Biggest Loser Burger Recipes
BIGGEST LOSER BURGER
Make and share this Biggest Loser Burger recipe from Food.com.
Provided by Joez mc
Categories < 15 Mins
Time 15m
Yield 1 Burger, 1 serving(s)
Number Of Ingredients 9
Steps:
- n a small bowl, combine the mayonnaise, ketchup, and mustard. Stir to mix. Set aside. Shape the beef into a patty that is about 1/2" wider than the bun.
- Preheat a medium nonstick skillet or grill rack on high heat.Place the patty on the pan or grill. Cook for 1 to 2 minutes per side, or until desired doneness is reached. (Do not smash the burger with the spatula.) About 30 seconds before the burger is cooked, top with the cheese, if desired.
- Place the bun halves, cut sides down, on the pan or grill. Cook for about 45 seconds, or until toasted.
- Place the bun bottom on a serving plate. Top with the patty, lettuce, onion, and pickles. Spread the reserved sauce evenly over the inside of the bun top. Flip onto the burger.
- Makes 1 burger.
Nutrition Facts : Calories 354.7, Fat 8.8, SaturatedFat 3.3, Cholesterol 70.3, Sodium 2812.7, Carbohydrate 39.4, Fiber 5.8, Sugar 15, Protein 30.9
BIGGEST LOSER SPICED BEAN LOAF
From the Australian Biggest Loser "Change your Life" Book. This is yummy hot, warm, cold, or in Sandwiches. Freezes OK too. There are vegetarian loaves on Zaar but this one is just a bit different and has become a favorite for us. Followed the recipe as is, except added corn kernels and left out the pine nuts. We also added 1/2 a capsicum that we had to use up. Have marked these three ingredients as optional.
Provided by MrsSPheonix
Categories Healthy
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 200C (400F) and line a 5cup loaf tin with baking paper.
- Spray frypan with olive spray and place over a medium heat.
- Cook onion, garlic, carrot, celery and capsicum until soft. Remove from heat and allow to cool.
- Combine beans and lentils then puree two thirds in a blender.
- Return puree to the whole beans and lentils and fold in all other ingredients.
- If mixture seems wet a little more wheatgerm may be needed.
- Press mixture firmly into loaf tin.
- Bake for 50 minutes or until mixture is firm to touch.
- Serve as you would your usual meatloaf recipe.
Nutrition Facts : Calories 407.2, Fat 5.9, SaturatedFat 1.4, Cholesterol 93, Sodium 200.1, Carbohydrate 65.2, Fiber 21.1, Sugar 7.9, Protein 27.9
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