CALIFORNIA BURGER WRAPS
I love the way these fresh flavors blend together. It's a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. -Rachelle McCalla, Batesville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and if desired, tomatoes.
Nutrition Facts : Calories 252 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 518mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
HEALTHY BEEF CALIFORNIA STYLE BURGERS
These burgers are so delicious, it's hard to believe they're lower calorie! Extra-lean ground beef is seasoned, then cooked and topped with melted cheddar cheese. Topped with sliced red onion, fresh avocado, lettuce, and a delicious dijon-mayo herb spread, this burger is piled high on an English muffin. Each bite of these healthy beef California style burgers is packed with flavor and fresh ingredients. This is a healthy recipe that is also family and kid-approved.
Provided by Steph
Categories dinner lunch Main Course
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the lean ground beef, onion powder, garlic powder, and Worcestershire sauce.
- Form 4 equal-sized patties.
- Cook the patties on a grill pan or griddle over medium high heat, a couple of minutes per side or until cooked to your liking (do not overcook, as this makes the beef dry).
- Turn the heat off the pan, and add 1 oz of cheese to each patty and cover the pan with foil or the pot lid for the cheese to melt.
- Combine the herb mayo sauce ingredients together to form the spread.
- Toast the English muffins. Spread a heaping tablespoon of the herb mayo spread on each English muffin.
- Top each English muffin with the cooked burger and cheese, a slice of red onion, mixed greens, and 1/2 ounce of avocado (or more to taste).
Nutrition Facts : ServingSize 1 burger, Calories 364 kcal, Carbohydrate 34 g, Protein 39 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 2 mg, Sodium 699 mg, Fiber 13 g, Sugar 2 g, UnsaturatedFat 4 g
THE ULTIMATE MAKEOVER: BURGERS
Turn a barbecue favourite into a superhealthy treat without compromising on taste
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 16
Steps:
- Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick - a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.
- Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.
- Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook - don't move them or they may stick - for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)
- Remove and let the burgers rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.
Nutrition Facts : Calories 405 calories, Fat 15.4 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.44 milligram of sodium
HEALTHY BEEF BURGERS
I found a recipe for meatballs for babies that used iron fortified rice cereal instead of bread crumbs and it was very good, so I thought...why not burgers? Then I was inspired to make it even healthier and my picky kids loved the results. Me, I still prefer my old recipe, but hey my kids like it and that is what counts. I am guessing at the amounts, I usually just eyeball it.
Provided by Elaniemay
Categories < 30 Mins
Time 17m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all until it holds together well. May need to add more dry ingredients.
- Shape into patties.
- grill a total of 10-12 minutes.+/- depending on the size and thickness of the burgers.
Nutrition Facts : Calories 314.5, Fat 20.2, SaturatedFat 7.3, Cholesterol 130, Sodium 136.6, Carbohydrate 7.3, Fiber 1.9, Sugar 0.6, Protein 25.1
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