Better, Lighter Burgers
It's time to reclaim America's national food for folks who want to grill a juicy, delicious, and satisfying burger that is plenty big enough but fits into a healthy diet, too.
The secrets to healthy burgers are now revealed. Less fat in the patty requires a few tricks in the kitchen to keep things juicy; those tricks are here. If you like it simple, try the brisket cheese-burger. If you like spice, the poblano burger is very nice. If you want fish, the salmon burger is the alpha and the omega 3 of fishburgers. There are flavors for every palate. So fire up the grill this weekend and get your better, lighter burger summer going.
Don't Miss: All-Time Favorite Veggie Burgers
Tennessee Burger with Bourbon and BBQ Sauce
It's time to flip your burger! The protein in your burger, that is. Chefs and major food-service companies alike have had huge success with plant-forward burgers because they're delicious, satisfying, and better for you. We upped the veggie-to-beef ratio in this makeover of a classic burger for a patty that's much lower in fat, yet full of meaty satisfaction.
Cheddar Cheeseburgers with Caramelized Shallots
Great Plains Burger
SoCal Guacamole Burger
This Southern California special blends the region's produce-forward approach with Latin flair on a lean sirloin patty. Buttery avocado is the base for a guacamole that's flecked with jalapeño. For crunch, I chose alfalfa sprouts, which continue to proliferate in California stores and are prized for their bright taste and springy, crisp texture. Some locals might have gone bunless, but grains are so of-the-moment. I used a whole-grain bun, natch. -Deb Wise, Recipe Tester and Developer
New England Turkey Burger
Pacific Northwest Burger
Lamb Burgers with Cilantro Raita
Hoisin-Glazed Salmon Burgers with Pickled Cucumber
The burgers are then flavored with classic fish condiments. Adding shallots offers a great oniony kick. Lemon zest and tarragon add complexity. The whole beautiful thing is finished with a deliciously tangy honey-mustard glaze.
Spicy Poblano Burgers with Pickled Red Onions and Chipotle Cream
Lamb Burgers with Indian Spices and Yogurt-Mint Sauce
Vadouvan, an Indian spice mix, flavors the meat. The patties get tantalizingly aromatic when charred on a hot grill.
Mint and yogurt provide the perfect counterpoint to the spice mix. Finally, sweet roasted red peppers and bitter radicchio round out a delicously tasty burger.
Italian Meatball Burgers
A combination of turkey sausage and ground beef gives these burgers classic Italian flavor with less fat while also making firm patties that won't fall apart during cooking. Mozzarella and pasta sauce are the perfect meatball-burger toppings, while pasta salad makes a nice side.
Turkey Burgers with Roasted Eggplant
As for juiciness, another challenge with turkey, that comes from the addition of mildly flavored eggplant. We simply roast the eggplant with olive oil, then puree it, then blend it with the ground meat.
Simple, Perfect Fresh-Ground Brisket Burgers
Grinding also lets you control fat. We use lean brisket, lower in saturated fat, and then add olive oil, which ensures juiciness and a rich, meaty flavor.
Korean Barbecue Burgers
Southwestern Turkey-Cheddar Burgers with Grilled Onions
Turkey Burgers with Cranberry-Peach Chutney
Greek-Style Burgers with Feta Aïoli
Blue Cheese-Stuffed Burgers
Stuffing burgers is easy. Divide the beef mixture into 8 equal portions; shape each into a ½-inch-thick patty. Spoon the cheese or other ingredient of choice into the center of 4 patties, and top with the remaining patties. Press or pinch the edges together to seal. Make sure the edges are sealed tightly so the cheese doesn't leak out during the cooking process. Stuffing burgers ensures an equal amount of cheesy flavor in every bite.
Turkey Burgers with Special Sauce
Let's be honest: Even with orange, ginger, and soy mixed in to the patties, as here, turkey burgers can be a little bland. That's why they need a great zesty sauce or lots of cheese to match up to hamburgers. This recipe's Special Sauce fits the bill and then some. The creamy, pungent, sweet, slightly Asian-tinged sauce may well become a staple in your kitchen―try it on deli sandwiches, as a dip for raw veggies, or as salad dressing.