15 Creative Burger Recipes - All Star Web viewBBQ Basting Bottle. ... Cut the meat mixture into 16 squares by cutting 3 lines down and 3 across using the edge of the scraper. ... Top

15 Creative Burger Recipes

1. Juicy Lucy Stuffed Burgers

Ingredients● 4 slices American cheese● 1½ lbs (700 g) 85% lean ground beef● 1 tbsp (15 mL) Worcestershire sauce● ½ tsp (2 mL) garlic salt● 4 hamburger buns, toasted● Optional toppings: crisply cooked bacon

slices, dill pickle slices, tomato slices, lettuce leaves, red onion slices, or avocado slices

Directions1. Prepare the grill for direct cooking over

medium-high heat (400–450°F/200–230°C).2. Cut each cheese slice into quarters. Stack the

pieces on top of each other to form 4 stacks and set aside.

3. Combine the ground beef and Worcestershire sauce in a large mixing bowl and mix gently until thoroughly combined. Divide the meat mixture into 8 portions. Using the Burger & Slider Press, press the mixture into patties.

4. Place one stack of cheese in the center of 4 of the patties. Top with a second patty and pinch the edges to form a tight seal. Sprinkle the outside of the patties with garlic salt.

5. Grill the burgers, covered, for 10–11 minutes, flipping once, or until the internal temperature reaches 140°F (60°C) for medium doneness.

6. Place the burgers on the buns. Serve with condiments and toppings.

Yield: 4 burgers 1 servings of sandwich

Nutrients per serving:Calories 570, Total Fat 34 g, Saturated Fat 16 g, Cholesterol 130 mg, Sodium 760 mg, Carbohydrate 22 g, Fiber 1 g, Protein 41 g

2. Italian Meatball Burgers

Ingredients● Burgers½ cup (125 mL) fresh parsley● ½ cup (125 mL) dry Italian-style bread

crumbs● 2 garlic cloves● ¼ cup (50 mL) shredded fresh Parmesan

cheese (1 oz/30 g)● 1 egg● 1½ lbs (700 g) 90% lean ground beef● 8 oz (250 g) bulk mild Italian pork sausage● Canola oil for spraying pan● 8 hamburger buns, split● Toppings1½ cups (375 mL) marinara sauce● 8 slices reduced-fat provolone cheese

Directions1. In a small bowl, finely snip the parsley with

the Professional Shears and place in the Classic Batter Bowl.

2. Press the garlic with the Garlic Press into the bowl and add the remaining burger ingredients (except the buns) and mix until thoroughly combined.

3. Spray the Executive Nonstick Double Burner Grill with oil using the Kitchen Spritzer. Heat over medium heat for 3–5 minutes.

4. Place half of the buns, cut-side down, into the pan and heat for 30–60 seconds, or until they're lightly toasted. Repeat with the remaining buns. Remove the buns from the pan and set aside.

5. Spray the Burger & Slider Press with oil. Using ½ cup (125 mL) of the meat mixture, press the meat into a patty and place onto the pan. Repeat with the remaining meat mixture until you have 8 total burgers.

6. Cook for 3–4 minutes (on one side) or until grill marks appear.

7. Place the marinara sauce in the Small Micro-Cooker®. Microwave, covered, on HIGH for 1–2 minutes, or until warmed.

8. Turn the burgers over. Top them with cheese and marinara. Cook for 2–3 minutes, or until the internal temperature is 160°F (71°C). Place burgers on buns and serve.

Yield: 8 servings of 1 burger with bun


3. Asian Salmon Burgers

IngredientsSlaw

● 1 small carrot, peeled● ½ small seedless cucumber● 2 tbsp (30 mL) rice vinegar● 2 tbsp (30 ml) water● 1 tbsp (15 mL) sugar● ½ tsp (2 mL) salt

Burger● 2 green onions, cut into thirds● 1 lb (450 g) skinless salmon fillets, cut into

chunks● 1 1" (2.5 cm) piece peeled fresh gingerroot● ¾ cup (175 mL) panko crumbs, divided● 2 tbsp (30 mL) light mayonnaise● 1 tbsp (15 mL) soy sauce● 1 clove garlic, pressed● 4 kaiser rolls with sesame seeds, split,

toastedMayo

● ⅓ cup (75 mL) light mayonnaise● ½ tbsp (7 mL) wasabi paste

Directions1. For the slaw, cut the carrot and cucumber in

half crosswise, then cut into julienne strips with the Julienne Peeler to measure about ½ cup (125 mL) each. Place the julienned vegetables into a small bowl. Add the remaining slaw ingredients and toss to coat. Refrigerate until ready to use.

