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.
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.
Cooking 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.
Serve burgers on a bed of mixed greens; top with reserved blueberry sauce and cheese.
Nutrition information per serving: 283 Calories; 126 Calories from fat; 14g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 87 mg Cholesterol; 722 mg Sodium; 15 g Total Carbohydrate; 4.6 g Dietary Fiber; 28 g Protein; 5.1 mg Iron; 5.3 mg NE Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 6 mg Zinc; 20.7 mcg Selenium; 77 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Filed Under:Burgers, Sandwiches & Wraps