Blueberries boost a boring burger

Food writer Linda Dannenberg reports that when she first prepared blueberry-laced hamburgers for her husband and son, the burgers were viewed with some trepidation. But the verdict was “overwhelmingly positive.”

Her quick-to-make Juicy Blue-Burger recipe is among the delectable variety assembled in Dannenberg’s enthusiastic cookbook, “True Blueberry” (Stewart, Tabori & Chang, 2005, $22.50), which shows the versatility of the berry as an ingredient not only in jams and scones, but in salads, fish and meat dishes.

Dannenberg had read a few years ago about research at the University of Maine on creating a blueberry burger and decided to develop her own recipe. This is the result, one that can span the seasons, whether or not it’s blueberry harvest time.

“I have made these burgers with a variety of blueberry products – fresh, freeze-dried, and dried (like raisins),” she writes in the book. “I think they are most successful with the freeze-dried varieties, since they do not have all the water of fresh blueberries and add the subtle flavor and health benefits of blueberries without changing the basic texture of the burgers. My second choice would be dried blueberries.”

Juicy Blue-Burger

Makes 4 burgers

1/2 cup freeze-dried blueberries

1 pound ground beef (preferably Black Angus chuck)

1/2 teaspoon salt

Freshly ground black pepper to taste

4 slices sharp cheddar cheese, optional, for cheeseburgers

Place the blueberries in the bowl of a food processor and pulse until powdered. In a large bowl, combine the blueberries with the beef, salt and several turns of the pepper mill.

With your hands or a wooden spoon, mix and knead the beef until all the ingredients are evenly incorporated. Form into 4 burgers. Pan-fry or grill according to your taste. If you’re making cheeseburgers, add the cheese about 2 minutes before the end of the cooking time. Place the burgers on buns and serve with ketchup or chili sauce.

Recipe from “True Blueberry” by Linda Dannenberg, 2005, Stewart, Tabori & Chang, $22.50.