Spinach Tomato Burgers
Every Friday night is burger night at our house. The tomatoes add fresh flavor and the cool spinach dip brings it all together. We often skip the buns and serve these over a bed of grilled cabbage. —Courtney Stultz, Weir, Kansas
Total TimePrep/Total Time: 20 min.
- 1 large egg, lightly beaten
- 2 tablespoons fat-free milk
- 1/2 cup soft bread crumbs
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lean ground beef (90% lean)
- 4 whole wheat hamburger buns, split
- 1/4 cup spinach dip
- 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
- Lettuce leaves
- Combine first six ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
- Place burgers on an oiled grill rack or in a greased 15x10x1-in. pan. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 160°, 4-5 minutes per side. Grill buns, cut side down, over medium heat until toasted. Serve burgers on buns; top with spinach dip, tomatoes and lettuce.
Editor’s Notes: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs. This recipe was tested with sun-dried tomatoes that do not need to be soaked before use.
Editor's NoteTo make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts1 burger: 389 calories, 17g fat (6g saturated fat), 125mg cholesterol, 737mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.
Originally published as Spinach Tomato Burgers in Healthy Cooking Annual Recipes 2018
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