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Recipe of the Week: Mike’s Savory Burgers

By

A great hamburger is one of my favorite “quick, easy, and tasty” types of meals, and it doesn’t have to be laden with fat to be delicious.

This recipe, which is from my cookbook, The Shredded Chefis one I’ve been making for years now and never grow sick of. The mustard in the meat adds a nice touch of zest, but it’s the topping sauce that really makes it shine.

Enjoy!

 

Servings

4

Calories Per Serving

395

Protein Per Serving

41 grams

Carbohydrates Per Serving

32 grams

Fat Per Serving

12 grams

 

Ingredients

1 1/2 pounds extra-lean ground round or chuck

4 tablespoons Dijon mustard

salt and ground black pepper, to taste

1/2 cup low-carb ketchup

1/2 cup low-fat mayonnaise

1 tablespoon red wine vinegar

2 teaspoons Worcestershire sauce

4 whole grain hamburger buns, toasted

4 sandwich slice pickles, halved

burgers prep

 

Instructions

Preheat a grill over high heat.

In a large mixing bowl, combine the beef, mustard, salt, and pepper. Shape into 4 equal sized patties and grill, 5 – 6 minutes per side for medium doneness.

Meanwhile, in a large mixing bowl, mix together the ketchup, mayo, vinegar, and Worcestershire sauce.

Toast the buns by cutting in half and placing on the grill cut side down, for about 10 seconds. They should be light golden brown. Top each burger with pickles and sauce.

 

What You Get to Eat

burger finished

What did you think of this week’s recipe? Let me know in the comments below!

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