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Send a Meal Blog

Friday, June 08 2018

When nothing will satisfy but a hot, juicy burger—but you don’t want it overly greasy—try these lightened-up recipes. Each healthy burger idea is piled with fresh produce to add healthy nutrients. Even better, each fast and fresh burger dinner is ready in 45 minutes for hassle-free weeknight cooking.

INGREDIENTS
5 - Kaiser rolls or hamburger buns
1 - pound ground turkey
1 - egg, lightly beaten
3 - tablespoons honey mustard
1/4 - teaspoon black pepper
1/4 - teaspoon salt
1 - tablespoon olive or vegetable oil
1/3 - cup light mayonnaise
1 - medium tomato, sliced
1 - medium avocado, pitted, peeled, and sliced


DIRECTIONS
For bread crumbs, in blender or food processor coarsely process one roll. In large bowl combine turkey, egg, 1 cup of the crumbs, 1 tablespoon of the mustard, and the salt and pepper. Shape turkey mixture into four patties.


In extra-large nonstick skillet cook turkey patties in hot oil over medium heat for 12 minutes, turning once, or until no longer pink (165 degrees F).


3. For mustard sauce, in small bowl combine mayonnaise and remaining 2 tablespoons mustard. Spread some sauce on remaining four rolls. Layer turkey patty, tomato, avocado, a dollop of sauce, and roll top. Makes 4 servings.


NUTRITION FACTS (Turkey Burgers with Mustard Sauce)
Per serving: 610 kcal , 31 g fat (6 g sat. fat , 9 g polyunsaturated fat , 13 g monounsaturated fat ), 149 mg chol. , 778 mg sodium , 51 g carb. , 6 g fiber , 5 g sugar , 31 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, July 25 2016

This brunch favorite gets a savory update when made with sharp cheddar cheese and salty bacon. We especially love serving this bacon recipe during the holidays!

Ingredients

12 - hard-cooked eggs
1/2 - cup mayonnaise or salad dressing
1 - tablespoon honey mustard
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
4 - slices bacon, crisp-cooked and crumbled
2 - tablespoons shredded sharp cheddar cheese


Bacon, crisp-cooked and crumbled (optional)
Chopped green onion (optional)
Directions
Halve eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Stir in mayonnaise, honey mustard, salt, and pepper. Fold in 4 slices crumbled bacon and cheese.
Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with additional bacon and green onion.
Nutrition Facts (Bacon and Cheese Deviled Eggs)
Per serving: 164 kcal cal., 14 g fat (3 g sat. fat, 220 mg chol., 200 mg sodium, 2 g carb., 0 g fiber, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:36 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 29 2016

Mix in carrots and poblano peppers with the ground beef to add unbeatable texture and flavor to this juicy burger recipe. Guacamole and tomatoes temper the spice and bump up the freshness. 

Ingredients

2 - fresh medium poblano or Anaheim chile peppers
1 - egg, lightly beaten
3/4 - cup soft bread crumbs (1 slice)
1/2 - cup shredded carrot
2 - tablespoons water
1 - teaspoon dried oregano, crushed
2 - cloves garlic, minced
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1 - pound lean ground beef
4 - kaiser rolls, split and toasted
4 - slices red and/or orange tomato
Frozen avocado dip (guacamole), thawed (optional)
Directions
Preheat oven to 425 degrees F. To roast chile peppers, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Wrap peppers in the foil and let stand about 20 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins;, gently pull off the skins in strips and discard. Chop roasted peppers.
In a large bowl combine egg, bread crumbs, carrot, the water, oregano, garlic, salt, black pepper, and roasted peppers. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast kaiser rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then kaiser rolls on grill rack over heat. Cover and grill as directed.)
Serve burgers on rolls with tomato and, if desired, avocado dip.
Nutrition Facts (Grilled Poblano Chile Burgers)
Per serving: 478 kcal cal., 21 g fat (7 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 130 mg chol., 751 mg sodium, 41 g carb., 2 g fiber, 3 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:02 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 01 2016

Upgrade your burger meal from simple to indulgent with our restaurant-style recipe. Wrapped in slices of brown sugar bacon and nestled under homemade coleslaw and fried pickles, this standout grilled burger will wow any guest.

