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.

Patsy Jamieson
Source: EatingWell Magazine, Winter 2004


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)

  • 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.

  • 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 degrees F. Serve immediately, with or without rolls and toppings.

Nutrition Facts

202 calories; protein 19g 38% DV; carbohydrates 10.1g 3% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 3g; fat 9.1g 14% DV; saturated fat 3.5g 17% DV; cholesterol 55.3mg 18% DV; vitamin a iu 20.6IU; vitamin c 1.9mg 3% DV; folate 11.9mcg 3% DV; calcium 38.1mg 4% DV; iron 2.4mg 13% DV; magnesium 28.9mg 10% DV; potassium 361.4mg 10% DV; sodium 339.5mg 14% DV; thiamin 0.1mg 10% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
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! Read More
Rating: 5 stars
Surprisingly Delicious!!! Very simple to make recipe with amazing results. Can't wait to have it again! Pros: Very easy to make Read More
Rating: 1 stars
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 Read More
Rating: 5 stars
A great suprise it was amazingly very good the layers of dejon mustard and blueberries with the beef Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
Thanks so much for this recipe. I just made it outside on a beautiful spring day in Adelaide. The reviewers who suggest doing without the food processor are right. One of the delights of this dish is tasting the blueberries explode within the patty. I made it without ketchup salt etc. There is already enough sodium in the bread crumbs and meat. Serve with steamed spinach whisked with low salt goat's cheese. Read More