Blueberry-Beef Burgers

On Sunday, which also happened to be Father's Day, we visited my sister and her family.  My sister has 4 beautiful blueberry bushes.  They are just bursting with fruit right now.  She let Bill and I pick a gallon size bag full of those beautiful blueberries.  The only thing she asked in return was that I post lots of blueberry recipes.  I have done a bunch of blueberry recipes in the past but most of those were of the breakfast/dessert variety.  I decided to seek out some unusual savory blueberry recipes for her.  Here is one that I am definitely going to try very soon.  It sounds yummy and healthy, too.  I found this recipe on the www.eatingwell.com website which is part of Fitness Magazine.

I made these burgers last week.  They were moist and flavorful. I can't say that I noticed any particular "blueberry" flavor.  It was almost like we added some barbecue sauce into the burger meat.  It definitely was not sweet.  We all ate and enjoyed these burgers.

Blueberry-Beef Burgers
Servings:  4
Prep:  20 mins.
Total: 30 mins.

Ingredients:
2 slices whole-wheat country bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
12 ounces 90% lean ground beef

Directions:
1.  Place bread in food processor and pulse into fine crumbs.  Transfer to a large bowl.  (No need to wash the work bowl.)
2.  Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed.  Scrape into the bowl with the breadcrumbs.  Add ground beef and mix well with a potato masher.  Divide the mixture into four equal portions.  Form into 1/2-inch  thick patties, about 4 inches in diameter.
3.  Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high.  If using the broiler, coat a broiler pan with cooking spray.  If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel.  Cook patties until browned and no longer pink in the center, about 4 to 5 minutes per side.  An instant-read thermometer inserted into the center should register 160 degrees F.  Serve immediately, with or without rolls and toppings.

Enjoy!

Potato Cheese Casserole

POTATO CHEESE CASSEROLE

Ingredients:

6 large red potatoes, peeled and cut into ¾ inch cubes

2 cups cubed mozzarella cheese

1 (15 ounce) carton ricotta cheese

1 cup grated Romano or Parmesan cheese

1 cup sour cream

3 green onions, finely chopped

3 tablespoons chopped fresh parsley

1 teaspoon dried basil

1 tablespoon minced fresh garlic

Salt and pepper

1-1/2 cups Swiss cheese, shredded and divided

1 cup shredded cheddar cheese

¼ teaspoon paprika

Directions:

1.       Preheat oven to 350 degrees F.

2.       Butter a 13 x 9-inch casserole dish.

3.       Cook potatoes in boiling salted water for 10 – 12 minutes or until tender, drain, set aside.

4.       In a large bowl, combine the next  10 ingredients, and  1 cup Swiss cheese; mix well.

5.       Fold in the potatoes.

6.       Spoon into greased baking dish.

7.       Bake uncovered for 40-45 minutes, or until bubbly and lightly brown.

8.       Top with cheddar and remaining Swiss; sprinkle with paprika.

9.       Let stand for 5 minutes before serving.

Note: Fat-free and imitation sour cream and cheese products are not recommended for this recipe.

Enjoy!