Sounds weird, huh? I thought so. And honestly, they’ve got blueberries in them — of course they taste a little weird. But weird isn’t always bad. Weird can be good. Like keytars. And blueberry burgers. These don’t taste like normal burgers, but they do taste good. I prepared them two ways, so you can take your pick. There’s 3 different recipes in this 1 post — get excited.
Blueberry Quinoa Burgers
Quinoa (pronounced keen-wah) is actually a seed, but it’s used more like a grain. It’s also super duper healthy, so hipsters love the stuff. It’s a complete protein source, which is unusual for plants, so it’s a great staple in a vegetarian diet. It’s also high in fiber and amino acids. You cook is basically like rice, and it reminds me a lot of couscous.
I thought a veggie burger would be great with blueberries, and I decided to use quinoa to give it that extra protein that is sometimes lacking in vegetarian meals. I started the burgers by cooking the quinoa: I boiled 3/4 cup water and then added 1/2 cup quinoa. I cooked it until the water was absorbed, about 12-14 minutes, and set it aside.
I set up my food processor and added in the burger ingredients: 1 can great northern beans (drained and rinsed), 1/3 cup panko breadcrumbs (if you use regular breadcrumbs instead, use about 1/4 cup), 1 egg, 1/3 cup fresh blueberries, 1 T apple cider vinegar, 1 tsp dijon mustard, 1 tsp oyster sauce, 2 cloves minced garlic, a dash of salt, and a dash of pepper.
I pulsed everything until it was combined but still a little chunky. I divided the mixture into four and formed four patties. They were a little soft and mushy, so I put them on a parchment-lined cookie sheet and refrigerated them until I was ready to cook them. (At this point, I prepared the other burgers, but I’ll continue with this recipe for the sake of clarity.)
In a large skillet, I heated some olive oil over medium heat. I cooked the blueberry quinoa burgers until browned, about 8-10 minutes per side.
You can dress up your burger however you like, but I added spinach and mozarella to my burger and served it with a side of chips.
Blueberry Burger
I wiped out my food processor and started over with the meat burgers. I put two slices of bread in the food processor, processed it to crumbs, and set that aside.
Next, I put the ingredients in the food processor: 1/3 cup fresh blueberries, 1 T apple cider vinegar, 1 tsp Dijon mustard, 1 tsp oyster sauce, 2 cloves minced garlic, a dash of salt, and a dash of pepper. I processed it until it was pureed and then dumped it all into the bowl with the breadcrumbs. I added 1/2 pound ground meat (I used turkey, but you could use beef or whatever you prefer) and mixed everything together. I didn’t have a potato masher, so I used the mixing attachment from my hand mixer.
Once it was all mixed up, I divided it into 4 portions and shaped them into patties. I sent the BF out to the electric grill with them, and he grilled them over medium-low heat until done, about 7-8 minutes per side.
Again, you can dress up your burgers however you like. I added a scoop of nectarine salsa on this one and served it with tortilla chips and more salsa.
Nectarine Salsa
Honestly, this may have been the best part of the entire meal. I thought it was so good. If peaches are in better shape when you go to the store, by all means, use them instead. I went with nectarines because they were a little more ripe.
First I chopped everything up — not too finely since they go for a stint in the food processor, but just enough for the processor to find them manageable. I used 2 ripe (but firm) nectarines with the skin on, 1 shallot, and 1 jalapeno (I threw out the stems, seeds, and ribs, which are the spiciest parts).
After I got those chopped up and put in the food processor, I added in the juice of half a lemon, 1 T grated ginger, 1 tsp sugar, a dash of salt, and a dash of pepper. I pulsed it just a couple times to get most of the pieces small, but not liquified. It’s salsa, not soup.
This was great on a blueberry burger — it really made the whole thing nice and sweet an fruity. It was also good with tortilla chips, both that night and the next day — it didn’t last any longer than that.
Notes:
- If you make the salsa, I suggest doing that first so that the flavors have time to sit and meld while you make the rest of the meal.
- Feel free to flavor your burgers however you like. You can always substitute other flavors and sauces to get the right burger consistency with a different flavor.
- These would be so fun to serve with a toppings bar that guests can use to dress their burger themselves. Maybe a red, white, and blue summer cookout?
- Both of these burgers made great leftovers. The next day, I had the turkey burger with more nectarine salsa, and the day after that, I had the quinoa burger with pita and Greek yogurt.
Wine & Plum 
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