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Turkey Burgers with Blueberry BBQ Sauce

 Turkey Burgers with Blueberry BBQ Sauce
I concocted this entrĂ©e after researching the nutrition benefits of blueberries. The fruity sauce complements the poultry patties, and mushrooms and spinach add a gourmet garnish.—Lori Merrick, Danvers, Illinois
4 ServingsPrep/Total Time: 30 min.


  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 2 cups fresh or frozen blueberries, thawed
  • 2 tablespoons brown sugar
  • 1 chipotle pepper in adobo sauce, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 pound lean ground turkey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup sliced fresh mushrooms
  • 4 slices reduced-fat provolone cheese
  • 4 whole wheat hamburger buns, split
  • 1/2 cup fresh baby spinach


  • In a large skillet, cook onion and garlic in oil over medium heat
  • until tender. Stir in the blueberries, brown sugar, pepper, vinegar,
  • mustard and Worcestershire sauce. Cook and stir until thickened,
  • about 10 minutes. Cool slightly. Transfer to a food processor; cover

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Turkey Burgers with Blueberry BBQ Sauce (continued)

Directions (continued)

  • and process until smooth.
  • Shape turkey into four patties; sprinkle with salt and pepper. Place
  • mushrooms on a double thickness of heavy-duty foil (about 12 in.
  • square). Fold foil around mushrooms and seal tightly.
  • Grill burgers and mushroom packet, covered, over medium heat for 5-7
  • minutes on each side or until a thermometer inserted into the
  • burgers reads 165° and juices run clear. Top burgers with
  • cheese; cover and grill 1-2 minutes longer or until cheese is
  • melted.
  • Place buns, cut side down, on grill for 1-2 minutes or until toasted.
  • Serve burgers on buns with mushrooms, spinach and blueberry sauce.
  • Yield: 4 servings.
Nutritional Facts: 1 burger equals 433 calories, 16 g fat (5 g saturated fat), 100 mg cholesterol, 912 mg sodium, 44 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.