Burgers With Garden Sauce Recipes

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GARDEN BURGERS WITH MUSTARD SAUCE



Garden Burgers With Mustard Sauce image

Vegetables, grains and reduced-fat cheeses make these burgers moist, delicious and low in fat.

Categories     diabetic     low-calorie     low-fat     vegetarian

Time 40m

Yield 4 servings

Number Of Ingredients 20

GARDEN BURGERS:
1 c. finely chopped cremini, shiitake or button mushrooms
1/2 c. finely chopped broccoli florets and stalks
1/4 c. finely chopped scallions
2 cloves garlic, minced
1/4 c. pecan pieces (optional)
1/2 tsp. dried marjoram
1/2 tsp. dried savory
1/4 tsp. dried thyme
1/2 c. quick-cooking oats
1/2 c. cooked brown rice
1/2 c. shredded reduced-fat Cheddar cheese
1/3 c. reduced-fat cottage cheese
3 egg whites
1/4 tsp. ground black pepper
pinch salt
MUSTARD SAUCE:
1/4 c. fat-free mayonnaise
4 tsp. dijon mustard
4 whole-wheat or multigrain buns

Steps:

  • To make the mustard sauce: In a small bowl, combine the mayonnaise and mustard. Spread on the bottoms of the buns. Top with the burgers and serve.

GARDEN BURGERS



Garden Burgers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/3 cup plain low-fat yogurt
2 tablespoons low-fat mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 cup chopped fresh chives
2 tablespoons chopped fresh basil
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef, preferably chuck
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
4 whole-wheat seeded buns, split
Red-leaf lettuce leaves, for topping
2 plum tomatoes, sliced
Alfalfa sprouts, for topping
1 avocado, halved, pitted and sliced

Steps:

  • Preheat a grill to medium high. Make the dressing: Puree the yogurt, mayonnaise, lemon juice, Worcestershire sauce, chives, basil, and salt and pepper to taste in a blender. Transfer to a small bowl, cover and refrigerate until ready to use.
  • Make the burgers: Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut side down, until lightly toasted, about 1 minute.
  • Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado. Drizzle with the dressing, then cover with the bun tops.

GRILLED TWO-CHEESE BURGERS WITH GARLIC DRESSING



Grilled Two-Cheese Burgers with Garlic Dressing image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield serves 4

Number Of Ingredients 18

For the sauce:
1/2 cup mayonnaise
3 tablespoons sour cream
3 tablespoons roughly chopped fresh basil (or chives, parsley, mint)
1 scallion (white and green parts), trimmed and roughly chopped
1 garlic clove, quartered
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
For the burgers:
1 1/4 pounds 80% lean ground beef
1 tablespoon vegetable oil
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup shredded mozzarella cheese
4 hamburger buns
1 tomato, cored, thinly sliced, and lightly salted
2 tablespoons grated Parmesan cheese

Steps:

  • To make the sauce: Place the mayonnaise, sour cream, basil, scallion, garlic, Worcestershire sauce, salt, and pepper in the bowl of a food processor and puree until creamy and pale green. Transfer to a small bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
  • To make the burgers: Heat a charcoal or gas grill to medium-high. Divide the ground beef into 4 equal pieces and gently form into patties. Use your thumb to make a small indentation in the middle of each burger (this is so the burger grills flat and doesn't contract and puff up on the grill). Brush both sides of the burgers with the oil and then season with salt and pepper.
  • Place the burgers on the grill and cook until they have grill marks, about 4 minutes. Flip the burgers, cook 2 minutes longer, and then top each with about 1 tablespoon of the mozzarella. Cook the burgers 2 more minutes for medium-rare doneness and remove from the grill. Place the buns on the grill, cut side down, and lightly toast, 30 seconds to 1 minute.
  • Set a burger on each bottom bun half. Top with a salted tomato slice. Spread 1 tablespoon of the garlic-herb sauce on the top bun half, sprinkle with Parmesan, cover the burger, and serve with more sauce on the side for dipping.

