Trying to cut down on the red meat and we made these last night. With the right spicing and cooking you would never guess these are not beef! We serve them on toasted whole grain bread with a yogurt Dijon sauce, sprouts, sliced tomatoes and finely chopped red peppers.
Makes 4 Large Burgers
Ingredients
1. 2 Cans Tuna (Chunk in Water, no salt added)
2. 1 Egg
3. 1 Cup Wheat Germ
4. 2 Tablespoons Montreal Steak Spice
5. 1 Tablespoon Ketchup
Drain tuna. Mix all the ingredients together with your hands until well blended. Form 4 equal patties. Place in fridge for 1/2 hour to firm up. Fry patties in lightly oiled pan at medium high heat for about 5 minutes per side, until golden.
Meanwhile for the Yogurt Dijon sauce:
1. 1/2 Cup Plain Yogurt
2. 1/2 Cup Old Fashioned Grainy Dijon
3. 1 Tablespoon Mayonnaise
Mix together.
Place the burgers on your toasted whole grain bread, add your favorite toppings and a few tablespoons of the Yogurt Dijon sauce and Voila, a healthier alternative to a standard burger.
I know we shouldn't be eating fried food but we got about 2 feet of snow last night and the BBQ was not that appealing! Also was fried in about 1 tablespoon of extra virgin olive oil so was not too bad.
Showing posts with label Burgers. Show all posts
Showing posts with label Burgers. Show all posts
Friday, January 13, 2012
Wednesday, February 17, 2010
Big Mac
Makes 6 Big Macs
1-1/2 lbs Lean Ground Beef - Make 12 super thin patties
Cheddar Cheese
Buns - Make an extra cut about 1/3" thick on the top portion
Sauce
1/2 Cup Mayo
1/2 Cup Ketchup
2 Tablespoons Relish
1 Taplespoon White Vinegar
1 Tablespoon Lemon Juice
Toppings
Thinly Sliced Lettuce
Thinly Sliced Pickles
Finely Chopped Red Onion
To Prepare
The only way to make the burgers thin enough is to roll up 12 balls of equal size and roll out on wax paper or plastic wrap. I put 6 at a time on a sheet of wax paper and then put another sheet on top. With a roller flatten the balls until they are about 1/4" thick. It should be a little wider than your standard bun (burger will shrink a bit in cooking). On a lightly oiled fry pan cook on medium heat about 2 minutes per side. When you flip over the burger add cheese.
While burgers are cooking mix up the sauce ingredients and warm the buns in the oven.
On bottam half of bun add lettuce, onions and a tablespoon of sauce. Add a patty then middle bun. Add another patty, pickles and another tablespoon of sauce and Voila! your homemade Big Mac.
Tell me its not perfect and by the way at $.99/lb we are talking about 6 Big Macs for $1.50 of beef. If you calculate all the ingredients at most $8.00 for the meal. Cheaper and healthier. Served with a side salad instead of fries you cannot go wrong.
VEGGIE VERSION
Makes 8 thin patties
1 Can Chickpeas(can sub lentils, kidney beans etc...)
1 Egg
1/2 Cup Flour
Salt and pepper
1 Tablespoons Ketchup
1/2 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crush all ingredients together to make a coarse paste. Roll out burgers on wax paper with roller. The best way to keep the burgers together when cooking is to put the rolled patties in the fridge for 1/2 an hour to cool. Keeps them firmer and they won't break apart while cooking. Cook on a lightly oiled frypan on medium-high heat for 3-4 minutes per side.
1-1/2 lbs Lean Ground Beef - Make 12 super thin patties
Cheddar Cheese
Buns - Make an extra cut about 1/3" thick on the top portion
Sauce
1/2 Cup Mayo
1/2 Cup Ketchup
2 Tablespoons Relish
1 Taplespoon White Vinegar
1 Tablespoon Lemon Juice
Toppings
Thinly Sliced Lettuce
Thinly Sliced Pickles
Finely Chopped Red Onion
To Prepare
The only way to make the burgers thin enough is to roll up 12 balls of equal size and roll out on wax paper or plastic wrap. I put 6 at a time on a sheet of wax paper and then put another sheet on top. With a roller flatten the balls until they are about 1/4" thick. It should be a little wider than your standard bun (burger will shrink a bit in cooking). On a lightly oiled fry pan cook on medium heat about 2 minutes per side. When you flip over the burger add cheese.
