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George Foreman's PowerBurger
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 vegeta-
bles have been added in this recipe. You could also try cooked rice,
s
other grains or cereal. In addition, choose whole wheat buns; they typi-
cally 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
cheeses like Cheddar or Swiss contain half the fat with 4 grams per
ounce. Mustard contains 1 gram of fat per tablespoon versus a whop-
ping 11 grams of fat in a tablespoon of mayonnaise.
Top your burger in healthful style with dark, leafy green lettuce, shred-
ded cabbage, fresh cilantro, basil or spinach.
1/2 cup chopped vegetables such as yellow onions,
1/2 cup seasoned bread crumbs
1 1/2 lbs. lean ground beef
• In a medium-size mixing bowl, combine the vegetables and bread
• Shape the mixture into eight 3-inch wide patties.
• Preheat the Grilling Machine. Place the patties on the grill eight at a
s
• Cook for 5- 6 minutes or until the meat is no longer pink and the
• Yield: 6 burgers / 6 servings.
This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie
Calbom.
green onions, zucchini, parsley (can be sautéed)
crumbs. Add the ground beef and mix well.
time. Close the Lid.
juices run clear, turning once.
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