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 Chef, is 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.
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
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
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
What did you think of this week’s recipe? Let me know in the comments below!
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