Contributed by: News Canada
(NC) - Lean Beef burgers deliver an excellent source of protein, zinc, vitamin B12 - not to mention flavour!
Lightly combine beef, bread crumbs, HP sauce, onion and egg.
Gently form into four 3/4-inch (2 cm) thick patties.
Grill over medium-high heat on lightly oiled grill for 5 to 7 minutes per side or until digital instant read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Makes 4 patties.
Per pattie: 273 Calories, 25 g protein,16 g fat, 8 g carbohydrate
Good source of iron (21% DV) and excellent source of zinc (59% DV) and vitamin B12 (70% DV), 10% DV sodium.
*Other options: Extra Lean or Lean Ground Round, Sirloin or Lean/Extra Lean Ground Beef
Twist up the Basic Bold Burger recipe with these tips:
A budget-wise version of the steak-house classic
ADD-IN: 3 tbsp (45mL) minced fresh dill
TOPPER: Combine 1 cup (250mL) frozen cooked baby shrimp, thawed, 3 radishes, thinly sliced, and 2 tbsp (30mL) EACH mayonnaise and seafood cocktail sauce. Garnish with minced fresh dill.
Kid-sized burgers with a veggies bonus
ADD-IN: 1/2 cup (125mL) shredded Cheddar cheese. Form into twelve 3-inch (8 cm) patties.
TOPPER: Top iceberg lettuce wedges with cooked patties, halved grape tomatoes, shredded Cheddar and sliced dill pickles.
A fine-dining burger with no need for gooey toppings
ADD-IN: 1/3 cup (75mL) crumbled feta cheese and 1 tsp (5mL) minced fresh rosemary
TOPPER: Crumbled feta cheese, baby spinach leaves and shaved prosciutto
All the trappings of a Caesar, without the vodka
ADD-IN: 2 tsp (10mL) Lea & Perrins Worcestershire sauce, 1 celery stalk, minced, 1 tsp (5mL) EACH celery salt and hot pepper sauce
TOPPER: Tomato slice sprinkled with celery salt and pickle garnish
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