GRILLED BURGERS WITH HORSERADISH SAUCE



Grilled Burgers with Horseradish Sauce image

These burgers are a twist on the traditional backyard favorite. A dollop of dill and horseradish dressing gives extra bite to this standard. They are made with lean ground beef to keep the fat content low, and includes grated carrots and chopped fresh mushrooms to sneak in some veggies.-Deb Anderson, Joplin, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 18

1/2 cup reduced-fat sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon finely chopped onion
1 tablespoon sweet pickle relish
2 teaspoons prepared horseradish
BURGERS:
3/4 cup chopped fresh mushrooms
1/4 cup shredded carrot
1/4 cup finely chopped onion
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
1-1/4 pounds lean ground beef (90% lean)
6 whole wheat hamburger buns, split
6 lettuce leaves
12 tomato slices

Steps:

  • In a small bowl, combine the sour cream, dill, onion, pickle relish and horseradish; cover and refrigerate. In another bowl, combine the first eight burger ingredients. Crumble beef over mixture and mix well. Shape into six 1/2-in.-thick patties., Grill patties, covered, over medium-hot heat for 3-4 minutes on each side or until meat is no longer pink. Serve on buns with lettuce, tomato and horseradish sauce.

Nutrition Facts : Calories 418 calories, Fat 15g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 688mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

BURGERS WITH GARDEN SAUCE



Burgers with Garden Sauce image

In western New York State, even the sunniest summer day can quickly turn ugly. So Mom came up with this recipe that conveniently has you cook the burgers indoors. - Debbie Bichholtz, Amherst, New York

Provided by Allrecipes Member

Time 2h30m

Yield 8

Number Of Ingredients 23

1 large onion, diced
2 medium carrots, diced
1 medium green pepper, diced
2 stalk (blank)s celery ribs, diced
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
2 pints cherry tomatoes
½ cup ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons vinegar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 pinch salt and pepper to taste
4 slices bread
½ cup water
2 large eggs eggs, beaten
1 medium onion, finely chopped
2 teaspoons minced fresh parsley
1 teaspoon salt
½ teaspoon pepper
2 pounds ground beef
8 each sandwich rolls, split

Steps:

  • In a Dutch oven or large saucepan, saute onion, carrots, green pepper, celery and parsley in oil until vegetables are tender. Add tomatoes, ketchup, brown sugar, lemon juice, vinegar, mustard, Worcestershire sauce, salt and pepper. Cover and simmer for 1-1/2 hours. Meanwhile, soak bread in water; squeeze dry and crumble into a bowl. Add the eggs, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into eight patties. Broil or pan-fry until no longer pink; drain. Add to sauce. Cover and simmer for 30 minutes or until heated through. Serve on rolls.

Nutrition Facts : Calories 692.6 calories, Carbohydrate 56.9 g, Cholesterol 143 mg, Fat 39.1 g, Fiber 4.9 g, Protein 30.3 g, SaturatedFat 14.6 g, Sodium 1031.8 mg, Sugar 13.5 g

HEARTY COUNTRY BURGERS



Hearty Country Burgers image

When I plan a casual country cookout, I invite these dressed-up burgers to the table. Bacon, lettuce, tomato and cheese toppings and a touch of sauce really boost the flavor. And the mildly seasoned meat turns out nice and juicy.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 14

2 garlic cloves, minced
1 tablespoon olive oil
1/3 cup plus 1 teaspoon lime juice, divided
2 tablespoons cola, divided
1 tablespoon orange juice
1 tablespoon soy sauce
1 pound ground beef
1/2 teaspoon garlic powder
4 slices provolone cheese
4 bacon strips, halved and cooked
4 hamburger buns, split and toasted
4 lettuce leaves
4 slices tomato
1 slice onion, separated into rings

Steps:

  • In a small skillet, saute the garlic in oil for 1 minute or until golden. Stir in 1/3 cup lime juice, 1 tablespoon cola, orange juice and soy sauce. Bring to a boil; cook and stir for 5-6 minutes or until slightly thickened. Set aside for basting. , Crumble beef into a large bowl. Sprinkle with garlic powder and remaining lime juice and cola; mix well. Shape into four 3/4-in.-thick patties. , Grill, covered, over medium heat for 8-9 minutes on each side or until a thermometer reads 160°, basting occasionally with sauce. During the last 2 minutes, top burgers with cheese and bacon. Serve on buns with lettuce, tomato and onion.

Nutrition Facts :

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