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George Foreman’s Power Burger
A flavorful hamburger that we think tastes even better than its all-meat
cousin! It pays to eat meals that minimize meat. To reduce saturated fat in a
typical burger, you can cut back on the amount of meat and make up for it
with plant-based ingredients. Bread crumbs and chopped vegetables have
been added in this recipe. You could also try cooked rice, other grains or
cereal. In addition, choose whole wheat buns; they typically contain one less
fat gram than regular or even reduced-calorie buns.
If you settle for nothing less than a cheeseburger, Swiss cheese is 1 gram
lower in fat than Cheddar, American or Monterey Jack with 8 grams of fat
versus 9 in each ounce of cheese. However, reduced fat cheese like Cheddar
or Swiss contain half the fat with 4 grams per ounce. Mustard contains 1
gram of fat per tablespoon versus a whopping 11 grams of fat in a tablespoon
of mayonnaise.
Top your burger in a healthful style with dark, leafy green lettuce, shredded
cabbage, fresh cilantro, basil or spinach.
1/4 cup chopped vegetables such as yellow onions, greens onions, zucchini,
parsley (can be sauteed)
1/4 cup seasoned bread crumbs
3/4 lb. lean ground beef
• In a medium-size bowl, combine the vegetables and bread crumbs. Add the
ground beef and mix well.
• Shape the mixture into four 4-inch patties.
• Preheat the INDOOR/OUTDOOR BARBEQUE GRILL on setting 4 for 10
minutes.
• Place the patties on the INDOOR/OUTDOOR BARBEQUE GRILL.
• Cover and cook 12-13 minutes. Turn and cook another 12-13 minutes or
until the meat is no longer pink and the juices run clear.
• Serves 4
This recipe is from “The Healthy Gourmet” (Clarkson Potter) by Cherie
Calbom.