Blueberry-Beef Burgers

Blueberry-Beef Burgers

6 Reviews
From: EatingWell Magazine Winter 2004

Whatever the season, burgers remain America's favorite sandwich. When it is too cold to grill outdoors, broil the patties or use an indoor grill. In addition to the standard fixings—ketchup, salsa, onions and tomatoes—make your burgers more nutritious by adding dark greens, such as watercress or spinach.

Ingredients 4 servings

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  • 2 slices whole-wheat country bread, crusts removed, torn into pieces
  • 1/3 cup fresh or frozen and thawed blueberries
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt, or to taste
  • 12 ounces 90%-lean ground beef
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)
  2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 12-inch-thick patties, about 4 inches in diameter.
  3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160 °F. Serve immediately, with or without rolls and toppings.

Nutrition information

  • Per serving: 202 calories; 9 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 19 g protein; 12 mcg folate; 55 mg cholesterol; 3 g sugars; 21 IU vitamin A; 2 mg vitamin C; 38 mg calcium; 2 mg iron; 339 mg sodium; 361 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch, 21/2 lean protein, 1 fat

Reviews 6

July 17, 2016
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By: EatingWell User
These were very good! I thought these were very good! The berries do keep the burger moist and once they're cooked, you can't even tell there are blueberries in them. Definitely worth making again!
July 07, 2013
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By: EatingWell User
Flavor is fine, texture is awful If I were to make these again I would NOT use the food processor to mix things, I'd just mix with my hands. And use bread crumbs or dry bread because these patties felt like eating meal slime. The flavor is fine, could use a little more kick I think, and I think the burst of whole berries mixed in would be much more interesting than blending them in undetectable (what's the point of having them in there if you don't get to taste them?). Pros: Unique Cons: Baby food texture of pattie
September 02, 2012
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By: seithg
Surprisingly Delicious!!! Very simple to make recipe with amazing results. Can't wait to have it again! Pros: Very easy to make
September 08, 2010
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By: busythree
These burgers are an AMAZING break from the traditional, fatty, dry summer cookout burgers to which I have grown accustomed. I caramelized some red onions, and used them, some spinach, brown deli mustard, and a slice of low-fat provolone. YUMMY!!! However, I used venison instead of ground beef (no one noticed). All my friends flipped over them. I WILL be making these again.
June 28, 2010
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By: EatingWell User
A great suprise, it was amazingly very good, the layers of dejon mustard and blueberries with the beef
May 22, 2010
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By: EatingWell User
This is one of my secrets, too. People say that the blueberries (if noticeable) work well with the cheese if added. Also I heard that blueberries mixed with ground beef makes it tastier if you have to reheat the burger. I ad other things, too, sometimes (yellow mustard & worcestershire sauce) before cooking.