2. Prepare the grill for direct cooking over medium heat (350–400°F/180–200°C).

3. For the burgers, place the onions in a large bowl. Use the Salad Chopper to finely chop the onions. Add the salmon chunks and continue chopping into small pieces. Use the Microplane ® Adjustable Fine Grater to grate the ginger to measure 1½ tsp (7 mL). Add the ginger to the bowl. Add ½ cup (125 mL) of panko crumbs, mayonnaise, soy sauce, and garlic, then mix well. Divide the salmon mixture into 4 portions.

4. Sprinkle the bottom of the Burger & Slider Press with ½ tbsp (7 mL) of panko crumbs. Add one portion of salmon mixture and sprinkle with an additional ½ tbsp (7 mL) of panko crumbs. Press and remove the patty, then repeat with the remaining panko crumbs and salmon mixture.

5. Drain the slaw. Mix the mayonnaise and wasabi paste in a small bowl until well blended. Refrigerate the slaw and mayonnaise until ready to use.

6. Grill the patties, covered, for 6–8 minutes, carefully flipping once, or until they're golden brown and grill marks appear.

7. Spread the mayo mixture on the buns and top

4. Bacon & Brie Burgers with Grilled Apples

Ingredients● Aioli¼ cup (50 mL) light mayonnaise● 2 tsp (10 mL) Garlic & Herb Rub● Apple & Burgers1 medium Granny Smith

apple● 4 slices bacon, sliced into thirds● 2 tbsp (30 mL) Garlic & Herb Rub● 1 garlic clove, peeled● ½ tsp (2 mL) coarsely ground black pepper● ¼ tsp (1 mL) salt● 1 lb (450 g) 80% lean ground beef such as

chuck● 2 oz (60 g) Brie cheese, cut into 2"(5-cm)

slices● 4 English muffins, split


medium-high heat. For the aioli, combine the mayonnaise and rub in a 1-cup (250-mL) Prep Bowl, and stir until blended. Cover and refrigerate until you're ready to serve.

2. Core the apple with The Corer ™ . Cut the apple in half crosswise, and set aside one half for another use. Slice the remaining apple half into four rings using the Simple Slicer on the #3 setting; set aside.

3. For the burgers, place the bacon, garlic, pepper, and salt into the Manual Food Processor. Process until the bacon is finely chopped. Transfer the bacon mixture to the Classic Batter Bowl. Add the beef and mix gently until thoroughly combined. Divide the meat mixture into 8 portions. Using the Burger & Slider Press, press the mixture into patties.

4. Grill the patties, covered, for 4–5 minutes. Turn patties over using the BBQ Turner; top each patty with one slice of Brie. Grill, covered, for an additional 4–5 minutes, or until the cheese is melted and the internal temperature of burgers reaches 160°F (71°C). While the burgers are cooking, add the apple slices to the grid of grill. Grill, covered, for 3–4 minutes, turning once, or until grill marks appear. Add the English muffins to the grid of the grill. Grill for 1–2 minutes, or until lightly toasted; remove muffins from grill. Place the apple slices on the burgers and remove the burgers from the grill.

5. To serve, spread the muffin bottoms evenly with aioli. Top with the burgers and muffin tops.

Yield: 4 servings of 1 burger

Nutrients per serving:Calories 610, Total Fat 41 g, Saturated Fat 15 g, Cholesterol 115 mg, Sodium 820 mg, Carbohydrate 6

with burgers and slaw.

