Succulent Turkey Burgers with Blueberries, Ginger and Lemongrass


by: Elizabeth @ Eating Local in the Lou

In one of my “out of the blue” cooking moments (pun totally intended), I thought it would be fun to make a ketchup using blueberries as the fruit base rather than tomatoes. I experimented with these little blue beauties and created a tangy blueberry ketchup with a flavor kick from pickled ginger, you know, the pink stuff that comes with sushi. I thought turkey burgers and sweet potato fries would pair nicely with the blueberry ketchup. And then I got to thinking…turkey burgers tend to be a bit dry so why not add a handful of blueberries to the turkey burger mix to boost moisture and add a different flavor? The result was a succulent, tasty take on an American classic. The turkey burgers were indeed moist and delicious with the added blueberries, ginger and lemongrass. And the blueberry ketchup worked wonders as a condiment for the burger and fries.


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serves: 4

1 pound ground turkey

3/4 cup fresh or frozen blueberries

1 tbsp fresh ginger

1 tbsp lemongrass

1 tsp coarse black pepper

2 tbsp soy sauce

4 hamburger buns

Nutrition Facts
Succulent Turkey Burgers with Blueberries, Ginger and Lemongrass

Servings Per Recipe: 4

Amount per Serving

Calories: 349

  • Total Fat: 16 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 88.5 mg
  • Sodium: 774.8 mg
  • Total Carbs: 27.2 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 5.6 g
  • Protein: 24.7 g

how is this calculated?

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1.  Peel and mince ginger. Using the bottom portion of fresh lemongrass, peel away woody outer layer and mince inner flesh. Add blueberries, ginger, lemongrass, and black pepper to ground turkey, mix well. Form mixture into 4 hamburger patties. Brush soy sauce on both sides of burgers. Grill patties at medium high heat for about 4 minutes each side until reach an internal temperature of 165 F. Serve on poppy seed buns with lettuce, sliced red onion and blueberry ketchup (recipe below)

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Kathy M


looks great