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Burgers and Veggies Recipe

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My husband taught me how to make these burger steaks using his mother's recipe. I also like to make them for family gatherings because they're so easy.—Bonnie Taylor, Hohenwald, Tennessee
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 8 servings

Ingredients

  • 2 eggs
  • 1/2 cup egg substitute
  • 2 teaspoons hot pepper sauce
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 1 cup water
  • 1/3 cup steak sauce
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 8 tomato slices
  • 8 lettuce leaves
  • 8 parsley sprigs

Nutritional Facts

One serving equals 261 calories, 12 g fat (5 g saturated fat), 94 mg cholesterol, 425 mg sodium, 9 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Directions

  1. In a bowl, combine the first seven ingredients. Crumble beef over mixture; mix well. Shape into eight patties. In a large nonstick skillet, bring water to a simmer. Using a spatula, lower patties into simmering water; cover and cook for 8 minutes. Turn patties over; top with steak sauce. Cover and cook 3-4 minutes longer or until meat is no longer pink. Remove patties and keep warm.
  2. Add onion and green pepper to the skillet; cover and cook over medium heat until tender. Using a slotted spoon, spoon vegetables over patties; garnish with tomato, lettuce and parsley. Yield: 8 servings.
Originally published as Burgers and Veggies in Country Woman May/June 2004, p36

Nutritional Facts

One serving equals 261 calories, 12 g fat (5 g saturated fat), 94 mg cholesterol, 425 mg sodium, 9 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Burgers and Veggies(1)

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MY REVIEW
Reviewed Jun. 9, 2010

burgers were light and flavorful. i couldn't bring myself to boil meat so i cooked them on a rack at 350 for six minutes on each side. served the veggies fresh, not cooked. delicious!

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