Summer is right around the corner here in New England, although until yesterday, it sure didn’t feel that way. We slogged through a long, snowy winter and a long, rainy spring, and now our fingers are crossed we’ll see the sun this summer!
It’s hard to believe Memorial Day is this Monday (!!), and just in case the weatherman doesn’t cooperate, we decided to create a veggie-topped burger recipe using our indoor grills. We share the recipe on this week’s Cooking with the Moms podcast, and we also announce our latest giveaway for a George Foreman Grill and exciting news about a recipe contest that we will be judging.
Veggie-Topped Beef Burgers
Makes 4 Servings
- 1 red bell pepper
- 1 small red onion, sliced into four (or a few more) ¼-inch-thick rounds
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 pound 80% lean ground beef, shaped into four ¾-inch-thick patties (4 ounces each) **
- 4 whole wheat hamburger buns, lightly toasted
- 4 teaspoons basil pesto
1. Slice off the top of the bell pepper just below the stem and slice off the bottom ½-inch. Stand the bell pepper upright on a cutting board, and use a sharp knife to split the pepper from the top to the bottom. Slice the pepper into 4 equal-size pieces, and remove the inside core and seeds.
2. Attach the grill plates to the grill. Adjust the angle of the grill to the flat, level position. Close the grill cover and preheat to high.
3. Brush both sides of bell pepper pieces and red onion slices with olive oil, and sprinkle with salt and pepper. Place on the grill, close the cover, and cook until the vegetables are browned, 6 to 8 minutes. Remove the vegetables to a plate and cover with aluminum foil until ready to serve.
4. Adjust the angle of the grill to the sloped position and place the drip tray in front of the grill. Sprinkle both sides of the patties with salt and pepper. Place on the grill, cover, and cook until the meat is no longer pink in the center, about 8 minutes.
5. Spread the basil pesto evenly over each top bun half. Place a cooked hamburger, 1 bell pepper piece and 1 red onion slice (* if you have extra, top with 2 slices as desired) on each of the bottom bun halves. Place the remaining bun half on top.
Nutrition Information per Serving (1 hamburger): 360 calories, 18g fat (6g saturated), 280mg sodium, 26g carbohydrate, 4g fiber, 25g protein, 20% vitamin A, 70% vitamin C, 20% iron
** If you use 90% lean ground beef, each burger will have about 330 calories, 14 grams fat, and 4.5 grams saturated fat.
** According to an independent study, the George Foreman grill removes up to 42% of the fat from a 4-ounce burger made with 80/20 beef (that’s a reduction of about 90 calories per burger).
Lean Mean Burger Challenge Recipe Contest: Between now and June 3rd, you can share your favorite original burger recipe using the George Foreman Grill. Upload your recipe to the George Foreman Facebook page, and you could win $1,000.00 (or one of five runner up prizes of a $100.00 GeorgeForemanCooking.com gift certificate). We are helping to judge the contest, so we hope you’ll submit a recipe!
Disclosure: We are working with the George Foreman Grill company on several projects: Recipe development, a Twitter party (which we did a few weeks ago), recipe contest judging, our latest giveaway, and four George Foreman Friday blog posts.
GIVEAWAY NEWS: And now for even more fun stuff … one blog reader or Facebook fan (U.S. only please) will win a George Foreman Grand Champ Family Value Grill (it serves nine!). Retail value is $60.00. To enter, leave us a comment telling us about your favorite indoor grill recipe or why you’d like to win the grill.
We will enter you into the giveaway a second, third, and/or fourth time if you …
> Subscribe to our RSS feed.
> Tweet about the giveaway with a link back to this post.
> “Like” us on Facebook or share the giveaway news with your Facebook fans and friends with a link back to the post.
Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK! The giveaway ends on June 10th at noon, and as always we’ll use random.org to pick our winner.
Indoor grills are versatile and make good nutrition easy to achieve. Recently, we have made chicken kebabs, grilled tilapia tacos, grilled asparagus and endive, and even a chocolate and banana quesadilla. We plan to post more recipes in the coming weeks, so come back and visit us again.