Burgers with Mustard Sauce

Serving burgers without buns and replacing traditional condiments with a refreshing cucumber and yogurt sauce makes this a low-calorie recipe.

Burgers with Mustard Sauce
15 mins
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    • 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
    Mustard Sauce:
    • 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.
    Place 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.
    Mustard 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.

    Make Ahead Tip

    • 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.

    nutrition information

    Per Serving: cal. (kcal) 170, Fat, total (g) 9, chol. (mg) 101, carb. (g) 3, pro. (g) 17, sodium (mg) 237, Percent Daily Values are based on a 2,000 calorie diet
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