Ingredients

12 slices bacon
6 tablespoons packed brown sugar
4 teaspoons ground coffee
1 teaspoon garlic powder
1 1/2 pounds 80 percent lean ground beef
3 tablespoons rice vinegar
2 tablespoons mayonnaise or salad dressing
2 teaspoons sugar
1/2 teaspoon Asian chili sauce (Sriracha sauce)
1/2 teaspoon kosher salt
2 1/2 cups shredded green cabbage
1/2 cup shredded carrot (1 medium)
1/2 cup thinly sliced red onion
1/4 cup snipped fresh parsley
Kosher salt
Ground black pepper
6 sesame seed-topped hamburger buns, split and toasted

recipe Fried Pickles
Directions
Line a microwave-safe plate with paper towels. Arrange six of the bacon slices in a single layer; cover with paper towels. Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked. Drain on paper towels; cool. Transfer to a large resealable plastic bag. In a small bowl stir together brown sugar, coffee, and garlic powder. Add mixture to the bag. Seal bag; shake to coat bacon. Set aside. Repeat with remaining bacon and remaining brown sugar mixture.
Shape beef into six 3/4-inch-thick patties. Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks. Cover and chill for 30 minutes or up to 24 hours.
For coleslaw, in a medium bowl whisk together vinegar, mayonnaise, sugar, chili sauce, and the 1/2 teaspoon salt. Add cabbage, carrot, onion, and parsley, stirring to coat. Season to taste with additional salt and pepper. Cover and chill until ready to serve.
Season patties with salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 16 to 18 minutes or until done (160 degrees F to 165 degrees F)* and bacon is crisp. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Cover and grill as above.)
Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.
From the Test Kitchen
*TIP:

The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

Fried Pickles
Ingredients
1
cup all-purpose flour
1
cup yellow cornmeal
2
tablespoons ground black pepper
3
cups sliced pickled vegetables, dill pickles, jalapeno peppers, pepperoncinis, or pitted green olives
3/4
cup buttermilk or sour milk*
peanut or vegetable oil for deep-frying
Directions
Preheat oven to 200 degrees F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, and pepper. Set aside.
Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.
Nutrition Facts (Bacon-Wrapped Burger with Fried Pickles & Slaw)
Per serving: 1013 kcal cal., 61 g fat (15 g sat. fat, 5 g polyunsaturated fat, 22 g monounsatured fat), 97 mg chol., 1611 mg sodium, 82 g carb., 5 g fiber, 17 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 23 2016

Ingredients

2/3 cup finely chopped green onions
1/3 cup whiskey
1/4 cup fine dry bread crumbs
2 tablespoons Worcestershire sauce
2 tablespoons butter, melted
2 cloves garlic, minced
1/2 teaspoon seasoned salt or garlic salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1 pound ground beef
1 pound ground pork
Cheddar-Whiskey Filling
8 lettuce leaves
8 red onion slices
8 red and/or yellow tomato slices
8 kaiser rolls or onion hamburger buns, split and toasted
1/2 cup barbecue sauce
Directions
In a large bowl combine green onions, whiskey, bread crumbs, Worcestershire sauce, melted butter, garlic, seasoned salt, crushed red pepper, and black pepper. Add ground beef and ground pork; mix well. Shape meat mixture into sixteen 1/2-inch-thick patties.
Place 1 tablespoon of the Cheddar-Whiskey Filling on the center of each of eight of the patties (reserve remaining filling). Top with the remaining eight patties; pinch edges together to seal. In a storage container layer patties between sheets of waxed paper; cover and chill overnight.
Tote patties, the remaining filling, lettuce, red onion, and tomato in an insulated cooler with ice packs.
At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 10 minutes. Turn patties; cover and grill for 5 minutes. Top each patty with 1 tablespoon of the remaining filling. Cover and grill about 5 minutes more or until done (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling and grill as above.)
Spread bottoms of rolls with barbecue sauce; top with burgers, lettuce, red onion, and tomato. Replace tops of rolls.
From the Test Kitchen
MUST-HAVE EQUIPMENT:

Insulated cooler with ice packs

On-site grill (with a cover)

Drip pan

Cheddar-Whiskey Filling
Ingredients
2 cups shredded cheddar cheese (8 ounces)
1/3 cup finely chopped green onions
2 tablespoons whiskey
1 1/2 teaspoons Worcestershire sauce
2 cloves garlic, minced


