Grill it up
Our healthy burgers—made with fresh salmon, lean beef, turkey, and lentils—are perfect for a go-to summer meal.Ground Sirloin Sliders
Ingredients: Miniature buns or dinner rolls, lean ground sirloin, Worcestershire sauce, black pepper, olive oil cooking spray, extra-sharp Cheddar cheese, small dill pickle slices
Calories: 283
Ingredients:
- 12 miniature buns or dinner rolls
- 3/4 pound lean ground sirloin
- 1 tablespoon Worcestershire sauce
- 1/2 tea spoonblack pepper
- Olive oil cooking spray
- 2 ounces extra-sharp Cheddar cheese, thinly sliced
- 24 small dill pickle slices
1. Remove some of the fluffy center from the buns so that they will sit well on top of burgers; set aside.
2. Combine sirloin with Worcestershire and pepper, and form into 12 (2-inch) flat patties.
3. Preheat a lightly oiled grill pan over moderate heat until hot but not smoking. Cook burgers over moderate heat, turning, and evenly top with cheese, about 2 minutes per side for medium or until cheese is melted. (Use a meat thermometer to check that burgers have reached 160°.) Transfer the burgers to a plate, and grill the buns, cut sides down, 1-2 minutes or until toasted.
4. Sandwich burgers between buns with about 2 pickles per slider.
Caramelized Onion–Veggie Burger
Who needs meat when these are just as tasty? The mushroom and lentil
patty with cool and creamy goat cheese is a perfect summer match. An
added bonus: They are packed with fiber.
Ingredients: Garlic clove, cremini mushrooms, fresh thyme leaves, olive oil, onion, lentils, whole-wheat breadcrumbs, egg, salt, yellow cornmeal, goat cheese, whole-grain buns, tomato slices, fresh basil leaves
Calories: 337
Ingredients:
- 1 large garlic clove, chopped
- 1/2 pound creamini mushrooms, stems removed
- 1 table spoon fresh thyme leaves
- 2 table spoons olive oil, divided
- 1 large onion, chopped (about 3 cups)
- 1 cup canned lentils, rinsed and drained
- 3/4 cup whole-wheat breadcrumbs
- 1 large egg, whisked
- 1 tea spoon salt
- 1/2 cup yellow cornmeal
- 2 ounces goat cheese, crumbled (about 1/4 cup)
- 6 whole-grain buns
- 8 tomato slices (optional)
- Fresh basil leaves (optional)
1. Pulse first 3 ingredients in food processor until finely chopped.
2. Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown. Add mushroom mixture, and cook, stirring, about 2-3 minutes or until liquid evaporates. Remove from heat, and let cool.
3. Stir cooled mushroom mixture into lentils, and combine with next 3 ingredients (through salt) until well-combined. Form mixture into 6 patties (about 1/2 cup each). Put cornmeal on a shallow plate, and coat burgers evenly.
4. Heat remaining 1 tablespoon oil in a nonstick skillet over medium heat, and cook burgers about 3 minutes or until golden brown on underside. Flip burgers, and top with cheese. Cook about 3 minutes more or until golden brown and cheese is melted. Serve burgers on buns topped with tomato and basil, if desired.
Sesame Seed-Crusted Salmon Burger With Yogurt Sauce
It’s not a summer cookout without seafood, so of course, this to-die-for burger is a must for your menu. Ask your store’s seafood counter to skin the salmon for you. Then you just chop, season, grill, and serve.Ingredients: Salmon fillet, baby spinach, panko (Japanese breadcrumbs), fresh lemon juice, fresh ginger, low-sodium soy sauce, sesame seeds, salt, black pepper, fat-free Greek yogurt, fresh dill, minced garlic, olive oil cooking spray, whole-wheat hamburger buns
Calories: 463
Ingredients:
- 1 (1-pound) salmon fillet, skinned and chopped
- 2 cupschopped baby spinach
- 1/4 cuppanko (Japanese breadcrumbs)
- 2 tablespoonsfresh lemon juice, divided
- 1 tablespoonfinely grated fresh ginger
- 1 tablespoonlow-sodium soy sauce
- 1/4 cupsesame seeds, toasted and divided
- 1/4 teaspoonsalt
- 1/4 teaspoonblack pepper
- 1/2 cupfat-free Greek yogurt
- 2 tablespoonsfinely chopped fresh dill
- 1/2 teaspoonminced garlic
- Olive oil cooking spray
- 4 whole-wheat hamburger buns
1. Combine salmon, spinach, panko, 1 tablespoon lemon juice, ginger, soy sauce, 1 tablespoon sesame seeds, salt, and pepper in a large bowl. Form mixture into 4 (3 1/2-inch) patties. Place remaining sesame seeds onto a plate, and dip one side of patties into seeds to coat.
2. Stir together yogurt, dill, garlic, and remaining 1 tablespoon lemon juice in a small bowl.
3. Preheat a lightly oiled grill pan over medium heat until hot but not smoking. Cook burgers over medium heat, turning, 3-4 minutes per side or until golden brown and cooked through. Grill buns, cut sides down, for about 2 minutes or until golden.
4. Place burgers on buns, and top with 2 tablespoons yogurt sauce.
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