| |
| INGREDIENTS |
½ |
small sweet onion
(i.e. Vidalia or Walla Walla) cut into thin rounds |
| 12 oz. |
lean ground beef |
| ½ cup |
dried cherries, finely chopped |
| ½ cup |
coarse dry
whole wheat breadcrumbs
(i.e. Panko) |
| 1 |
clove garlic, minced |
| 1 tbsp. |
balsamic vinegar |
| 2 tsp. |
Dijon mustard |
| 1 tsp. |
Worcestershire sauce |
| ¼ tsp. |
salt |
| ¼ tsp. |
freshly ground pepper |
| 4 |
whole wheat English muffins, split |
| 4 |
lettuce leaves |
| ¼ cup |
Cherry Ketchup (recipe follows) |
|
|
|
| RECIPE |
- Place onion in a medium bowl, cover with ice water and let soak while preparing burgers.
- Preheat grill or broiler to medium.
- Place beef in a large bowl and gently mix in cherries, breadcrumbs, garlic, vinegar, mustard, Worcestershire sauce, salt, and pepper until combined.
- Divide into 4 equal portions and form into ½-inch thick patties. Make a slight impression in the center of each.
- Spray the grill rack or broiler pan with cooking spray.
- Grill or broil the patties until browned and an instant-read thermometer inserted into the center registers 160°F. (5-6 minutes per side.)
- Toast English muffins and drain the onions.
- Assemble the burgers on the English muffins with onion slices, lettuce, and about 1 tablespoon Cherry Ketchup each.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 assembled burger
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
431 |
|
| Total Fat |
10 g |
|
| Sodium |
587 mg |
|
| Total Carbohydrates |
54 g |
|
| Fiber |
7 g |
|
| Protein |
32 g |
|
|
|
