Best Dish-Low Fat Burger with Show Stopper Topper

Dish-Low Fat Burger with Show Stopper Topper

Slim Burger with Show Stopper Topper-Dish-Low Fat Burger with Show Stopper Topper

1/2 extra pound additional lean hamburger
1/2 extra pound lean ground turkey (skinless).
2 tbsps diced onions.
2 cloves garlic, diced.
1 egg white.
1 tbsp catsup.
1 tsp lite Worcestershire sauce.
1/2 tsp each chili powder as well as celery seeds.
1/4 tsp each ground cumin, salt, as well as black pepper.
4 burger rolls.

Pest Hamburger Press
Pest Hamburger Press


Integrate all hamburger active ingredients (beef via black pepper) in a big dish. Mix well (utilizing your hands functions ideal). Forming each section right into a 1/2 inch thick patty.

Prepare grill. Prepare hamburgers 4-5 mins on each side, or up until preferred doneness is gotten to. Baste with your preferred bar-b-que sauce.

Offer on burger rolls with your favored garnishes. Makes 4 portions.

Program Stopper Burger Topper.

This salsa is a breeze to make and also preferences incredible on barbequed hamburgers or smoked poultry sandwiches.

2 mugs seeded and also diced tomatoes.
3/4 mug diced onions.
1 jalapeno pepper, seeded as well as diced.
2 tbsps sliced fresh coriander.
2 tsps lime juice.
1/2 tsp granulated sugar.
Salt and also pepper to preference.

Integrate all components in a little dish. Spoon salsa over warm hamburgers.

Makes concerning 2 mugs.

TIP: Top your hamburger with low-fat or non-fat cheese pieces rather than the routine kind and also conserve concerning 7 grams of fat per hamburger.

Hamburger Per Serving 307 calories, 9.5 g fat, 23g carb, 506 mg salt, 70 mg cholesterol.

Salsa: Per Serving (2 tbsp) 9 calories, 0 cholesterol.

Incorporate all hamburger active ingredients (beef with black pepper) in a huge dish. Mix well (utilizing your hands functions ideal).

Culinary Arts Schools
Dish-Low Fat Burger with Show Stopper Topper

Forming each part right into a 1/2 inch thick patty. Prepare hamburgers 4-5 mins on each side, or up until wanted doneness is gotten to. Spoon salsa over warm hamburgers.


Recipe: balboa cafe lamb burger on pumpkin brioche

Balboa Cafe Lamb Burger on Pumpkin Brioche

This recipe was the winner of a gold medal at the 2002 Lake Tahoe Autumn Food & Wine festival. ?Slider? comes from a term used to describe burgers from the Midwest-based White Castle restaurant chain.

Pumpkin Brioche
2 ounces fresh yeast
1 cup warm whole milk
1/4 cup honey
10 ounces bread flour
4 ounces granulated sugar
4 teaspoon salt
8 eggs
1 pound cake flour
1 pound bread flour
8 ounces unsalted butter, room temperature
2 cups pumpkin puree
1/4 combined fresh savory, thyme, parsley and chives

Combine yeast, milk, honey and flour; cover and let rest 30 minutes. Let rise twice.

Add remaining ingredients. Add more flour if puree is not dry enough. Knead with dough hook until it forms a ball. Dough should not stick to sides of bowl. Cover, let rise two times. Shape as desired. Brush with beaten egg and dust with sea salt. Bake at 400 degrees F until deep golden brown.

Lamb Sliders
2 pound lean ground lamb
6 ounce ground pork fat back
2 tablespoon thyme leaves
Salt and pepper to taste

Blend in a bowl together. Form into patties and broil in hot oven until juices run clear.

Sweet Onion Marmalade
4 large red onions, diced small
1/4 cup butter
1 jalapeno or Serrano pepper, seeded and minced
2 tablespoons granulated sugar
4 cups tawny port
1/4 cup port wine vinegar
1 cup veal stock or other meat stock or broth

Sauté onions in butter on low heat until translucent. Add sugar and cook 5 minutes. Increase heat to medium. Add remaining ingredients and reduce to syrup consistency. Season with salt and pepper.

Assembly: Put the lamb ?slider? on the pumpkin brioche with the Sweet Onion Marmalade.

Build A Better Burger® With 16 Ingredients Or Less

Simplicity may be the key to earning $50,000 this year. For the 16th anniversary of Sutter Home Build a Better Burger Contest and Cook-Off®, the search for America’s best burger, judges are looking for entries to include a maximum of 16 ingredients.

“In the past, there has been no limit on the number of ingredients,” says head judge James McNair. “We’re simplifying the contest by paring down the number of items used.”

