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Thrive Version

Vegetarian Red, White, and Blueberry Burger with Basil Aioli and Smoked Tempeh Bacon

This vegetarian take on the Red, White, and Blueberry Bacon Burger features seasoned plant-based patties topped with melty Havarti cheese, a fresh blueberry balsamic compote, red onions, baby arugula, basil aioli made lighter with Greek yogurt, and smoky smoked tempeh bacon on whole-grain brioche buns. It captures the iconic flavors and textures with a balanced health upgrade.

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Skip nutrition and what changed.

Based on Red, White, and Blueberry Bacon Burger with Basil Aioli.

PublishedBalancedHealthier overallVegetarianVegetarianWeeknightGrillStovetop

Published by Pamela L Loveland.

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Skip nutrition and what changed.

USDA estimate · per serving

Original vs Thrive

Confidence: low

Several ingredients could not be matched or had no amount, so treat this as a rough sketch.. Numbers come from USDA FoodData Central, not from the language model. They are estimates, not medical advice.

OriginalThriveChange
Calories1009459Calories −550, improved
Protein36.4g12.6gProtein −23.8g, not an improvement
Fiber3.5g3.7gFiber +0.2g, improved
Fat82.7g34.4gFat −48.3g, improved
Saturated fat25.1g10.8gSaturated fat −14.3g, improved
Carbs33.4g30.2gCarbs −3.2g, improved
Sugar25.5g21.9gSugar −3.6g, improved
Sodium667mg458mgSodium −209mg, improved
  • 7 ingredients used a typical kitchen weight (an onion, a can, a stick of butter).
  • 6 ingredients could not be matched or converted, so the total is incomplete.
  • 8 ingredients used a typical kitchen weight (an onion, a can, a stick of butter).
  • 4 ingredients could not be matched or converted, so the total is incomplete.
Ingredient matching

Original

  • 2 pounds 80/20 or 85/15 ground beefBeef, ground, 80% lean, raw · 907g
  • The Spice House Back of the Yards Spice BlendSpices, pumpkin pie spice — No amount to convert.
  • 2 cups fresh or frozen blueberriesBlueberries, frozen, sweetened · 480g — Used 240g per cup for Blueberries, frozen, sweetened.
  • 1/4 cup granulated sugarSugars, granulated · 50g
  • 1/4 cup balsamic vinegarVinegar, distilled · 60g
  • 2 Tablespoons lemon juiceLemon juice, raw · 30g
  • Kosher saltSalt, table — No amount to convert.
  • 2 Tablespoons waterWater, tap · 30g
  • 1 teaspoon cornstarchCornstarch · 5g
  • 1 bunch fresh basilBasil, fresh — No unit, and no typical piece weight.
  • 2 Tablespoons fresh lemon juiceLemon juice, raw · 30g
  • 2 cloves garlic mincedGarlic, raw · 6g — A clove is counted as 3g.
  • 1/4 cup canola or olive oilOil, olive, salad or cooking · 54g
  • 1 cup mayonnaiseSalad dressing, mayonnaise · 220g
  • AssemblyUnmapped — No USDA match for “Assembly”.
  • 6 challah or brioche burger bunsCinnamon buns, frosted (includes honey buns) — No unit, and no typical piece weight.
  • Basil aioliBasil, fresh — No amount to convert.
  • 6 slices havarti cheeseCheese, cheddar · 168g — A slice is counted as 28g.
  • 12 slices thick-cut cooked baconPork, cured, bacon, raw · 96g — A slice is counted as 8g.
  • 1 1/2 cups baby arugulaArugula, baby, raw · 360g — Used 240g per cup for Arugula, baby, raw.
  • Sliced red onionOnions, raw · 110g — Counted as one onions, raw (110g).

Thrive Version

  • 6 plant-based burger patties (about 1/3 pound each)Unmapped — No USDA match for “plant-based burger patties (about 1/3 pound each)”.
  • The Spice House Back of the Yards Spice Blend, for seasoningSpices, pumpkin pie spice — No amount to convert.
  • 2 cups fresh or frozen blueberriesBlueberries, frozen, sweetened · 480g — Used 240g per cup for Blueberries, frozen, sweetened.
  • 2 tablespoons granulated sugarSugars, granulated · 25g
  • 1/4 cup balsamic vinegarVinegar, distilled · 60g
  • 2 tablespoons lemon juice, dividedLemon juice, raw · 30g
  • Kosher saltSalt, table — No amount to convert.
  • 2 tablespoons waterWater, tap · 30g
  • 1 teaspoon cornstarchCornstarch · 5g
  • 1 bunch fresh basilBasil, fresh · 60g — A bunch is counted as 60g.
  • 2 tablespoons fresh lemon juiceLemon juice, raw · 30g
  • 2 cloves garlic, mincedGarlic, raw · 6g — A clove is counted as 3g.
  • 2 tablespoons canola or olive oilOil, olive, salad or cooking · 27g
  • 1/2 cup mayonnaiseSalad dressing, mayonnaise · 110g
  • 1/2 cup plain Greek yogurtYogurt, Greek, plain, nonfat · 123g
  • 6 whole-grain brioche burger bunsBuckwheat, whole grain — Could not convert unit “pieces”.
  • 6 slices Havarti cheeseCheese, cheddar · 168g — A slice is counted as 28g.
  • 12 slices smoked tempeh bacon, cookedPork, cured, bacon, raw · 96g — A slice is counted as 8g.
  • 1 1/2 cups baby arugulaArugula, baby, raw · 360g — Used 240g per cup for Arugula, baby, raw.
  • Sliced red onionOnions, raw · 110g — Counted as one onions, raw (110g).