Yield: 4 burgers 1 servings of sandwich

5. Green Chile Chorizo Burgers

IngredientsRelish

● 2 medium poblano peppers● 2 green onions● ½ lime, juiced (about 1 tbsp/15 mL)● ¼ tsp (1 mL) salt

Burgers● 1 lb (450 g) 90% lean ground beef● ¼ lb (114 g) spicy pork chorizo sausage● 4 slices reduced-fat cheddar cheese● 4 potato hamburger buns, split, toasted● 12 tortilla chips, coarsely crushed (about ⅓

cup crushed)Directions

1. Prepare the grill for direct cooking over medium-high heat (400–450°F/200–230°F).

2. For the relish, spritz the peppers and onions with oil. Grill the peppers, covered, for 8–10 minutes, or until charred on all sides, turning occasionally. Remove from the heat and place in a large resealable plastic bag. Seal the bag and let stand for at least 15 minutes. Wearing gloves, peel off the skin of the peppers and remove the seeds and stem. Grill the onions, covered, for 2–3 minutes, or until grill marks appear. Roughly chop the peppers and onions and transfer them to the Manual Food Processor. Add the remaining relish ingredients and pulse until finely chopped; set aside until you're ready to serve.

3. For the burgers, combine the ground beef and chorizo in a large mixing bowl. Divide the meat mixture into 4 portions. Press into patties, using the Burger & Slider Press.

4. Grill the patties, covered, for 10–12 minutes, flipping once, or until internal temperature reaches 140°F (60°C) for medium doneness. Top the patties with cheese, during last 1-2 minutes of cooking, or until cheese is melted.

5. To serve, place the burgers on the buns and top with tortilla chips and relish

Yield: 4 servings of 1 burger with bun


g, Fiber 1 g, Protein 29 g U.S. Diabetic exchanges per serving:1/2 starch, 4 medium-fat meat, 4 fat (1/2 carbCook's Tips:For juiciest, most tender results for this recipe, choose ground beef (such as ground chuck) that is 80% lean.For easier processing, place the bacon in the freezer for 10 minutes. Adding finely chopped bacon to the beef patties makes these burgers juicy and delicious!

6. Grilled Short-Order Burgers

Ingredients● 4 garlic cloves, pressed● 1 tsp (5 mL) each salt and black pepper● 1 egg● 1/4 cup (50 mL) plain bread crumbs● 1 1/4 lb (575 g) 85% lean ground beef or 93%

lean ground turkey● 1 large onion● 8 small hamburger buns (3-in./7.5-cm each),

split● 8 oz (250 g) sliced white mushrooms● 8 slices white cheddar or Swiss cheese

Directions1. Combine pressed garlic, salt, pepper, egg and

breadcrumbs in medium mixing bowl. Mix well to form a paste. Add meat; mix until incorporated.

2. Using a heaping ¼ cup (50 mL), divide meat mixture evenly into eight (4-in./10-cm) patties. Heat Double Burner Grill over medium heat 3-5 minutes or until hot. Spray with oil. As pan heats, thinly slice onion.

3. Place half of the buns, cut-side down into pan and grill 30-60 seconds or until lightly toasted. Repeat with remaining buns; set aside.

4. Add onions and mushrooms to pan and spray with additional oil. Cook 5-7 minutes or until golden brown, stirring occasionally. Move vegetables to center of pan.

5. Place all eight patties in pan, arranging four on either side of vegetables. Cook 2-3 minutes or until grill marks appear.

6. Turn patties over. Top with vegetables and cheese. Cook 2-3 minutes or until internal temperature reaches 160°F (71°C). Place burgers on buns.

Yield: 8 servings

Nutrients per serving:(with beef): Calories 370, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 85 mg, Sodium 680 mg,

7. BBQ Bacon Cheddar Sliders

Ingredients● 3/4 lb (340 g) 85% lean ground beef● 1/3 cup (75 mL) real bacon pieces● 1/3 cup (75 mL) sharp cheddar cheese● 1/2 cup (125 mL) prepared barbecue sauce,

divided● 3/4 cup (175 mL) French fried onions, divided● 6 slider buns, toasted● 12 dill pickle slices


medium-high heat (400-450°F/200-230°C).2. Spray the Meatball & Slider Grill Basket with

nonstick cooking spray.3. In a large mixing bowl, combine the ground

beef, bacon, cheese and 2 Tbsp/30 mL barbecue sauce, and mix gently until thoroughly combined. Divide the meat mixture into 6 portions.