While burgers are cooking mix up the sauce ingredients and warm the buns in the oven.
On bottam half of bun add lettuce, onions and a tablespoon of sauce. Add a patty then middle bun. Add another patty, pickles and another tablespoon of sauce and Voila! your homemade Big Mac.
Tell me its not perfect and by the way at $.99/lb we are talking about 6 Big Macs for $1.50 of beef. If you calculate all the ingredients at most $8.00 for the meal. Cheaper and healthier. Served with a side salad instead of fries you cannot go wrong.
VEGGIE VERSION
Makes 8 thin patties
1 Can Chickpeas(can sub lentils, kidney beans etc...)
1 Egg
1/2 Cup Flour
Salt and pepper
1 Tablespoons Ketchup
1/2 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crush all ingredients together to make a coarse paste. Roll out burgers on wax paper with roller. The best way to keep the burgers together when cooking is to put the rolled patties in the fridge for 1/2 an hour to cool. Keeps them firmer and they won't break apart while cooking. Cook on a lightly oiled frypan on medium-high heat for 3-4 minutes per side.
Still Alive!
I'm still here! Sorry I haven't been posting this week but have been swamped at work, home, kids etc... and haven't had a chance to sit down. Also with the Olympics going on I have been spending all my free time with the kids cheering on those awesome Canadians! FWIW we are so darn good at moguls and snowboard cross, the boy can't decide what his sport is going to be. Now hockey is starting and I think we're in trouble!
I did my shopping again on Sunday and broke the budget a bit. It came to $125.00 this week but there were some super sales on pork chops and lean ground beef at $.99/lb so stocked up for the month. We won't need to add those to the grocery bills for a few weeks for sure, so I should be able to get back on track.
Last night on the way home I couldn't get the old McDonald's song out of my head, "Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun" (showing my age here), and decided to try and make some Big Macs for dinner. I had all the ingredients on hand, and guessed at the sauce and it turned out AMAZING! Blind taste test and you wouldn't be able to tell the difference. I'll post the recipe, if you like Big Macs, you won't believe how easy and good this is! I even made a chickpea burger version of this for Michele.
With a salad on the side we sat down and watched Canada trounce Norway in hockey and had a great night.
Go Canada!
I did my shopping again on Sunday and broke the budget a bit. It came to $125.00 this week but there were some super sales on pork chops and lean ground beef at $.99/lb so stocked up for the month. We won't need to add those to the grocery bills for a few weeks for sure, so I should be able to get back on track.
Last night on the way home I couldn't get the old McDonald's song out of my head, "Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun" (showing my age here), and decided to try and make some Big Macs for dinner. I had all the ingredients on hand, and guessed at the sauce and it turned out AMAZING! Blind taste test and you wouldn't be able to tell the difference. I'll post the recipe, if you like Big Macs, you won't believe how easy and good this is! I even made a chickpea burger version of this for Michele.
With a salad on the side we sat down and watched Canada trounce Norway in hockey and had a great night.
Go Canada!
Wednesday, January 27, 2010
Marylin Burgers - Beef, chicken, turkey or veggie
Makes 6 Burgers
2 Lbs Lean ground beef (can sub ground chicken or turkey)
1 Medium mild onion finely diced (Vidalia, Spanish etc...)
1 Egg
1 Cup Bread Crumbs
Salt and pepper
2 Tablespoons Ketchup
1 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crushed Chilli Peppers
To prepare
Put all ingredients in large bowl except bread crumbs, and mix together well until you feel they are evenly ditributed. Start adding bread crumbs. The amount you need will vary per batch. The goal is to make sure the burger will hold together well (When you form a ball and drop it on the counter it shouldn't break).
Break into 6 even portions and form a ball, than flatten to desired thickness.