Directions
In a food processor combine shredded cheddar cheese (8 ounces), finely chopped green onions, whiskey, Worcestershire sauce, and garlic, minced. Cover and process until nearly smooth.
Nutrition Facts (Whiskey Barrel Burgers)
Per serving: 702 kcal cal., 41 g fat (18 g sat. fat, 3 g polyunsaturated fat, 14 g monounsatured fat), 121 mg chol., 931 mg sodium, 42 g carb., 2 g fiber, 7 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:33 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 17 2016

Ingredients

1/4 cup olive oil
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried dillweed
1 cup herb-seasoned stuffing mix
2 eggs, lightly beaten
1 10 ounce frozen chopped spinach, thawed and well drained
1/2 cup feta cheese, crumbled (2 ounces)
4 whole wheat hamburger buns, split and toasted
Toppers such as crumbled feta cheese, plain yogurt, sliced roasted red peppers, and/or sliced red onion (optional)
Directions
In medium bowl combine oil, garlic, oregano, dillweed, and 1/4 teaspoon black pepper. Stir in stuffing mix to coat thoroughly. Stir in egg, spinach, and 1/2 cup crumbled feta; mix well. Shape into four 1/2-inch-thick patties.
Heat a griddle or large nonstick skillet over medium heat. Add patties. Cook for 3 to 4 minutes per side or until browned and heated through.
Serve in buns with assorted toppers. Makes 4 servings.
Nutrition Facts (Greek Spinach Veggie Burgers)
Per serving: 367 kcal cal., 18 g fat (4 g sat. fat, 2 g polyunsaturated fat, 11 g monounsatured fat), 13 mg chol., 732 mg sodium, 36 g carb., 4 g fiber, 6 g sugar, 13 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:04 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 13 2016

ingredients
1 1/4   pounds   lean ground beef (such as Laura's)
1/2   cup   grated onion
7    tablespoons   bottled barbecue sauce
2    tablespoons   grated Parmesan
2    teaspoons   Dijon mustard
1/2   teaspoon   garlic powder
4      slices sourdough bread (about 1 1/2 oz each)
4      small leaves Boston lettuce
1    tablespoon   extra-virgin olive oil
4    tablespoons   French's fried onions
    Mixed green salad with fat-free dressing (optional)
directions
Heat grill to medium-high. In a large bowl, combine ground beef, onion, 3 tbsp of the barbecue sauce, the Parmesan, mustard and garlic powder. Gently mix until combined, then shape into 4 patties about the size of the sourdough slices.
Brush sourdough on both sides with olive oil. Grill for 2 minutes per side, turning once. Transfer to a platter and top with Boston lettuce leaves.
Grill burger patties on oiled grill for 4 minutes. Spritz burgers with nonstick cooking spray and flip over. Grill an additional 4 minutes, or to desired doneness. Transfer to lettuce-topped bread and spoon 1 tbsp barbecue sauce onto each burger. Top each with 1 tbsp fried onions and serve with a mixed green salad, if desired.
Tip
Before grilling, indent the center of each patty with your fingertip to prevent shrinking and help hold shape while cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 483, Fat, total (g) 18, chol. (mg) 78, sat. fat (g) 7, carb. (g) 47, fiber (g) 2, pro. (g) 34, sodium (mg) 773, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Sunday, January 10 2016

