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These four burger recipes were made for the grill, from a beef patty topped with barbecue pulled pork, to tropical-inspired burgers topped with pineapple rings. Cool down the menu with a Pink Blueberry Lemonade.
Blueberry Turkey Burgers with Lemon-Basil Mayonnaise
Yield: 4 servings
¼ cup fat-free mayonnaise
2 Tbsp. chopped fresh basil
1 tsp. grated lemon zest
1 package Driscoll’s Blueberries, divided
1 clove garlic, minced
2 tsp. fresh lemon juice
1½ tsp. Dijon mustard
1 lb. ground turkey (7% fat)
3 Tbsp. plain dry bread crumbs
¼ tsp. salt
1/8 tsp. ground black pepper
4 lite 100-calorie multi-grain English muffins, toasted
4 tomato slices
4 lettuce leaves
Combine mayonnaise, basil, lemon zest and ½ package blueberries in a small bowl. Mix well and reserve.
Combine remaining blueberries, garlic, lemon juice and Dijon mustard in a bowl; mash well with a fork. Add ground turkey, bread crumbs, salt and pepper. Mix until well-combined. Divide into 4 portions and form into 3½”-diameter patties.
Coat a grill pan with cooking spray and heat over medium-high heat. Add patties and cook 5 to 6 minutes per side or until a thermometer inserted into the center registers 175°F.
To serve, place 1 tomato slice, 1 lettuce leaf and a turkey burger on bottom half of each English muffin. Spread cut side of muffin tops with basil mayonnaise and place on burgers. Serve immediately.
Pink Blueberry Lemonade
Yield: 4 one-cup servings
1/3 cup sugar
1¼ cups fresh blueberries, divided
½ cup lemon juice
as needed, water
as desired for garnish, lemon slices
In a 1-quart glass measuring cup, combine sugar, 2 Tbsp. of the blueberries and ½ cup water. Microwave on high until hot, about 1 minute. Stir until sugar dissolves. Add lemon juice and enough water to make 1 quart. Chill.
Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally. Garnish with lemon slices if desired.
To make blueberry ice cubes: Place 3 blueberries in each of 12 ice cube cups. Fill with water and freeze. Note: 36 berries equal about ¼ cup.
PHOTO: U.S. HIGHBUSH BLUEBERRY COUNCIL