In the summer I would BBQ on high indirect heat (to keep from flaring up) with lid closed for 8 minutes per side. Today I pan cooked becuase its snowing and I din't feel like going outside. 1 tablespoon of olive oil on Medium high heat, add burgers and put on tight fitting lid. Do not touch for 8 minutes. Remove lid, flip burgers, put the lid back on. Reduce heat to medium. This will keep the burgers juicy. Too much flipping will dry them out. Put on your favorite bun. We today did the Marylin style which is on a toasted white ot whole wheat bread. Add your favorite toppings and you're done!
VEGGIE VERSION
Makes 6 burgers (We made 2 large burgers tonight - just 1/2 the ingredients)
2 Can Chickpeas(can sub lentils, kidney beans etc...)
1 Medium mild onion finely diced (Vidalia, Spanish etc...)
2 Eggs
1/2 Cup - 1 Cup Flour
Salt and pepper
2 Tablespoons Ketchup
1 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crushed Chilli Peppers
To prepare
Put all ingredients in large bowl except flour, and mix together well until you feel they are evenly ditributed. You want the 1.2 the chickpeas to be in a paste and the other 1/2 still 1/4 to 1/2 of its original shape. This allows for some texture in the burger. Start adding flour. The amount you need will vary per batch. The goal is to make sure the burger will hold together well.
Break into 6 even portions and form a ball, than flatten to desired thickness.
1 tablespoon of olive oil on medium heat, add burgers and put on tight fitting lid. Do not touch for 8 minutes. Remove lid, flip burgers, put the lid back on. Reduce heat to medium-low. Too much flipping can break them. Put on your favorite bun. We today did the Marylin style which is on a toasted white ot whole wheat bread. Add your favorite toppings and you're done!
2 Lbs Lean ground beef (can sub ground chicken or turkey)
1 Medium mild onion finely diced (Vidalia, Spanish etc...)
1 Egg
1 Cup Bread Crumbs
Salt and pepper
2 Tablespoons Ketchup
1 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crushed Chilli Peppers
To prepare
Put all ingredients in large bowl except bread crumbs, and mix together well until you feel they are evenly ditributed. Start adding bread crumbs. The amount you need will vary per batch. The goal is to make sure the burger will hold together well (When you form a ball and drop it on the counter it shouldn't break).
Break into 6 even portions and form a ball, than flatten to desired thickness.
In the summer I would BBQ on high indirect heat (to keep from flaring up) with lid closed for 8 minutes per side. Today I pan cooked becuase its snowing and I din't feel like going outside. 1 tablespoon of olive oil on Medium high heat, add burgers and put on tight fitting lid. Do not touch for 8 minutes. Remove lid, flip burgers, put the lid back on. Reduce heat to medium. This will keep the burgers juicy. Too much flipping will dry them out. Put on your favorite bun. We today did the Marylin style which is on a toasted white ot whole wheat bread. Add your favorite toppings and you're done!
VEGGIE VERSION
Makes 6 burgers (We made 2 large burgers tonight - just 1/2 the ingredients)
2 Can Chickpeas(can sub lentils, kidney beans etc...)
1 Medium mild onion finely diced (Vidalia, Spanish etc...)
2 Eggs
1/2 Cup - 1 Cup Flour
Salt and pepper
2 Tablespoons Ketchup
1 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crushed Chilli Peppers
To prepare
Put all ingredients in large bowl except flour, and mix together well until you feel they are evenly ditributed. You want the 1.2 the chickpeas to be in a paste and the other 1/2 still 1/4 to 1/2 of its original shape. This allows for some texture in the burger. Start adding flour. The amount you need will vary per batch. The goal is to make sure the burger will hold together well.
Break into 6 even portions and form a ball, than flatten to desired thickness.
1 tablespoon of olive oil on medium heat, add burgers and put on tight fitting lid. Do not touch for 8 minutes. Remove lid, flip burgers, put the lid back on. Reduce heat to medium-low. Too much flipping can break them. Put on your favorite bun. We today did the Marylin style which is on a toasted white ot whole wheat bread. Add your favorite toppings and you're done!
Subscribe to:
Posts (Atom)