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Symphony of Destruction – Turkey Burger with Blueberry Onion Compote, Goat Cheese & Arugula

March 9, 2012

Have you ever had one of those moments, while enjoying a meal set before you, where you’re whisked off into another dimension? There’s a symphony of flavors and textures playing sweetly, bite after bite. You completely lose yourself in this spectacular combination, and before you know it, it’s OVER!

Symphony of Destruction Turkey Burger

I guess there’s a reason why things don’t last forever. We’d never stop eating with burgers like this hanging around.

This right here is the first component of this lovely symphony. I know it’s going to sound weird, but it really works well together. It’s my blueberry / onion compote.

Sauteing onions

Caramelized onions

It starts with the onions, slowly cooked for about 30-40 minutes until golden…

Caramelized onions with blueberries

…and then the blueberries get added, and cooked until they burst.

Caramelized onions with blueberries

Balsamic vinegar ties everything up nicely, adding a sharpness to this sweet and savory combo.

Blueberry Onion Compote

Butter finish. Tadaaa! Season with s & p.

Blueberry Onion Compote

You can use this compote on any grilled meat really… Pork chops, steak, chicken… It’s really pretty versatile! This time, ground turkey was the winner. Winner winner, destruction dinner!

Turkey Burger Patties

Arugula has been the green of choice around our house lately. It’s so fresh, slightly peppery, and despite it’s delicate look, has a very firm, nearly crispy texture when fresh.

Washing Arugula

Arugula in Salad Spinner

The final touch ends with the goat cheese. The sharp flavor of the cheese plays well with the sharpness of the compote, but also lends a creamy texture that is to die for!

Goat Cheese (Chevre)

Goat Cheese (Chevre)

Now that we’ve got all of our components, all that’s left is to assemble! I slid the assembled burger under the broiler for a minute or two, just to give that goat cheese a head start.

Heaven help me.

Symphony Of Destruction Turkey Burger

The only thing missing is a nice cold craft beer.


Symphony Of Destruction Turkey Burger

Symphony Of Destruction Turkey Burger
By Natalie Wiser-Orozco
Published: March 9, 2012
Indulge in the fantastic symphony of flavors!


4 Sandwich Thins (Orowheat)
1 ¼ Pounds Lean Ground Turkey
2 Tablespoons Olive Oil
1 Cup Onion, sliced
¾ Cup Blueberries
1/3 Cup Balsamic Vinegar
1 Tablespoon Butter, unsalted
2 Cups Arugula
4 Ounces Goat Cheese (Chevre)
½ teaspoon Sea Salt
Salt and Pepperto taste


Heat 1 tablespoon olive oil in a pan over medium-low heat. Add in onions, and cook about 30 – 40 minutes, stirring occasionally, until caramelized. Meanwhile, shape your turkey burgers, season them with salt and pepper, then divide the cheese into four equal parts. Once the onions are caramelized, season with salt and pepper, turn up the heat to medium, and add in the blueberries. Closely monitor until the blueberries start bursting, about 3-5 minutes, then add in the balsamic vinegar. Keep stirring until the mixture reduces to a thick paste, about 10 minutes more, mashing the berries that haven’t yet burst. Remove from heat, stir in the butter until melted. Heat another pan over medium-high heat, adding in the remaining olive oil. Cook the turkey burgers until done, about 4-5 minutes each side. Build your burgers by placing even amounts of the compote on top of each burger, followed by the cheese. You can place the burgers under a broiler at this point to warm the cheese up a bit if you like. Top with arugula, and enjoy the symphony!

Prep time: 5 min
Cook time: 55 min
Total time: 60 min

Yield: 4 servings

Serving size: 1 Burger
Calories per serving: 466
Fat per serving: 18.5g
Saturated Fat per serving: 6.9g
Cholesterol per serving: 124.9mg
Sodium per serving: 671.8mg
Carbohydrates per serving: 34.9g
Fiber per serving: 7g
Sugars per serving: 10.5g
Protein per serving: 45.8g

Symphony Of Destruction Turkey Burger Printable Recipe


  1. Ellen Rowe
    March 12, 2012 at 8:20 am

    Can’t wait to try this…so creative!

  2. Michelle Troxel
    March 12, 2012 at 11:17 pm

    This looks SO tasty! I have these blueberries and was just wondering today what I should do with them. Now I know! Am going to try this later in the week. Yummers 🙂

  3. Lisa
    March 26, 2012 at 7:05 pm

    These were freakin’ awesome. In my 13 year old son’s words “absolutely, epicly, amazing!!!!” My husband said definitely in the make again list.

    • Natalie Wiser-Orozco
      March 26, 2012 at 8:22 pm

      Lisa, WOW!! Thanks for the kind words – my heart is beaming right now!! To get an “.. Epicly amazing!” from a 13 year old is pretty dang awesome too! Hah! So glad you liked them. Keep on rockin’!!! \m/

  4. Alex
    April 3, 2012 at 6:42 pm

    These were yummy! Thank you for the wonderful recipe!

  5. jyoop
    April 5, 2012 at 7:56 am

    Going to make this blueberry onion compote, Nat. Did you know I live in wild blueberry country? YUM!!! Can’t wait to try it.

    • Natalie Wiser-Orozco
      April 5, 2012 at 8:33 am

      WILD BLUEBERRIES!?!? Ohhhhh Judy! I’m soooooo jealous! That’s one of my favorites!!

      • jyoop
        April 5, 2012 at 11:11 am

        Blueberry Onion Compote is simmering down right now. I love it when all good things come together. Of course my blueberries were frozen. When I saw them in the freezer a few days ago, I thought it was about time to eat them. I was thinking, Blueberry Buckle. Something Grandma used to make. It is made with a little sugar and 3 or 4 Tbls of instant tapioca to thicken then folded into a batch of sweet dumplings. Served up with vanilla icecream melted in on top.
        Nat, with all these antioxidants between blueberries and onions this is bound to be great. Tastes so yummy, I am sure even tofurkey would be good. 🙂
        Now, I have to ask if you like beets and if so, do you have any ideas for a great beet dish. Easy to grow in containers. 🙂 I am going to plant food this year even if i have to crawl through the dirt. 🙂

        • Natalie Wiser-Orozco
          April 5, 2012 at 1:20 pm

          Judy, I love beets too! Angel doesn’t so much, but the recipe that he really likes is beet pancakes. PANCAKES! Oh man, they remind me of childhood, and the buckwheat pancakes that my momma used to make. With honey, they are delicious! I also like beets roasted, skinned, and chopped into bite size pieces with thyme, capers, goat cheese, and lemon vinaigrette. So dang good.

  6. remo
    August 22, 2013 at 3:12 pm

    somebody loves megadeth. lol
    nice burger 😉


3Pingbacks & Trackbacks on Symphony of Destruction – Turkey Burger with Blueberry Onion Compote, Goat Cheese & Arugula

  1. […] 8. Turkey Burgers with Blueberry-Onion Compote, Goat Cheese, and Arugula: Maine blueberries don’t have to be all about the blueberry pancakes. Cooking up these blueberry compote and goat cheese-topped turkey burgers will take you straight to that idyllic Maine blueberry farm you’ve been dreaming about. Let’s make a weekend of it — tomorrow night, we’ll have lobster. (via The Devil Wears Parsley) […]

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