Beef, Blueberry & Flax Burgers

A fruit and fiber packed knife and fork burger that's perfect atop a salad, or on a whole wheat bun.

  • 30
  • 4
  • 280
  • 28 g

Ingredients & Cooking


  • 1 pound Ground Beef (93% or leaner)
  • 1 cup fresh blueberries
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoon balsamic vinegar
  • 2-1/2 teaspoons minced garlic, divided
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup ground flax seed or meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups lightly packed mixed salad greens
  • 2 ounces crumbled feta cheese


  1. Combine blueberries, mustard, vinegar, 1/2 teaspoon garlic and Worcestershire in food processor bowl. Pulse on and off until slightly chunky; reserve 1/2 cup of blueberry mixture for topping. Combine remaining blueberry mixture, ground beef, remaining 2 teaspoons garlic, flax, salt and pepper in medium bowl, mixing lightly but thoroughly.  Lightly shape into four 1/2-inch thick patties.
  2. Heat large nonstick skillet over medium heat until hot.  Place patties in skillet; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
  3. Cook's Tip: Burgers may also be served on buns.

    Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  4. Serve burgers on a bed of mixed greens; top with reserved blueberry sauce and cheese.

Safe Handling Tips

Nutrition Information

Butcher Counter

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