Everyone will love these turkey burgers. The secret? My Sneaky Chef Purple Puree of blueberries and spinach. It not only helps make the burgers taste delicious, it also adds a moistness to ground turkey, which often can be dry, and is rich in healthful nutrients. I love these on whole-grain English muffins.

¼ cup Sneaky Chef Purple Puree (see recipe below)

2 Tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon chili powder

1 teaspoon onion powder

½ teaspoon salt and a few turns of freshly ground pepper

½ cup ground oats or flaxseed (ground in a food processor or blender)

1 pound ground turkey

In a mixing bowl, whisk together the Purple Puree, tomato paste, Worcestershire sauce, chili powder, onion powder, salt and pepper. Add in the oats and ground turkey, mixing until combined (it is easiest to mix using your hands). Dampen your hands, and form the mixture into four equal-sized balls, then gently press into patties, about one-half- to three-quarter-inch thick.

Preheat an outdoor grill (or indoor grill pan) to medium-high, and brush or wipe the grill and both sides of the burgers generously with oil.

Grill the burgers for seven to eight minutes on each side until they are cooked through and no longer pink inside (or until the burgers reach an internal temperature of 165°F). Serves four.

Sneaky Chef Purple Puree

3 cups raw baby spinach leaves

1½ cups fresh or frozen blueberries, no added syrup or sugar

1 to 2 Tablespoons water

Rinse and place the spinach in the food processor, then pulse a few times. Add the blueberries and one to two tablespoons of water. Puree on high until as smooth as possible. The puree keeps for three days in the refrigerator or three months in the freezer.