Looking for a "lighter" way to have a cheeseburger, no tofu please!

If you want to try a vegan burger, I LOVE this black bean burger recipe. Very quick, easy, and you can easily reduce to make just one patty to try it out.

http://sinfulnutrition.com/quick-easy-bean-burger-recipe/

Here are some fast food burgers for comparison

I've used Warbutons Sandwich Thins as a bun before, but I often just use brown bread cakes (which don't seem to have as much sugar in as many in the USA.

For Turkey burgers I've used the following with success, although always throw in some Worcestershire sauce:

http://www.thebodycoach.co.uk/blog/hold_tight_for_my_tasty_mcleanie_burger_74.html

http://www.weightwatchers.co.uk/food/rcp/RecipePage.aspx?recipeid=7010922

Other than that I always buy lean steak mince anyway, but if I want to make burgers with it I stick in some diced jalepeno and onion for a great burger, load it with cheese and ketchup and stick it on a granary bun

93/7 ground meat or better (also turkey/chicken/lamb if available). add in some chopped onions/mushrooms maybe a little quinoa/black beans to soften/moisten patties. Season with cumin/coriander/chili pepper/salt/pepper/cinnamon/worcestire/garam masala. Grill as usual. Whole grain/whole wheat bun without too much sugar. sliced avocados on top with greek yogurt spread as mayo. sprinkle parmesan if wanted.

lorrpb wrote: »

I use whole wheat Sandwich Thins instead of a bun or thick bread.

I used to use the sandwich thins, until I realized a nice, big, soft bun covered in sesame seeds or onions is only 50 calories more. I'd rather either eat a really good bun, or no bun at all!

Use good quality beef and mix in either cook lentils or your favorite beans mashed. Chopped cooked portobello mushroom added to the burger meat is also good. For cheese I use a slice of very thin cut cheese enough to give you flavor. I also pull out some of the guts out of the bun for less bread.

amusedmonkey wrote: »

Speaking of lean burgers, we don't usually have lean meat available but once I was able to get some and the burgers were dry and lacked this juicy satisfying bite. Any tips so I don't end up making something underwhelming out of a very expensive product in the future?

In my lean meat mix I add raw chopped mushroom, onion and grated carrot and sometimes powdered beef stock. Seer both sides quickly and then reduce heat and cook real slow and still turn every now n then. Sometimes I seer and stick in slow oven (covered) to finish. I try and take them off the heat just before the pink is totally gone and let resting time finish them off.

Ground turkey is pretty delicious as a burger...no it does not taste exactly the same but you still get that burger "fix."

_SKIM_ wrote: »

amusedmonkey wrote: »

Speaking of lean burgers, we don't usually have lean meat available but once I was able to get some and the burgers were dry and lacked this juicy satisfying bite. Any tips so I don't end up making something underwhelming out of a very expensive product in the future?

In my lean meat mix I add raw chopped mushroom, onion and grated carrot and sometimes powdered beef stock. Seer both sides quickly and then reduce heat and cook real slow and still turn every now n then. Sometimes I seer and stick in slow oven (covered) to finish. I try and take them off the heat just before the pink is totally gone and let resting time finish them off.

Thank you! If we ever buy lean meat again, at least I know how to remedy the dryness now.