Rating: 4.14 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, Winter 2004


Recipe Summary test

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; carbohydrates 10.1g; dietary fiber 1.2g; sugars 3g; fat 9.1g; saturated fat 3.5g; cholesterol 55.3mg; vitamin a iu 20.6IU; vitamin c 1.9mg; folate 11.9mcg; calcium 38.1mg; iron 2.4mg; magnesium 28.9mg; potassium 361.4mg; sodium 339.5mg; thiamin 0.1mg.

1/2 starch, 21/2 lean protein, 1 fat