McNair suggests that contestants reinvent their favorite burger with new and different toppings or show off their ethnic background by incorporating traditional ingredients from their country of origin.

From shiitake mushroom ketchup, Cuban pickle salsa and banana duck chutney to tzatziki with feta, Creole honey mustard and chermoula mayonnaise, winning burgers have included a range of exotic flavors from around the world.

So, the question remains, can you build a better burger with 16 ingredients or less? McNair says yes. In the past 15 years, four grand prize winners used 16 ingredients or less to create their unique burgers. Last year’s $50,000 winner, Barry Rosenstein of Elmhurst, Ill., used a record 35 ingredients to build his Sweet and Spicy Red Fez Burgers.

“All of the judges were very impressed with the taste and presentation of Barry’s burgers, but the length of his recipe was a bit daunting for the average person to re-create,” says Jeffrey Starr, culinary director and executive chef for Sutter Home Winery and Build a Better Burger. “For 2006, we want burgers that are creative, yet accessible to everyday cooks.”

McNair recommends reading “Build a Better Burger,” published by Ten Speed Press last year, to see all of the previous winning recipes through 2004 and get tips on cooking burgers on the grill.

Build a Better Burger accepts entries from May 15, 2006 to August 21, 2006. For complete contest entry rules, visit build abetterburger.com or send a self-addressed stamped envelope to: Build a Better Burger, Sutter Home Winery, P.O. Box 248, St. Helena, CA, 94574-0248. Build a Better Burger is not open to residents of California or Utah. Ten finalists will be flown to the Napa Valley to compete in a burger grilling cook-off on September 30, which will be judged by a renowned panel of chefs.

Build a Better Burger is sponsored by Sutter Home Family Vineyards, National Cattlemen’s Beef Association, the California Avocado Commission, Colavita Olive Oil, Barbeques Galore, Grey Poupon, Snyder’s of Hanover and Kettle Chips.

Napa Valley Basil-Smoked Burgers

Makes 6


2/3 cup mayonnaise

2 tablespoons prepared basil pesto


2 pounds ground sirloin

1/4 cup Zinfandel

1/4 cup minced fresh basil

1/4 cup minced red onion

1/4 cup fresh Italian bread crumbs

8 sun-dried tomatoes packed in olive oil, finely chopped

2 teaspoons garlic salt

Vegetable oil, for brushing on the grill rack

8 large fresh basil sprigs, moistened with water

6 large seeded sandwich rolls, split

6 slices Monterey Jack cheese

6 red leaf lettuce leaves

6 (1/4-inch-thick) large tomato slices

6 paper-thin red onion slices, separated into rings

6 fresh basil sprigs

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Combine the mayonnaise and pesto in a small bowl and mix well. Cover and refrigerate until needed.

To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form them into patties to fit the rolls.

When the grill is ready, brush the rack with vegetable oil. Toss basil sprigs directly onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a cheese slice. Cook 1 minute.

Spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice and a basil sprig. Add the roll tops and serve.

With 16 ingredients, this burger took the grand prize in 1990.


Recipe: couzan billy burger

Couzan Billy Burger

Well I did get to testing a new burger a while back…just haven’t posted it yet. It is fairly unique and combines some tastes you may not think work. Give it a try……

Cut thick slices of red onion…about 1/2 inch for you onion lovers…thinner for the rest of us!

Grill these over low heat and apply your favorite BBQ sauce to both sides. Be careful not to burn and over cook. Set these aside and cover loosely with foil.

Then prepare your burger as you normally would and toast your buns.

Place the onion slice on the bottom bun and then the burger and top with your favorite bleu cheese dressing. This topping can be homemade very easily. Here are a couple of ideas……

Mix bleu cheese with butter. Just enough butter to prevent the cheese from crumbling.

Mix bleu cheese with Mayo or sour cream, add some salt and pepper and a few drops of Tabasco sauce. I mix mine with Miracle Whip and Tabasco…again just enough to prevent the cheese from crumbling. I do this in my little hand processor.

I will try to get more accurate measurements this weekend for the above bleu cheese dressings.

Burger King

Sometimes I just have to shake my head… I was driving down the street when a spied a Burger King about a block away. It had one of those signs where they can promote a particular item or special, and this is what it had written on it:

“Ultimate Double Whopper: Eat Like a King!”
Right, I thought… more likely it should have read “Eat Like a Pig!”.
I came home and decided to look up the nutritional (Ha!) info on this kingly bit of food and here’s what I found:
Calories: 1,250
Carbs: 55 grams (26%)
Protein: 69 grams (33%)
Fat: 84 grams (40%)

Nice, huh? It’s the highest calorie item on their menu. We’re talking HALF the amount of calories the average man should be eating per day in ONE BURGER. Keep in mind that most people are going to order a side of fries with that, and the large size adds 500 calories to the tally for a total of 1,750 calories!