4. Sprinkle the bottom of the Burger & Slider Press with 1 tbsp (15 mL) of the French fried onions and add one portion of meat. Press and remove the patty, then repeat with the remaining meat mixture. Place the patties into the slider wells of the basket.

5. Place the basket on the grid of the grill and grill, covered, for 3-4 minutes, turning once, or until the internal temperature reaches 140°F/60°C for medium doneness.

6. To serve, top the buns with the sliders, barbecue sauce, remaining French fried onions, and pickles.

Yield: 6 sliders 1 servings of slider


Carbohydrate 27 g, Fiber 2 g, Protein 23 g(with turkey): Calories 320, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 90 mg, Sodium 680 mg, Carbohydrate 27 g, Fiber 2 g, Protein 23 g

8. Dijon Tuna Burgers

IngredientsTuna Burgers

● 2 cans (6 oz each) water-packed white tuna, drained

● 1 egg white● 1/4 cup dry bread crumbs● 1/4 cup green onions, sliced● 2 tbsp light salad dressing● 2 tbsp Dijon mustard● 1 tsp dried dill weed● 1/8 tsp garlic powder

Toppings● 4 tsp Dijon mustard● 4 whole wheat hamburger buns, split● 4 lettuce leaves● 1 tomato, sliced

Directions1. For burgers, in Classic Batter Bowl, flake

tuna with Pastry Blender. Add remaining burger ingredients; mix well. Form tuna mixture into four 1/2-inch thick patties. Lightly spray (10-in.) Skillet with vegetable oil using Kitchen Spritzer; heat over medium heat 1-3 minutes or until shimmering. Cook patties 6 minutes, carefully turning once during cooking with Nylon Turner.

2. Spread 1 teaspoon Dijon mustard on bottom half of each bun. Top with lettuce, tomato, tuna burger and remaining bun half. Serve immediately.

Yield: 4 servings

Nutrients per serving:Approximately 258 calories and 5 grams of fat A lighter, healthier alternative to ordinary burgers. Serve with assorted crinkle-cut fresh vegetables.

9. Ultimate Peppercorn Burgers

Ingredients● 1 small onion● 1 tbsp (15 mL) vegetable oil● 2 slices firm white sandwich bread● 1/3 cup (75 mL) milk● 1 tbsp (15 mL) Crushed Peppercorn &

Garlic Rub● 1 lb (450 g) 85% lean ground beef such as

chuck● 4 onion rolls, split● Additional toppings such as steak sauce,

sliced tomatoes or cooked bacon (optional)Directions

1. Heat Grill Pan over medium heat 5 minutes. As pan heats, slice onion crosswise into 1/2-in. (1-cm) rings using Chef's Knife; brush with oil. Cook onion 2-3 minutes on each side or until grill marks appear and onion is tender. Remove from pan; tent with foil and set aside.

2. As onion cooks, remove and discard crusts from bread; tear bread into pieces. Combine bread, milk and peppercorn rub in Stainless (4-qt./4-L) Mixing Bowl. Mix until a smooth paste forms. Sprinkle ground beef over bread paste and mix gently until incorporated.

3. Form meat mixture into four thin patties, about 4 in. (10 cm) in diameter. Grill patties 3-4 minutes or until grill marks appear. Turn patties over using Nylon Turner; cook 3-4 minutes or until internal temperature reaches 160°F (71°C) and patties are no longer pink in center. Transfer burgers to paper towel-lined plate.

4. To serve, place burgers in rolls. Top with onions and serve with additional toppings, if desired.

Yield: 4 servings

Nutrients per serving:Calories 510, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 80 mg, Carbohydrate 42 g, Protein 29 g, Sodium 890 mg, Fiber 2 g U.S. Diabetic exchanges per serving:3 starch, 3 medium-fat meat, 1 fat (3 carb)Cook's Tips:This bread paste is called a panade (puh-NAHD) in