ingredients
2    medium  beets
1/2   cup   sugar
1/2   cup   water
1/2   cup   white wine vinegar
3    strips  orange peel
2 1/2   teaspoons   salt
1/2   teaspoon   cracked black pepper
1    pound   ground beef chuck
8    ounces   ground beef sirloin
1/4   teaspoon   ground black pepper
4      kaiser rolls, split
2    teaspoons   olive oil
4      eggs
2    ounces   soft goat cheese (chevre)
4      Bibb lettuce leaves
directions
In a large saucepan combine the beets and enough water to cover. Bring to boiling; reduce heat. Cook, covered, about 30 minutes or until tender. Drain and let cool slightly. Under running water, rub off the peels. Halve the beets lengthwise and julienne; set aside. In a medium saucepan bring sugar, the 1/2 cup water, vinegar, orange peel, 2 teaspoons salt, and the cracked black pepper to a simmer, stirring to dissolve the sugar. Add the beets, remove from the heat. Let stand for 30 minutes; drain, discarding vinegar mixture.
Meanwhile, for burgers, in a medium bowl combine beef chuck and sirloin. Sprinkle with the remaining 1/2 teaspoon salt and the 1/4 teaspoon ground black pepper; mix well. Shape into 4 patties, about 3/4-inch thick.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as directed). Remove patties from grill. Let stand for 5 minutes. Place rolls, cut sides down, on grill rack for 1 to 2 minutes or until lightly toasted.
In a large nonstick skillet heat the olive oil over medium heat. Break eggs into skillet; cook for 2 minutes. Cover skillet; remove from heat. Let eggs stand about 2 minutes or until whites are set and yolks begin to thicken.
Spread chevre on the cut side of each roll bottom. Top with lettuce, burgers, beets, and eggs. Add roll tops to burgers.
Tip
Tip:
Store any remaining pickled beets in an airtight container in the refrigerator for 1 week. Use them in salads or as a sandwich relish.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 671, Fat, total (g) 36, chol. (mg) 310, sat. fat (g) 14, carb. (g) 36, Monounsaturated fat (g) 15, Polyunsaturated fat (g) 3, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 6, pro. (g) 48, vit. A (IU) 728.85, vit. C (mg) 1.18, Thiamin (mg) 0.39, Riboflavin (mg) 0.83, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 112.89, Cobalamin (Vit. B12) (µg) 3.66, sodium (mg) 777, Potassium (mg) 759, calcium (mg) 161.55, iron (mg) 6.84, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:26 am   |  Permalink   |  0 Comments  |  Email
Monday, November 02 2015

Vegetarian meals are no longer on the fringe: Some estimates have the nation's population of vegetarians at more than seven million, but even carnivores have embraced ideas like "meatless Mondays" to curb their meat consumption and promote healthy eating. Here's a secret about eating vegetarian - the food isn't just healthier, it actually tastes good. 

ingredients
1    15 ounce can  black beans, drained and rinsed
1/2   cup   finely crushed tortilla chips (preferably blue corn)
1/3   cup   salsa plus additional for serving
1/2   cup   50% reduced-fat grated cheddar
1      large egg, lightly beaten
1      scallion, white and green part, finely chopped
1/4   teaspoon   black pepper
4      hamburger buns
2    teaspoons   vegetable oil
4      butter lettuce leaves (optional)
directions
Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, scallion and black pepper. Set mixture aside 10 minutes, then shape into 4 patties.
Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.
Preheat the oven to 350 degrees. Place buns on a baking sheet and heat in oven until warm to the touch, 4 to 6 minutes.
Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Add remaining oil, flip patties and cook until underside is golden, 4 to 5 minutes. Remove from heat and serve topped with salsa and lettuce, if desired, on buns.
Tip
This flavor-packed burger has about half the fat of the fast-food version -- even with the cheddar and chips! Recipe adapted from Ten Dollar Dinners by Melissa d'Arabian (Clarkson Potter, $25)

NUTRITION INFORMATION

Per Serving: cal. (kcal) 342, Fat, total (g) 11, sat. fat (g) 2.8, carb. (g) 48, fiber (g) 7, pro. (g) 18, sodium (mg) 845, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:44 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 16 2015

ingredients
2    tablespoons   olive oil
2      large onions, chopped (3 cups)
6    tablespoons   water, or as needed
3/4   pound   ground beef
3/4   pound   ground turkey
2    tablespoons   soy sauce
1 1/2   teaspoons   dark Asian sesame oil
3/4   cup   finely chopped unsalted peanuts
6      Kaiser rolls, split and toasted*
Garnish (optional):
    Sliced tomatoes, sliced cucumbers, pickles
directions
Heat 1 tablespoon oil in large nonstick skillet. Add onions; saute until golden brown, 10 minutes, adding 2 tablespoons water each time skillet seems dry. Scrape into large bowl.
Add beef, turkey, soy and sesame oil to onions. Shape into 6 patties, 4 inches in diameter. Spread nuts on waxed paper; press one side of each patty into peanuts.
In same skillet, heat 1 tablespoon oil. Working in batches if necessary, add burgers, peanut sides down, to skillet. Cook 5 minutes; turn over. Cook 5 to 7 minutes, until instant-read thermometer inserted in centers registers 165 degrees F.
Serve burgers on toasted rolls with tomato, cucumber and pickles.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 545, Fat, total (g) 29, chol. (mg) 79, sat. fat (g) 7, carb. (g) 38, fiber (g) 4, pro. (g) 33, sodium (mg) 689, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:36 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 19 2015

