by Carrie Holmes

Created on: July 04, 2007   Last Updated: March 18, 2009

Low Fat-High Taste Burgers

In these days of "keep it lean" most people are tempted to start with the most expensive and leanest package of meat they can find when creating their burgers. While you can never go wrong with the start lean end lean theory of meat buying its also important to realize that if you cook your burgers to at least medium well a good portion of the fat will be cooked out of your meat. This fat will also flavor your meat as it cooks away so its a good idea to save a little money and get the 2nd or 3rd grade of meat like a 70/30 lean to fat ratio.

The biggest problem with fatty burgers is their fatty size. Do you really needone half or even one quater pound of meat to enjoy a good burger?

Wouldn't you rather have a smaller portion that tastes great? By cutting burger portion size and adding more healthy condiments and side items you'll be able to add more burgers to your regular cooking repertoire without the guilt.

Still worried about fat and cholesterol? How about some beef alternatives like chicken, turkey, pork and one of my favorites the grilled portabello burger. Below are some recipes to get you started.

Super Beef Burgers

1 lb ground beef (lean to extra lean)

1 large vidalia or red onion, minced

2 tsps minced roasted garlic packed in olive oil (or 1 clove fresh garlic - through press)

1 tbs wistachire sauce

1 tbs steak sauce

1 tbs fresh cracked black pepper

Mix all ingredients and form into golf ball size rounds, flatten into small thin patties and grill to desired doneness. Serve with your favorite veggies and enjoy.

Italian Sausage Burgers

1 lb lean ground pork

1 large vidalia onion, minced

2 tsps minced roasted garlic packed in olive oil (or 1 clove fresh garlic - through press)

1 tbs crushed red pepper flakes

2 tbs fennel seeds

1 tbs each dried oregano and basil

1 small jar sun dried tomatoes packed in olive oil, drained (oil reserved) and minced

1/4 cup each grated Parmesan or Romano cheese

1 cup/bunch fresh basil leaves

8 slices mozzarella cheese

l long loaf fresh french bread

fresh cracked black pepper

Mix first 7 ingredients (through dried oregano and basil) thoroughly.

Add minced sun dried tomatoes (not oil) and 1/2 of the Parmesan cheese and mix.

Form into 8-10 thin patties and cook through until no pink remains, rest to drain on paper towels.

Slice bread longways (hoagie style) and spread each side with reserved olive oil from the tomatoes and sprinkle with remaining Parmesan cheese and cracked pepper to taste.

Broil bread 2-3 min until golden and bubbly, finish by placing burgers on bottom 1/2 of bread, topping each with mozzarella and basil leaves and top of bread then cut into individual burgers

Marinated Portabello Burgers

Whole portabello mushrooms, stems and gills removed Lite Italian dressing Vidalia Onion slices Provolone cheese Tortilla wraps or whole grain buns

Marinate onion slices and portabellos in the dressing 2-3 hours Grill until Browned and onion starts to caramelize just before they are done top each portabello with an onion slice and cheese and place bun/tortilla on grill to toast If you like spread a little reserved dressing on the bread (after toasting if on grill or prior to if cooking in a pan)then pile on your 'burger' Enjoy as is or add lettuce and tomato if desired

Learn more about this author, Carrie Holmes.
Click here to send this author comments or questions.