10. Walnut Quinoa Burgers

IngredientsBurgers

● ½ cup (125 mL) quinoa● 1½ cups (375 mL) water● 1 cup (250 mL) halved walnuts● ½ large red onion (about ¾ cup/175 mL

chopped)● ½ tbsp (7 mL) olive oil, plus more for

spritzing● 1 can (16 oz/454 g) dark red kidney beans● ⅓ cup (75 mL) plain bread crumbs● 1 tbsp (15 mL) chili powder● 1 tbsp (15 mL) ground cumin● ½ tsp (2 mL) salt

Toppings● 6 whole wheat sandwich thins, split, toasted● Optional toppings: Greek yogurt or low-fat

sour cream, tomato slices, arugula, avocado slices, or chunky salsa


medium heat (350–400°F/180–200°C).2. Combine the quinoa and water in the Rice

Cooker Plus. Microwave, covered, on HIGH for 15 minutes, or until all of the water is absorbed.

3. Toast the walnuts in a small skillet over medium heat for 4–6 minutes, stirring frequently, until golden brown and fragrant. Remove the walnuts from the pan.

4. Use the Food Chopper to finely chop the walnuts and onion (keep them separate).

5. Return the skillet to the heat; add oil and onion. Cook for 2–3 minutes, stirring occasionally. Remove the skillet from the heat.

6. Drain the beans, reserving ¼ cup (50 mL) of the liquid, and rinse. Add the beans to a large mixing bowl, and mash well with the Mix ‘N Masher. Add the bean liquid, cooked quinoa, walnuts, onion, bread crumbs, chili powder, cumin, and salt. Mix well.

7. Divide the bean mixture into 6 portions. Spray the base and press of the Burger & Slider Press with oil using the Kitchen Spritzer. Add one portion of bean mixture. Press and remove the patty, then repeat with the remaining bean mixture.

French, which is a mixture of bread and milk used to bind ground meats. It produces surprisingly juicy well-done burgers.We recommend using 85% lean ground chuck for best flavor and tenderness. Other types of ground beef such as ground round can be substituted.To take into account shrinkage during cooking, form patties about 1/2 in. (2 cm) larger than the diameter of the buns for a perfect fit when serving.If desired, 3 garlic cloves, pressed, 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) coarsely ground black pepper can be substituted for the peppercorn rub. These bistro-style burgers are designed to be cooked until well-done, yet they are juicy and flavorful. How? A bread “paste” lends incredible moistness.

11. Sweet & Smoky Turkey Burgers

IngredientsSauce

● 1/2 cup (125 mL) apple jelly● 1/2 cup (125 mL) barbecue sauce● 2 tsp (10 mL) Tabasco® chipotle pepper

sauce● 1 1/2 tsp (7 mL) cider vinegar

Burgers● 1 pkg (1 1/4 lbs/625 g) 93% lean ground

turkey● 1/4 cup (50 mL) chopped green onions● 2 garlic cloves, pressed● 1/4 tsp (1 mL) salt● 1/8 tsp (0.5 mL) ground black pepper● 4 hamburger buns or onion rolls, split

Directions1. For sauce, combine jelly, barbecue sauce,

pepper sauce and vinegar in small saucepan. Bring to a boil over medium heat. Cook 5-7 minutes or until thickened, stirring constantly. Reserve 1/4 cup (50 mL) of the sauce for burgers. Pour remaining sauce into (1-cup/250-mL) Prep Bowl and cool 10 minutes.

2. Meanwhile, for burgers, combine turkey, reserved sauce, green onions, garlic, salt and black pepper; mix gently but thoroughly. Form into four round patties, about 1/2 in. (1 cm) thick. Pour remaining sauce into BBQ Basting Bottle.

3. Prepare grill for direct cooking over medium coals. Place patties on grid of grill. Grill, covered, 5-6 minutes. Turn burgers and baste with half of the sauce. Grill 2-3 minutes; turn and baste with remaining sauce. Grill an additional 2-3 minutes or until meat is no

8. Grill the patties, covered, for 2–3 minutes per side, or until grill marks appear.

9. Place the burgers on sandwich thins and add toppings.

Yield: 6 burgers 1 servings of veggie burger

Nutrients per serving:Calories 460, Total Fat 18 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 63 g, Fiber 16 g, Protein 20 g Cook's Tips:You can swap the walnuts for pecans. Make 12 sliders by using the slider insert for the Burger & Slider Press.