Made with half ground turkey and half ground beef, these peanut topped burgers take America's favorite sandwich in delicious new direction.

ingredients
2    tablespoons   olive oil
2      large onions, chopped (3 cups)
6    tablespoons   water, or as needed
3/4   pound   ground beef
3/4   pound   ground turkey
2    tablespoons   soy sauce
1 1/2   teaspoons   dark Asian sesame oil
3/4   cup   finely chopped unsalted peanuts
6      Kaiser rolls, split and toasted*
Garnish (optional):
    Sliced tomatoes, sliced cucumbers, pickles
directions
Heat 1 tablespoon oil in large nonstick skillet. Add onions; saute until golden brown, 10 minutes, adding 2 tablespoons water each time skillet seems dry. Scrape into large bowl.
Add beef, turkey, soy and sesame oil to onions. Shape into 6 patties, 4 inches in diameter. Spread nuts on waxed paper; press one side of each patty into peanuts.
In same skillet, heat 1 tablespoon oil. Working in batches if necessary, add burgers, peanut sides down, to skillet. Cook 5 minutes; turn over. Cook 5 to 7 minutes, until instant-read thermometer inserted in centers registers 165 degrees F.
Serve burgers on toasted rolls with tomato, cucumber and pickles.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 545, Fat, total (g) 29, chol. (mg) 79, sat. fat (g) 7, carb. (g) 38, fiber (g) 4, pro. (g) 33, sodium (mg) 689, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 28 2015

ingredients
1 1/2   pounds   ground beef sirloin
2    teaspoons   Worcestershire sauce
1    tablespoon   snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/2   teaspoon   kosher salt
1/4   teaspoon   freshly ground black pepper
2    tablespoons   olive oil
1 1/2   cups   thickly sliced button or cremini mushrooms
2      small red onions, sliced
1      red sweet pepper, stemmed, seeded, and cut into strips
1/3   cup   crumbled feta cheese
4      kaiser rolls, split and toasted
directions
In a large bowl combine beef, Worcestershire sauce, half of the oregano, salt and pepper (try not to overmix). Shape into four 1/2-inch thick patties. Set aside.
In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onions and sweet peppers. Cook and stir for 4 to 5 minutes or until crisp-tender. Remove skillet from heat. Stir in remaining oregano. Transfer vegetable mixture to a medium bowl; cover to keep warm.
Return skillet to stovetop; add remaining 1 tablespoon oil. Heat over medium-high heat until oil is very hot. Add beef patties. Cook patties for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning once. (Reduce heat if burgers brown too quickly.)
Serve burgers topped with vegetables and feta on toasted buns.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 652, Fat, total (g) 37, chol. (mg) 126, sat. fat (g) 13, carb. (g) 37, Monounsaturated fat (g) 17, Polyunsaturated fat (g) 3, Trans fatty acid (g) 2, fiber (g) 3, sugar (g) 5, pro. (g) 41, vit. A (IU) 1238.87, vit. C (mg) 51.21, Thiamin (mg) 0.4, Riboflavin (mg) 0.74, Niacin (mg) 11.37, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 93.88, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 840, Potassium (mg) 832, calcium (mg) 159, iron (mg) 6.1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:23 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 13 2014
Pizza Burger Dinner
ingredients
 
  • 1      egg, lightly beaten
  • 1/3   cup   canned mushroom stems and pieces, drained and chopped
  • 1/4   cup   seasoned fine dry bread crumbs
  • 2    tablespoons   milk
  • 1    teaspoon   dried Italian seasoning, crushed
  • 1/4   teaspoon   salt
  • 1    pound   lean ground pork
  • 8    1/2-inch-thick slices  French bread
  • 1    8 ounce can  pizza sauce
  • 1/4   cup   sliced pitted ripe olives
  • 1/4   cup   shredded mozzarella cheese (1 ounce)
 
directions
In a medium bowl, combine egg, mushrooms, bread crumbs, milk, Italian seasoning, and salt. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.
 
 
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast bread slices on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then bread slices on grill rack over heat. Cover and grill as above.)
 
 
For sauce: In a small saucepan, combine pizza sauce and olives; heat through.
 
