This recipe is from the July 2012 issue of Clean Eating magazine, and it was called All-American Burgers. We made it last night and it was awesome. I know I use that word a lot, but only because I’m not going to post anything that isn’t.
I HATE leftovers. Probably because my fridge that looks like it will hold everything…won’t. So I usually prep what we will eat that night and freeze the rest. I did that with these, so now we have burger patties already prepped for another night, just to unthaw and grill. It makes me feel powerful.
- 1/3 cup nonfat plain Greek yogurt (I prefer Fage brand. The others smell like baby diapers to me)
- 2 T low-fat olive oil mayo (I have two things that I absolutely cannot stand. People who don’t return shopping carts to the designated areas. And mayonnaise. This was hard for me, but it was worth it)
- 2 T low-fat buttermilk
- onion powder
- garlic powder
- black pepper
- 1 lb extra-lean ground sirloin (Our store was out. So i used 93% lean ground beef. Good enough for me!)
- 2 scallions, only white and light green parts, finely chopped
- sea salt
- 3 T chopped fresh parsley
- 1 1/2 T chopped fresh dill
- High heat cooking oil (Lesson of the day: Olive oil in its raw form is great for you. When you cook with it, it turns into bad fat. We prefer to use grapeseed oil or sunflower oil, or broth when possible)
- whole grain hamburger buns (I use sandwich thins)
- Burger toppings- tomato, lettuce, onion- use fresh vegatables. Pickles aren’t needed, as there is dill in the recipe
- Prepare sauce- Combine yogurt, mayo, buttermilk, 1/4 t onion, garlic, and black pepper. This can be made up to 4 hours in advance and refrigerated. We had a lot left over and I plan on making the husband’s lunch salad with it for tomorrow.
- Prepare burgers- Combine meat, scallions, salt, 1/4 t black pepper, 2 T parsley, 1 T dill, and 1/2 t each onion and garlic powders. Shape into patties. (I made 2.5 for us and used the rest of the mixture to make 2.5 more, which I wrapped in plastic wrap and put into a freezer bag, then froze.) You can also prepare these early and refrigerated.
- Grill burgers. I don’t know how to grill. That is the husband’s job.
- Add 1 T parsley and 1/2 T dill to yogurt mixture.
- Assemble burgers.
- Jump up and down that you now have a comfort food that is way less than 500 calories. And drink some water. And, we paired this with wine. Duh.
- We had grilled asparagus with this (obviously…). Break the hard ends of the asparagus off, spray lightly with cooking spray, sprinkle sea salt and pepper on them, and grill.