Burger makeover

Women’s Health Magazine has this GREAT series of healthy burgers for the summer.

They are so tasty and good for you I felt inclined to share them here.

Hubby and I have tried two of the series: one I whipped up that involved turkey, goat cheese, sun-dried tomatoes and a whole wheat bun and one J.D. cooked last night that uses ground chicken, strawberry sauce and naan.

Both are completely ridiculous and healthy – bonus!

We tweaked both of the recipes a bit but not much.  Pair these burgers with some homemade baked sweet potatoes fries or a steamed artichoke.

Here are the recipes:

Turkey Gorgonzola Burgers

1 lb lean ground turkey
3 oz Gorgonzola cheese, chopped (I used goat cheese instead)
1/2 cup sun-dried tomatoes, drained and chopped
2 cloves garlic, minced
2 tsp cumin powder
2 tsp vegetable oil
6 100% whole-grain buns
6 Tbsp barbecue sauce
Shredded cabbage (optional) (I used wilted baby spinach instead)1. Preheat grill to medium. Combine first five ingredients and salt and pepper to taste in a bowl. Lightly mix together and form into 6 patties. Brush them with oil.2. Grill burgers for 4 to 5 minutes per side or until internal temp is 165°F. Toast buns for 2 minutes. Serve burgers on buns; garnish with barbecue sauce and cabbage, if desired.Makes 6 servings . Per serving: 293 cal, 11 g fat (4 g sat), 27 g carbs, 4 g fiber, 545 mg sodium, 26 g protein

I paired these burgers with homemade sweet potato fries:

Slice a sweet potato into thick steak fries. Toss in olive oil, sea salt and black pepper. Bake for 30 minutes at 375, turning every 10 minutes.

Garden Chicken Burger with Strawberry Sauce

3 tsp vegetable oil
1/2 medium onion, finely chopped
2 Tbsp brown sugar
2 cups strawberries, sliced
1/2 Tbsp balsamic vinegar
1/4 tsp freshly ground black pepper
1 Tbsp fresh mint, chopped
1 medium carrot, peeled
1 medium zucchini, peeled
1 lb lean ground chicken breast
1/2 cup bread crumbs
2 tsp Worcestershire sauce
1 egg, lightly beaten
1/3 cup parsley, chopped
6 flatbreads or naan
1 cup arugula or baby spinach

1. Warm 1 teaspoon vegetable oil in a skillet over medium heat. Add onion and saute until soft, about 4 minutes. Add brown sugar and continue cooking for 2 minutes. Add strawberries, balsamic vinegar, and black pepper; cook for 1 minute. Stir in mint and remove from heat.

2. Preheat grill to medium. Using a box grater or mandoline, shred carrot and zucchini, then chop into small pieces. In a large bowl, lightly mix shredded vegetables, ground chicken, bread crumbs, Worcestershire sauce, egg, parsley, and salt and pepper to taste. Form into 6 patties and brush with remaining vegetable oil.

3. Place burgers on grill and cook for 4 to 5 minutes per side or until internal temperature reaches 165°F. Meanwhile, toast bread for 1 to 2 minutes per side.

4. Line flatbreads with arugula, add burgers, and top with strawberry sauce, then fold bread over burgers.

Makes 6 servings. Per serving: 387 cal, 8 g fat (2 g sat), 54 g carbs, 7 g fiber, 497 mg sodium, 27 g protein

We paired this one with some steamed artichokes and also added goat cheese to the burger – yum!

Happy grilling!

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