Burgers Be Gone… Or NOT????
I LOVE burgers. I mean, I love a GOOD burger. I used to shy away from them because they were synonomous with F-A-T. Maybe that was just the collateral damage from growing up with a health concious mom. Either way, I stayed away from all kinds of burgers until I was at least 20.
And then I found In N Out. I mean, what else can you order at In N Out besides a burger and fries? They have a limited menu. I found out quickly that there was a limited menu for a reason- why mess with perfection?
Besides fast food burgers (most of which I still won’t touch) there is such thing as a mouth watering, delicious, mind boggling burger. Maybe I was just cursed with bad burger luck, but I didn’t start ordering burgers at real restuarants until I moved to LA. There, I discovered Umami Burger- where your taste buds will literally go wild.
Once I moved down to San Diego, I found another amazing burger at “Neighborhood” a trendy gastropub in the Gaslamp district. It is beyond worth it just for the homeade garlic aioli that comes on top!
So back to the point- we’re on a diet here, so no more neighborhood burgers to speak of for a while. But here’s a great alternative:
Basil Burgers with Sun-Dried Tomato Mayonnaise Recipe
- Prep: 25 min. Grill: 10 min.
- Yield: 6 Servings
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 1 cup boiling water
- 1 cup fat-free mayonnaise
- 2 teaspoons Worcestershire sauce
- 1/4 cup fresh basil leaves, coarsely chopped
- 2 teaspoons Italian seasoning
- 2 garlic cloves, minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/2 pounds lean ground beef (90% lean)
- 3/4 cup shredded part-skim mozzarella cheese
- 6 whole wheat hamburger buns, split
- Additional fresh basil leaves, optional
- In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving.
- In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and additional basil if desired. Yield: 6 servings.
Nutritional Facts1 burger equals 368 calories, 15 g fat (6 g saturated fat), 83 mg cholesterol, 816 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.
I know it’s hard - Just eat one.