 
Serve burgers between bread slices with sauce and cheese. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 546, Fat, total (g) 23, chol. (mg) 133, sat. fat (g) 9, carb. (g) 48, Monosaturated fat (g) 10, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 4, pro. (g) 37, sodium (mg) 1133, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:03 pm   |  Permalink   |  0 Comments  |  Email
Sunday, June 08 2014
Father's Day Week: Italian Burgers
ingredients
 
  • 1 1/4   pounds   lean ground beef
  • 1    package  (10 ounces) frozen chopped spinach, thawed and drained well
  • 2    cloves  garlic, finely chopped
  • 3    tablespoons   grated Parmesan cheese
  • 1/2   cup   bottled spaghetti sauce
  • 1/2   cup   packaged Italian-seasoned bread crumbs
  • 1/2   cup   shredded part-skim mozzarella cheese
  • 8      hamburger buns
 
directions
Combine beef, spinach, garlic, Parmesan, sauce and crumbs in bowl. Divide mixture into 8 equal patties.
 
 
Broil or grill 4 inches from heat for 6 minutes on each side or until cooked through. Top with 2 tablespoons shredded mozzarella. Broil until cheese melts. Serve on buns. Makes 8 burgers.
Posted by: Send a Meal AT 08:14 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 05 2014
Burger Meal Southern Style
ingredients
 
  • 2    cups   hickory or fruit wood chips
  • 12    slices  bacon
  • 2    pounds   lean ground beef
  • 2      eggs, beaten
  • 1/4   cup   finely chopped sweet onion
  • 1/4   cup   finely chopped green sweet pepper
  • 1    teaspoon   ground black pepper
  • 1/2   teaspoon   seasoned salt
  • 1/2   teaspoon   ground sage
  • 1/4   cup   mild or hot barbecue sauce
  • 8      hamburger buns, split
  •     Sliced onions
  •     Barbecue sauce (optional)
  •     Purchased pickle mix (optional)
  •     Purchased barbecue beans (optional)
  •     Creamy Coleslaw (optional)
 
directions
Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
 
 
Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
 
 
Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer's directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.
 
 
Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired. Makes 6 burgers.
 
 
 
Tip
  • Use a high-quality bacon, cooked just crisp enough to crumble easily.
nutrition information
Per Serving: cal. (kcal) 478, Fat, total (g) 25, chol. (mg) 177, sat. fat (g) 9, carb. (g) 24, fiber (g) 2, pro. (g) 37, vit. A (IU) 243, vit. C (mg) 6, sodium (mg) 729, calcium (mg) 81, iron (mg) 5, Percent Daily Values are based on a 2,000 
Posted by: Send a Meal AT 08:15 am   |  Permalink   |  0 Comments  |  Email
Monday, March 24 2014

Currant jelly and ketchup create the glaze for these juicy pork burgers.

Currant-Glazed Pork Burgers
Recipe from 
Servings: 4
Prep Time: 15 mins
 
 
 
ingredients
 
  • 1/4   cup   currant jelly
  • 3    tablespoons   ketchup
  • 1    tablespoon   cider vinegar
  • 1/8   teaspoon   ground cinnamon
  •   Dash  ground cloves
  • 1      egg, lightly beaten
  • 3    tablespoons   fine dry bread crumbs
  • 2    tablespoons   chopped onion
  • 2    tablespoons   milk
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   dried thyme, crushed
  • 1/8   teaspoon   ground black pepper
  • 1    pound   lean ground pork
  • 4      whole wheat hamburger buns, split
  • 4      lettuce leaves (optional)
 
directions
For Sauce:
 
In a small saucepan, combine currant jelly, ketchup, vinegar, cinnamon, and cloves. Cook and stir just until boiling. Remove from heat; cover to keep warm.
 
 
In a medium bowl, combine egg, bread crumbs, onion, milk, salt, thyme, and pepper. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.
 
 
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast hamburger buns on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then hamburger buns on grill rack over heat. Cover and grill as above.)
 
 
Serve burgers in buns with lettuce (if desired) and sauce. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 347, Fat, total (g) 11, chol. (mg) 107, sat. fat (g) 4, carb. (g) 43, fiber (g) 3, pro. (g) 21, sodium (mg) 612, Potassium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 12:57 pm   |  Permalink   |  0 Comments  |  Email
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