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RECIPES
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
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
cheeses 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 healthful style with dark, leafy green lettuce,
shredded cabbage, fresh cilantro, basil or spinach.
1
⁄
cup chopped vegetables such as yellow onions, green onions,
4
zucchini, parsley (can be sautéed)
1
⁄
cup seasoned bread crumbs
4
3
⁄
lb. lean ground beef
4
1. In a medium-size mixing bowl, combine the vegetables and bread
crumbs. Add the ground beef and mix well.
2. Shape the mixture into 4-inch wide patties.
3. Preheat the Grill and place the patties on the grill. Close the Lid.
4. Cook for 8 - 9 minutes or until the meat is no longer pink and the
juices run clear, turning once.
5. Yield: Serves 4
This recipe is from "The Healthy Gourmet" (Clarkson Potter) by
Cherie Calbom.
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