SKINNY BURGERS WITH DILL SAUCE
70% less total fat • 48% fewer calories than the original recipe. Think outside of the pickle! Dill in the form of a creamy, mustardy sauce provides a refreshing change of pace in this bunless, under-250-calorie burger.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 32m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat broiler. In a large bowl, combine the chopped onion, the parsley, garlic, and salt. Add beef; mix well. Shape into four 3/4-inch-thick patties.
- Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 14 minutes or until done (160°F),* turning once halfway through broiling.
- (To grill, place burgers on the rack of a charcoal grill directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until done [160°F],* turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place burgers on grill rack over heat. Cover and grill as above.)
- Meanwhile, for sauce: In a small bowl, combine yogurt, mustard, dill, and balsamic vinegar. Stir in chopped cucumber. Spoon sauce over burgers. If desired, serve with cucumber slices, tomato slices, red onion slices, and/or spinach leaves.
- *Note: The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 burger plus 2 tablespoons sauce, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g
DILL SAUCE FOR HAMBURGERS
Yummy sauce to add to a plain hamburger and dress up the flavor. My whole family loves it!
Provided by FOXMOORQHS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 1.9 g, Cholesterol 13.9 mg, Fat 29.2 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 4.4 g, Sodium 219.7 mg, Sugar 0.5 g
BURGERS WITH SPICY DILL SALSA
When I make burgers or hot dogs for boating or barbecues, I do a topping that tastes like relish meets salsa. Pile it on any griller you like. -Valonda Seward, Coarsegold, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 cups salsa).
Number Of Ingredients 12
Steps:
- For salsa, in a bowl, mix the first seven ingredients. In another bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into twelve 1/2-in.-thick patties., In two batches, grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve with salsa.
Nutrition Facts : Calories 371 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 926mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
SECRET BURGER SAUCE
Don't you just love the sauce on your burger you just got from the restaurant or even the fast food joint? Well, we do! Put this on your burgers instead of the regular mayo and ketchup. We love to dip our french fries in this too.
Provided by Soifua
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your hamburger!
Nutrition Facts : Calories 72.7 calories, Carbohydrate 2 g, Cholesterol 3.5 mg, Fat 7.3 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.1 g, Sodium 184.3 mg, Sugar 1.4 g
SALMON BURGERS WITH YOGURT-DILL SAUCE
Lemon, horseradish, and scallions brighten these healthful salmon burgers. Broiling them creates a delicious golden-brown crust without extra fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat broiler, with rack set 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.
- Form salmon mixture into four 3 1/2-by-1-inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.
- Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.
Nutrition Facts : Calories 332 g, Fat 11 g, Fiber 4 g, Protein 30 g, SaturatedFat 2 g
SECRET BURGER SAUCE
Make and share this Secret Burger Sauce recipe from Food.com.
Provided by AZPARZYCH
Categories Low Protein
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl.
- Serve on burgers or sandwiches.
DILL SAUCE
Provided by Bryan Miller
Categories condiments, dips and spreads
Time 5m
Yield Two cups
Number Of Ingredients 8
Steps:
- Combine all the ingredients and mix well. Refrigerate until ready to use.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 41 grams, Carbohydrate 3 grams, Fat 56 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 13 grams, Sodium 362 milligrams, Sugar 2 grams
FRESH DILL SAUCE
Steps:
- Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.
MC DONALD'S HAMBURGERS AND BIG MAC SAUCE
This is as close as I think you could ever get to the real thing. I found it in a posting on a newsgroup about a year ago, a former Mc D's employee I think.
Provided by Michelle
Categories Meat
Time 30m
Yield 10 Burgers
Number Of Ingredients 20
Steps:
- ----------Burger Seasoning-----------.
- Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow.
- Makes about 3 ounces.
- Use on ALL McDonald's hamburgers.
- (Unless you're allergic to MSG, then just use salt and pepper.).
- ---------The Beef Patties:-------------.
- Divide 1 lb of beef into 10 equal sized balls.
- Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
- Do this on waxed paper.
- Now freeze the patties for at least an hour. (This keeps them from falling apart when you grill'em) Obviously you'll do this in advance of "burger time".
- It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
- ----------For PERFECT McDonald's® Hamburger Patties------------.
- Forming your regular hamburger patties.
- Cut waxed paper into twelve sheets, about 6"x6" square.
- Divide the ground chuck into six equal pieces, and form each into a ball.
- Press the meatballs into a 1/4" thick circular patty. It will be about 6" in diameter. Make sure the thickness is uniform. It doesn't have to be perfectly round.
- Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat.
- Scrape away the beef that's on the outside of the rim, and retain.
- Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge)
- Place the now finished meat patty on a flat surface that will fit in the freezer. (Like a cutting board or a cookie sheet, and you'll need at least two) Repeat the procedure with all of the beef.
- Eventually the beef from around the edges will pile up enough to form additional patties as well.
- You should come out with ten perfectly round, perfectly thick regular patties. (You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.)
- Place the formed beef patties in the freezer and freeze at least an hour.
- DO NOT STACK THEM!
- Put them in as if they were cookies being placed in an oven. Why? Because they'll stick together if you stack them.
- After an hour, take them out, and NOW you can STACK them.
- Put them in a zip-lock type freezer bag, and keep frozen until needed.
- You can do more than one pound (ten burgers, five Big Macs® worth) at a time.
- In fact, do as many as you want, provided you have room in your freezer for the initial freezing.
- NOTE:Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don't.
- ----------The Onions-----------.
- Put the dried onions in a container, like Tupperware, and add water.
- Water should be a few inches over the top of the onions (better to have too much water than not enough).
- Cover, and refrigerate about 1/2 hour.
- Drain the liquid, and you have McDonald's little baby onions.
- Cover again and refrigerate until "burger time".
- --------The Pickles----------.
- McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (Original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-Tel"dial-a-slice" home vegetable slicer.
- ALSO Classic "original" dills have that tart flavor.
- Make sure they're not "kosher" dills.
- Wal-Mart® carries Classic ORIGINAL dills, and you have to slice those too (****Note,these pickles are pretty small, so slice at an angle, you'll get bigger dill chips).
- USE THESE PICKLES ON ALL McDonalds® HAMBURGERS!
- -----------The Buns-------------.
- Use the small, plain cheapo store brand hamburger buns.
- When it's "burger time", you'll be toasting the buns.
- Those instructions are coming up.
- ----------Special Sauce-------------.
- Mix everything very well in a small container.
- There better be no streaks!
- Microwave 25 seconds, and stir well again.
- Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to"meld").
- Makes nearly 1 cup, enough for about 8 Big Macs.
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