12. Hawaiian Chicken Burgers

Ingredients● 1 can (14 oz/398 mL) pineapple slices,

reserving 1/4 cup (50 mL) juice● 1 lb (16 oz/450 g) ground chicken or turkey● 1/2 cup (125 mL) dry bread crumbs● 1/2 cup (125 mL) chopped red or green bell

pepper● 1/2 cup (125 mL) thinly sliced green onions● 1 tsp (5 mL) finely chopped fresh ginger root● 1/2 tsp (2 mL) salt● 1/3 cup (75 mL) Teriyaki sauce● 8 hamburger buns

Directions1. Using small colander, drain pineapple slices

over small bowl. Reserve juice; set pineapple slices aside. Combine ground chicken, bread crumbs, bell pepper, onion, ginger root, salt and 1/4 cup (50 mL) reserved pineapple juice; mix well. Form meat mixture into eight patties.

2. Preheat barbecue. Grill patties over medium coals 10-12 minutes or until internal temperature of burgers reaches 165°F (74°C). Use BBQ Turner to turn burgers once during cooking. Baste with Teriyaki sauce during last few minutes of grilling.

3. Grill pineapple slices 5 minutes; baste with Teriyaki sauce. Serve burgers on buns; top each with grilled pineapple ring.

Yield: 8 servings

longer pink in center. Serve burgers on buns.

Yield: 4 servings

Nutrients per serving:Calories 500, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 110 mg, Carbohydrate 64 g, Protein 29 g, Sodium 800 mg, Fiber 1 g

13. Tuscan Turkey Burgers

Ingredients● 1/2 cup (125 mL) fresh breadcrumbs● 1/4 cup (50 mL) Italian salad dressing● 2 garlic cloves, pressed● 1 lb (500 g) 93% lean ground turkey● 8 oz (250 g) hot Italian turkey sausage,

casings removed● 1/4 cup (50 mL) finely chopped fresh basil,

divided● 1 focaccia bread round (about 12 oz/350 g)● Pesto Mayonnaise (optional, see Cook's Tip)● 1 medium plum tomato, sliced

Directions1. Prepare grill for direct cooking over medium-

high heat. Combine bread crumbs, dressing and garlic pressed with Garlic Press in Stainless (4-qt./4-L) Mixing Bowl. Add turkey, sausage and half of the basil. Mix gently but thoroughly with Mix 'N �Scraper®.

2. Form mixture into four round patties, about 1 in. (2.5 cm) thick. Grill, covered, 5 minutes or until grill marks appear. Turn burgers over using BBQ Turner; grill 5-7 minutes or until centers of burgers are no longer pink and Digital Pocket Thermometer registers 165ºF (74ºC). Remove burgers from grill.

3. Meanwhile, cut focaccia bread in half horizontally with Bread Knife. Place, cut side down, onto grid of grill. Grill 1 minute or until lightly toasted. Remove from grill and cut into quarters. Spread with Pesto Mayonnaise, if desired. Serve burgers in focaccia. Top with remaining basil and tomato slices.

Yield: 4 burgers 4 servings of 1 burger

Nutrients per serving:


14. Mini Burger Bites

Ingredients● 1 pound lean ground beef● 1/2 package dry onion soup mix (about 2

tablespoons)● 8 slices American cheese● 16 soft dinner rolls● Ketchup or mustard, if you'd like● 16 hamburger dill pickle slices

Directions1. Set the oven to 350°F. Put the ground beef

and soup mix in a large (1 gallon) plastic food storage bag. Seal the bag. Squeeze the meat mixture with both hands until it is well blended.

2. Empty the meat mixture into the Square Baker and press it evenly into the bottom of the baker with the Classic Scraper. Cut the meat mixture into 16 squares by cutting 3 lines down and 3 across using the edge of the scraper.

3. Bake the meat mixture for 20 to 22 minutes or until it is cooked through. Carefully remove the baker from the oven using the Oven Mitts. Separate the burgers into squares using My Safe Cutter.

