After a long, cold winter, many of us are itching to get outdoors under any circumstances. And by the time the Memorial Day holiday arrives, we’re ready to herald the coming summer by starting up the grill. Our latest recipe has us in the al fresco spirit, with a sensible take on a classic treat.
Making your own hamburgers at home is a wonderful way to control your portion size and nutrients, rather than feasting on an oversized restaurant burger packed with calories and fat. This version includes a savory seasoning blend that adds a dash of zest to the burger’s lean dose of protein. Cracker crumbs bind the flavorful patties together, and the added egg is the secret weapon that helps keep the lower-fat burgers from getting overly dry. These tasty treats promise to add sizzle to a healthy backyard meal.
Simply Grilled Hamburgers
Time: About 20 minutes | Servings: 4-6 patties
1 lb lean hamburger
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon seasoning salt
1/2 teaspoon Worcestershire sauce
1 egg, beaten
8 single saltine crackers, crushed
- Start the gas grill and preheat to high heat, or light the charcoal grill and give the coals time to reach a high temperature.
- In a medium or large mixing bowl, combine all ingredients.
- Divide the mixture into 4-6 balls, and flatten gently into patties.
- Place patties on the hottest part of the grill. Allow to cook for 5-6 minutes, until juices begin to collect on top.
- Flip each patty, then allow to cook for an additional 3-4 minutes, until the centers are cooked through.
- Let burgers cool for about 5 minutes, then enjoy on a bun or roll with the toppings of your choice!
Nutrition Facts (per serving)
Calories: 245; Fat: 13 g; Saturated fat: 5 g; Cholesterol: 120 mg; Sodium: 170 mg; Carbohydrates: 5 g; Sugars: 0.2 g; Dietary fiber: 0.2 g; Protein: 25 g.
- The cooking instructions shown here are general guidelines aimed at medium done-ness. For more well-done burgers, increase the cooking time on each side. It is not recommended to eat ground beef medium-rare or rare, for reasons of food safety. Check carefully to ensure that your burgers are cooked all the way through at the thickest point.
- Here are more detailed grilling instructions and tips for mouth-watering results.
- This recipe can support a variety of experimental seasonings. For Italian zest, try oregano, or for a Tex-Mex twist, a little taco seasoning adds savory spice (and, again, more sodium). If your diet restricts sodium, reduce the onion salt and seasoning salt and substitute something else, like onion powder or a bit more garlic powder.
- When dressing up your burger, remember that every addition will affect the nutrition content. A hamburger bun adds carbohydrates, cheese adds fat, condiments (pickles, ketchup, and mustard) add sodium, and all will add calories.
- For classic cheeseburger flavor, American and cheddar cheeses are terrific standbys. You might also try experimenting with different flavors, like a mild provolone or a tangy Swiss.
- Since you’ve already gone to the trouble of firing up the grill, grilled corn on the cob could be an almost effortless side dish. For grilling, peel back the corn husk (but leave it attached!) and remove the silk. Place 1 tablespoon butter on the corn, add salt and pepper, and then close the husk and wrap tightly in aluminum foil. Place directly on the grill and cook for about 30 minutes, turning occasionally, until the corn is tender.
- Round out your healthy meal with vegetables (perhaps a green salad or light coleslaw) and fresh fruit as side dishes.