What we would not change

  • Blueberry balsamic compote

    Signature flavor combination that defines the burger theme

  • Basil aioli

    Key condiment for freshness and herbal flavor

  • Havarti cheese

    Mild creamy cheese that melts well and balances flavors

  • Seasoning blend on patties

    Essential for burger savory flavor

  • Brioche buns

    Soft sweet buns contribute to overall burger experience

What changed, and why

  • 2 pounds 80/20 or 85/15 ground beef → 6 plant-based burger patties (total about 2 pounds equivalent)

    Replaces beef with plant-based patties to reduce saturated fat and meet vegetarian dietary requirement without losing burger character.

    Flavor: Maintains savory, well-seasoned burger flavor with suitable meat alternative.

    Texture: Plant-based patties provide similar juicy and firm texture to beef.

  • 1/4 cup granulated sugar → 2 tablespoons granulated sugar

    Reduced added sugar in compote to lower sugar while keeping balance with fruit tartness.

    Flavor: Retains fruity tart-sweet balance in compote but less sweet overall.

    Texture: No adverse effect; compote remains thick and glossy.

  • 1/4 cup canola or olive oil → 2 tablespoons canola or olive oil

    Reduced oil in aioli to lower fat content while preserving emulsification.

    Flavor: Still rich and flavorful basil aioli, slightly lighter.

    Texture: Creamy texture maintained by addition of Greek yogurt.

  • 1 cup mayonnaise → 1/2 cup mayonnaise and 1/2 cup plain Greek yogurt

    Combines mayo with Greek yogurt to reduce fat and calories, add protein, and maintain creaminess.

    Flavor: Slight tang added by yogurt enriches basil aioli flavor without overpowering.

    Texture: Creamy texture preserved, slightly lighter mouthfeel.

  • 6 challah or brioche burger buns → 6 whole-grain brioche burger buns

    Adds fiber and nutrients by switching to whole-grain buns without changing bun type.

    Flavor: Slightly nuttier, more complex flavor remaining consistent with brioche style.

    Texture: Similar soft texture with added chew from whole grains.

  • 12 slices thick-cut cooked bacon → 12 slices smoked tempeh bacon, cooked

    Replaces pork bacon with vegetarian smoked tempeh to meet dietary requirements and reduce saturated fat.

    Flavor: Maintains smoky, savory bacon flavor with a plant-based twist.

    Texture: Crisp texture preserved with cooked tempeh bacon.

Thrive Version

20 min prep · 25 min cook

Servings

6

Per-serving USDA estimates stay the same. Ingredient amounts scale with the pot.

Ingredients

  • 6 plant-based burger patties (about 1/3 pound each)Uses plant-based patties to meet vegetarian requirement
  • The Spice House Back of the Yards Spice Blend, for seasoning
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons granulated sugarReduced from original 1/4 cup to lower sugar content
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice, dividedSome used in compote, rest in aioli
  • Kosher salt
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 bunch fresh basil
  • 2 tablespoons fresh lemon juicePart of split lemon juice total
  • 2 cloves garlic, minced
  • 2 tablespoons canola or olive oilReduced oil from original 1/4 cup to reduce fat
  • 1/2 cup mayonnaiseReduced amount, combined with Greek yogurt for lighter aioli
  • 1/2 cup plain Greek yogurtAdded to reduce fat and maintain creaminess
  • 6 whole-grain brioche burger bunsSwitch to whole-grain for more fiber
  • 6 slices Havarti cheese
  • 12 slices smoked tempeh bacon, cookedReplaces pork bacon to meet vegetarian requirement
  • 1 1/2 cups baby arugula
  • Sliced red onion

Instructions

  1. Prepare the plant-based burger patties by shaping them if needed and seasoning both sides generously with The Spice House Back of the Yards Spice Blend.
  2. Preheat your grill or grill pan to medium-high heat.
  3. Grill the patties for about 3-4 minutes per side, or until heated through and grill marks appear. If desired, place a slice of Havarti cheese on each patty during the last 1-2 minutes of cooking to melt.
  4. Remove patties from the grill and let them rest for 5 minutes while you prepare the compote, aioli, and other components.
  5. To make the blueberry balsamic compote, combine the blueberries, reduced granulated sugar, balsamic vinegar, 1 tablespoon of lemon juice, and a pinch of kosher salt in a small saucepan over medium-high heat. Bring to a gentle boil, then reduce heat to a simmer and cook, stirring frequently, for about 10 minutes until the berries burst and the mixture thickens slightly.
  6. In a separate small bowl, whisk together the water and cornstarch to create a slurry. Stir this slurry into the compote and continue cooking for another 1-2 minutes until thickened. Remove from heat and let cool to room temperature.
  7. For the basil aioli, combine the fresh basil, remaining 1 tablespoon lemon juice, minced garlic, and reduced oil in a blender or food processor and blend until smooth.
  8. Add the reduced amount of mayonnaise and the plain Greek yogurt to the basil mixture, then blend or stir until fully combined and creamy. Season with salt to taste.
  9. Cook the smoked tempeh bacon according to package instructions or until crisp, then set aside.
  10. Lightly toast the whole-grain brioche buns on the grill or in a toaster to warm them and improve texture.
  11. To assemble each burger, place a grilled plant-based patty with melted Havarti cheese on the bottom half of a bun. Top with two slices of smoked tempeh bacon, sliced red onion, a spoonful of the blueberry balsamic compote, and a handful of baby arugula.
  12. Spread a generous amount of basil aioli on the cut side of the top bun and place it over the assembled burger.
  13. Serve immediately and enjoy your vegetarian red, white, and blueberry burger with balanced nutrition upgrades.

Taste impact: significant.

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