4. Cut 4 shapes from each cheese slice using a Creative Cutter shape or 1-inch cookie cutter. To make each burger bite, place 1 hamburger square on the bottom half of 1 dinner roll. Top with ketchup or mustard, if

Calories 540, Total Fat 21 g, Saturated Fat 4.5 g, Cholesterol 100 mg, Carbohydrate 52 g, Protein 38 g, Sodium 1210 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:3 1/2 starch, 4 medium-fat meat, 1 fat (3 1/2 carb)

Cook's Tips:Prevent tough burgers by mixing the ingredients just until they are combined. Break up the sausage over the turkey so that it combines quickly without over-mixing.

For Pesto Mayonnaise, combine 2 tbsp (30 mL) mayonnaise and 1 tbsp (15 mL) prepared basil pesto.

Soaking the bread crumbs in salad dressing tenderizes the burgers. Placing your formed burger patties onto squares of foil makes it easy to transfer them to the grill. Carefully invert the patty onto the grid of the grill and peel off foil.Adding Italian dressing and Italian sausage to the ground turkey adds great flavor to these mouthwatering burgers.

15. Indian-Spiced Chicken Pitas

IngredientsChicken Patties and Pitas

● 4 slices day-old French bread (1 cup/250 mL fresh breadcrumbs)

● 3/4 cup (175 mL) lightly packed fresh cilantro leaves, divided

● 1 lb (450 g) ground chicken● 1 tbsp (15 mL) grated fresh gingerroot● 2 garlic cloves, pressed● 1 1/2 tsp (7 mL) garam masala● 1/2 tsp (2 mL) salt● 2 pita pocket bread rounds, split in half

crosswiseSauce and Vegetables

● 1/2 cup (125 mL) plain low-fat yogurt● Chopped cilantro reserved from chicken

patties● 1 garlic clove, pressed● 1/4 tsp (1 mL) salt● 4 oz (125 g) seedless cucumber● 1 medium carrot, peeled● 1/2 small red onion

you'd like, 2 cheese shapes and a pickle slice. Cover with top half of the roll. Enjoy!

Yield: 16 mini burgers

Nutrients per serving:Calories 270, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 30 mg, Carbohydrate 30 g, Protein 18 g, Sodium 690 mg, Fiber 2 g

15. Indian-Spiced Chicken Pitas continued--

Yield: 4 servings


U.S. Diabetic exchanges per serving:3 starch, 3 vegetable, 3 low-fat meat (3 carb)

Cook's Tips:Form burgers into oval-shaped patties to fit inside the pita bread.Garam masala, which can be found in the spice section of most supermarkets, can include as many as 12 spices. The word garam means "warm" in the Indian language, implying a warm blend of flavors.

The yogurt sauce that is served with these pitas is called raita (RI-tah). Raita is an Indian yogurt-based sauce or salad designed to cool the palate when accompanying spicy dishes.

With this ethnic update, chicken burgers will never seem ho-hum again! Spice blends such as Indian garam masala provide big flavor with minimal effort.

Directions1. Chop bread using Food Chopper. Chop

cilantro using Santoku Knife; reserve 2 tbsp (30 mL) for sauce. Combine breadcrumbs, remaining cilantro, chicken, ginger, pressed garlic, garam masala and salt in Stainless (4-qt./4-L) Mixing Bowl; mix well. Form chicken mixture into four oblong patties about 1/2 in. (1 cm) thick.

2. Heat Grill Pan over medium heat 5 minutes. Toast pitas on pan 1-2 minutes, turning once. Set aside and keep warm. Lightly spray pan with vegetable oil using Kitchen Spritzer; cook patties 4-5 minutes or until browned. Turn patties over; cook 4-5 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and centers are no longer pink.

3. Meanwhile, for sauce, combine yogurt, reserved cilantro, pressed garlic and salt in Small Batter Bowl; mix well. Cut cucumber lengthwise into long ribbons using Serrated Peeler. Cut carrot into julienne strips using Julienne Peeler. Slice onion lengthwise into thin wedges. Fill each pita half with one patty; serve with sauce and vegetables.

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15 Creative Burger Recipes - All Star Web viewBBQ Basting Bottle. ... Cut the meat mixture into 16 squares by cutting 3 lines down and 3 across using the edge of the scraper. ... Top