George Foreman GBZ4G Owner's Manual page 28

• Shape the mixture into nine 2-inch wide patties.
• Preheat the grill. Place the patties on the grill. Close the lid. Cook for 3 – 4
minutes or until the meat is no longer pink and the juices run clear.
• Yield: 8 – 9 patties
This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie Calbom.
George Foreman
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 vegetables 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 whopping 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.
1/2 cup chopped vegetables such as yellow onions, green onions, zucchini,
parsley (can be sautéed)
1/2 cup seasoned bread crumbs
1 1/2 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 eight 3-inch wide patties.
• Preheat the grill. Place the patties on the grill eight at a time. Close the lid.
• Cook for 5 – 6 minutes or until the meat is no longer pink and the juices
run clear, turning once.
• Yield: 6 burgers / 6 servings.
This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie Calbom.
Power Burger
®
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