Burgers with Mustard Sauce
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Serving burgers without buns and replacing traditional condiments with a refreshing cucumber and yogurt sauce makes this a low-calorie recipe.
Ingredients
- 1 beaten egg
- 1/3 cup soft bread crumbs (about 1/2 slice)
- 3 tablespoons skim milk
- 1/4 cup finely chopped onion
- 1/4 cup snipped fresh parsley
- 1/4 teaspoon salt
- 1 pound lean ground beef or lamb
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons light mayonnaise dressing or salad dressing
- 2 teaspoons Dijon-style mustard
- 1/4 teaspoon dried dillweed
- 1/4 cup chopped seeded cucumber
- 3 English muffins, split and toasted (optional)
- In a large mixing bowl stir together egg, bread crumbs, milk, onion, parsley, and salt. Add meat and mix well. Shape into six 1/2-inch-thick patties.
- Pace patties on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 5 to 7 minutes more or until an instant-read thermometer inserted in side of patty registers 160 degrees F.
- Meanwhile, for sauce, in a small bowl stir together yogurt, mayonnaise, mustard, and dillweed. Stir in cucumber. Spoon sauce over burgers. Serve on English muffin halves, if desired. Makes 6 servings.
- Prepare burgers but do not broil. Wrap individually in freezer paper or foil; place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw overnight before cooking as above. Prepare sauce; cover and chill up to 24 hours.
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