I rely on a few common ingredients to put a new twist on a backyard barbecue staple. To make handling the patties even easier, let them firm up in the freezer a bit before grilling. —Lynda Ferguson of Sarnia, Ontario
- 2 egg whites
- 2/3 cup fat-free evaporated milk
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 1/2 cup dry bread crumbs
- 1/4 cup chopped onion
- 1 teaspoon prepared mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 8 multigrain hamburger buns, split
- 8 lettuce leaves
- 8 tomato slices
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into eight patties.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato. Yield: 8 servings.
Originally published as Grilled Beef Burgers in Light & Tasty August/September 2001, p37
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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