Keep in mind that while on my fat loss regime that’s what my target was for the entire day!
On a side note, I checked out Burger King’s “French Toast Kid’s Meal” as I was curious how many calories might be in that. I mean it’s for kids, right? So it shouldn’t be THAT high in calories…
Try 670 calories.
Do you know how many calories Burger King’s much-advertised “man-sized” Enormous Omelet Sandwich contains?
740 calories.
So here we have the difference between an item meant for a child and a big, hungry man standing at only 70 calories.
That’s just bloody wrong, folks and it makes me angry. It should make you angry too.


Recipe: jimmy buffett’s margaritaville restaurant cheeserburger in paradise

Jimmy Buffett’s Margaritaville Restaurant Cheeseburger in Paradise

28 ounces fresh USDA choice beef chuck, diced
2 tablespoons kosher salt
1 tablespoon ground black pepper
1/2 tablespoon garlic salt
1/2 tablespoon onion salt
1 teaspoon celery salt
8 slices American cheese – 1 slice
if any other kind of cheese
4 sesame hamburger buns, toasted
8 leaves iceberg lettuce
4 slices tomato, 1/4-inch thick
4 slices red onion, 1/4-inch thick
4 toothpicks
4 pickle spears
2 pounds Idaho potatoes, peeled, cut into fries
and fried until golden brown

Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking.

Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a wooden pick. Place pickle next to the burger. Place fries on the plate.

Yield: 4 servings

Recipe: hoisin garlic burgers

Hoisin Garlic Burgers

Diana, I made these Sunday evening. To be perfectly honest, hamburgers are nothing new to me. I’ve had more than my fair share of burgers in the past and I make a pretty good one myself. But, let me tell you, these were GREAT, definitely some of the best I have ever had–what a wonderful idea! My kids and myself were in heaven. We had them for both dinner and lunch the next day.

We can’t find chopped coriander here, so I used 2 teaspoons of the powdered type. I also added about 1/4 teaspoon Chinese red pepper sauce. Lastly, I cooked my burger patties in a skillet and splashed a bit of rice wine on them as they were cooking.

Your hoisin burgers were WONDERFUL! Thanks for making our day! Regards, Cookin’ Dad

1 pound lean burger
1/4 cup bread crumbs
1/4 cup chopped green onion
3 tablespoons chopped coriander
2 tablespoons hoisin sauce
2 teaspoons minced garlic
1 teaspoon minced ginger root
1 egg
2 tablespoons water
2 tablespoons hoisin sauce
1 teaspoon sesame oil

In a bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and egg; mix well.

Makes 5 burgers.

In a small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers.

Place on greased grill and barbecue, or place on rack on baking sheet and bake for 15 minutes. Turn patties once, and brush with remaining sauce.


Recipe: mexican burger with guacamole

Mexican Burger with Guacamole

Serves 4.

1 medium ripe avocado
1 small ripe tomato, peeled and finely chopped
1 clove garlic, crushed
1/2 small onion, finely chopped
1 tablespoon lemon juice
1 tablespoon finely chopped fresh cilantro

1 tablespoon oil
1 tablespoon chili oil
1 large onion, finely chopped
1 pound lean ground beef
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup grated Cheddar cheese
1/4 cup oil, extra
4 flour tortillas, halved
1 cup shredded lettuce
1 tomato, thinly sliced
1/2 cup bottled tomato salsa

Cut avocado in half, remove pit. Peel avocado and place flesh in a bowl. Mash well. Add tomato, garlic, onion, juice and cilantro. Mix to combine. Set aside.

Heat combined oils in large pan. Add onion, cook over med. heat 3-4 minutes or until golden. Remove from heat; cool slightly.

Combine onion, ground beef, chili, cumin, salt and 1/2 cup cheese in medium bowl. Mix with hands until well combined. Divide mixture into 4 portions and shape into round patties; flatten slightly.

Reheat frying pan, adding a little extra oil if necessary. Cook meat patties over medium heat 3-4 minutes each side or until brown and cooked through.

While patties are cooking, heat extra oil in another pan. Place 1 tablespoon cheese on one half of each piece of tortilla. Fold tortillas over, press down and fry until golden on each side. Place tortilla halves on serving plates. On 4 of them, place lettuce, tomato, a meat patty, tomato salsa and guacamole.

NOTE: The cheese holds the tortillas together while frying.


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