Whatever the season, burgers remain America’s favorite sandwich. When it is too cold to grill outdoors, broil the patties or use an indoor grill. In addition to the standard fixings—ketchup, salsa, onions and tomatoes—make your burgers more nutritious by adding dark greens, such as watercress or spinach.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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
Freshly ground pepper to taste
12 ounces 90%-lean ground beef

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)
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, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.

NUTRITION INFORMATION: Per serving: 200 calories; 9 g fat (4 g sat, 4 g mono); 55 mg cholesterol; 10 g carbohydrate; 19 g protein; 1 g fiber; 352 mg sodium; 343 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 21/2 lean protein, 1 fat

This was a surprising hit at our house. We both love blueberries, and were intrigued by the combo. VERY tasty, quite easy to make, moist texture, and an antioxidant boost. The horseradish sauce was the ideal topper.

, Takoma Park, MD

I was disappointed with this. While I really like blueberries, I found that it added an odd flavor to the beef. One of the few recipes from EatingWell that I probably won't make again.

Marjorie , East Windsor, NJ

We made these when the recipe was brand new, and loved them. The recommended horseradish sauce was an extra bonus.

Christian Michael Clough, Takoma Park, MD

These have been a hit in our home since we made them the first month they were published. We make these every year at reunions for our friends and family. Everyone loves them!

Lisa, Glen, NH

This is a great recipe, the blueberries help make the burgers moist and give a great taste. When I tell people I'm making either these blueberry burgers or the cherry burger recipe, they say "fruit and meat?". Of course no one ever puts cranberries on turkey in November, right? Anyway, they taste great. We use a mixture of 70% beef and 30% pork to make a tastier burger. They're even better with the blueberry ketchup recipe.

w, Rochester, NY