Monday, May 31, 2010
So, I wanted to make healthy cheese burgers for my family and I wanted them to taste better than traditional burgers. I think I achieved that! Once again, no leftovers afterward which means another successful meal from Lindsey's Kitchen.
I usually make my burger patties from scratch but this meal was all about saving time. I was able to use lettuce and basil from my garden as well as pickled peppers I had just pickled myself. To make them extra healthy I used a new whole wheat hamburger bun made by Sarah Lee. They were surprisingly delicious. I also use Kraft Mayonnaise with Olive Oil. It has half the fat and my family loves it.
What I love about these burgers is that they are loaded with ingredients yet they aren't soggy, won't fall apart and kids can grip them easily. My 22 month old daughter ate an adult size serving without any mess! You won't feel greasy or sickly stuffed after eating them either. Hallelujah!
These are great served with sweet potato fries or baked chips. We wanted to try a new potato chip flavor made by Lays, "balsamic sweet onion". At first they have an interesting taste because they have thyme on them. Then they become addicting. The flavor goes outstandingly well with these burgers.
6-8 frozen burger patties (extra lean)
3 Tbsp Sweet Baby Ray's Brown Sugar BBQ Sauce (my absolute favorite!)
6-8 slices American Cheese
8 slices romaine lettuce
2 ripe tomatoes sliced
4 large dill pickles sliced lengthwise
1/4 onion sliced
1/4 cup fresh basil leaves
1/2 cup pickled yellow peppers
1 cup sliced mushrooms
Grill or fry patties until brown all the way through. Spread BBQ sauce on each side of patty when grilling. Top with cheese slices and melt. Set aside on covered dish to keep warm. Saute mushrooms in remaining oil from patties until golden. Spread mayo on buns. Stack in order of patty, mushrooms, lettuce, pickles, tomatoes, onions, peppers, and basil. Top with favorite condiments. I use a lite amount of ketchup and mustard. Enjoy!!