A double bacon cheeseburger – it’s the food that needs no introduction. Piled high with juicy beef patties, crissed crossed slices of thick hearty bacon and melted Cheddar cheese. To me, it’s the perfect first date food. You get to show the guy that you aren’t all about salads (even though your body might look like you are). Not only does it send the right message, but it makes you feel comfortable. To me, this is of utmost important on a first date. The hometown joints that serve such a delectable sandy make you feel like you are sitting on your living room couch in your pajamas. On a first date, this beats a white table cloth covered restaurant where they are more forks and spoons than you know what to do with.
Unfortunately, a double bacon cheeseburger is something you feel guilty even looking at. I’d be lying if I said there was a substitute for such a glorious creation. However, I’ve created three different burgers that will satisfy your cravings that won’t break your belt or your wallet! For all these burgers, you can eat them in a variety of ways. You can eat the burger without a bun, open faced (just the bottom bun) or with a bun. No matter what style you choose, make sure to pick a whole wheat version! If you are torn between bun and no bun, opt for the following option that my roommate suggests: Arnold’s Sandwich Thins. At only 100 calories a pop, these delicious buns will satisfy your carb craving without making you feel guilty.
The Dish: Roasted Red Pepper Turkey Burger
I have made an abundance of turkey burgers and often fail in terms of taste. We like these burgers because they are lower in fat but they are far less satiating. The trick here is to add just the right amount of moisture and avoid overcooking!
Quick Fix: Roast a red pepper under your broiler until the skins is completely blackened. Put the pepper in a bowl, cover it tightly and wait for it to cool. Peel the skin off the pepper and add it to a blender with fresh garlic, Dijon mustard, diced onions and salt/pepper. Add a few tablespoons of this mixture to your ground turkey meat. Form patties and grill until the insides are no longer pink and juices run clear. While the patty is cooking, sauté a few red onion rings until they are soft. Top the bun with a turkey patty, glazed red onions and arugula. Arugula is a spicier lettuce that will add more than just great taste to your meal. According to Livestrong.com, arugula has more calcium, vitamin A, vitamin C, vitamin K and iron that the usual iceberg lettuce.
The Dish: Tex-Mex Chicken Burger with Cilantro Pesto
So most of you are probably thinking – why would I make a chicken burger when I can just eat a plain ol’ grilled chicken sandwich? The key to making this burger as JUICY as its competitors is adding other ingredients within the mixture. The ground meat enables you to add veggies to increase the moisture within the burger.
Quick Fix: Mix ground chicken, a T of olive oil, a ¼ diced tomato (plus its juice), a T of grated onion, salt and pepper with a spoon. Avoid using your hands until you have to form the actual patty because the added heat will make it harder to shape. At this point, the mixture will be very wet. It may make it more difficult to handle but this is necessary in order to create a juicy burger. Form the mixture into a patty and grill on both sides until the meat is no longer pink inside.
While the burger is grilling, put a cup of cilantro and half of a garlic clove in the blender. Usually pesto has cheese and pine nuts but I skipped both these ingredients to reduce the fat. Turn on the blender and stream in some extra virgin olive oil. Toast a whole wheat bun and top with burger patty, onion, tomato, lettuce and cilantro pesto. Enjoy!
The Dish: Beef Meets Mushroom Burger
There are two keys to making a healthier burger with beef – choose the leanest beef you can find and substitute some of the beef with mushrooms. Mushrooms have a very earthy, meaty taste that blends wonderfully with the ground beef.
Quick Fix: Sauté ¼ cup of finely diced mushrooms and a T of finely diced onion. Once the onions are translucent let the mixture cool in a bowl. Once they have cooled, combine mixture with ground beef, a dash of Worcestershire sauce and salt/pepper. Mix and form the patty as quick as possible. The fat in the meat will begin to melt when you use your hands and it will make it much more difficult to shape. Stick your thumb on the top of the patty in order to prevent your toppings from falling off later on. Grill the burger to your desired doneness and top with your favorite fixings. Enjoy!
Sources:
http://www.livestrong.com/article/5381-need-health-benefits-arugula/