Grilled Turkey Burgers with Blueberry Ketchup

Impress family and friends this summer with gourmet turkey burgers inspired by Quebec – with Oka cheese, Dijonnaise and a lightly spiced, homemade ketchup made with fresh blueberries.

  • Pickled Shallots:
  • 1/2 cup (125 mL)
    red wine vinegar
  • 2 tbsp (30 mL)
    granulated sugar
  • 1 1/2 tsp (7 mL)
    kosher salt
  • 6
    large shallots, peeled and very thinly sliced
  • Blueberry Ketchup:
  • 2 cups (500 mL)
    fresh blueberries
  • 3/4 cup (175 mL)
    granulated sugar
  • 2/3 cup (150 mL)
    red wine vinegar
  • 1 tsp (5 mL)
    grated fresh ginger
  • 1
    shallot, finely chopped
  • 1/4 tsp (1 mL)
    each salt and pepper
  • Pinch each
    ground allspice and cloves
  • Burgers:
  • 4
  • 2 tbsp (30 mL)
    light mayonnaise
  • 1 tbsp (15 mL)
    Dijon mustard
  • 4
    artisan rolls
  • 4
    leaves red lettuce, washed and dried
  • 4 oz (125 g)
    Oka cheese, sliced
  1. Pickled Shallots: In small saucepan, bring 1 cup (250 mL) water vinegar, sugar and salt to boil, stirring until sugar and salt are dissolved. Pack shallots into 2-cup (500 mL) Mason jar; pour vinegar mixture over top. Seal tightly with lid. Let stand at room temperature for 1 hour. (Can be refrigerated for up to 1 month.)
  2. Blueberry Ketchup: Meanwhile, in saucepan set over medium heat, combine blueberries, sugar, vinegar, ginger, shallot, salt, pepper, allspice and cloves; cook, stirring often, for about 5 minutes or until sugar is dissolved. Reduce heat and simmer for about 15 minutes or until thickened and glossy. Let cool completely. (Can be covered tightly and refrigerated for up to 2 weeks.)
  3. Burgers: Grill Lilydale® Homestyle Turkey Burgers according to package directions. Stir mayonnaise with mustard; spread over bottom half of buns. Top with lettuce, burgers, Oka cheese, Blueberry Ketchup and Pickled Shallots. Cap with top half of buns. Serve immediately.

Pickled shallots are delicious served on any sandwich, or grain bowls, salads, omelettes and tacos.

Try serving Blueberry Ketchup with oven-roasted sweet potato fries, sausages, grilled cheese sandwiches or as a condiment on a cheese board.

Recipe Overview


PREP TIME: 40 minutes

COOK TIME: 40 minutes

TOTAL TIME: 1 hours (+1 hour marinating time)

Products in this Recipe