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George Foreman's Power Burger
A flavorful hamburger that we think tastes even better than its all-meat
cousin! It pays to eat meals that minimize meat. To reduce saturated fat
in a typical burger, you can cut back on the amount of meat and make up
for it with plant-based ingredients. Bread crumbs and chopped vegeta-
bles have been added in this recipe. You could also try cooked rice, other
grains or cereal. In addition, choose whole wheat buns; they typically
contain one less fat gram than regular or even reduced-calorie buns.
If you settle for nothing less than a cheeseburger, Swiss cheese is 1
gram lower in fat than Cheddar, American or Monterey Jack with 8
grams of fat versus 9 in each ounce of cheese. However, reduced fat
cheeses like Cheddar or Swiss contain half the fat with 4 grams per
ounce. Mustard contains 1 gram of fat per tablespoon versus a whop-
ping 11 grams of fat in a tablespoon of mayonnaise.
Top your burger in healthful style with dark, leafy green lettuce, shredded
cabbage, fresh cilantro, basil or spinach.
3/4 cup chopped vegetables such as yellow onions,
green onions, zucchini, parsley (can be sautéed)
3/4 cup seasoned bread crumbs
2-1/4 lbs. lean ground beef
• In a medium-size mixing bowl, combine the vegetables and bread
crumbs. Add the ground beef and mix well.
• Shape the mixture into twelve 4-inch wide patties.
• Preheat the Grill on MED/HIGH for 8 minutes.
• Place the patties on the Grill.
• Cover and cook 6-8 minutes. Turn and cook another 6-7 minutes or
until the meat is no longer pink and the juices run clear.
• Serves 12
This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie
Calbom.
Recipes
(Cont.)
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