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.
Prep Time:
15 mins
Total Time:
25 mins
Servings:
Makes 6 servings.
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)
Directions
1.
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.
2.
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.
3.
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.
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
Calories 170, Total Fat 9 g, Cholesterol 101 mg, Sodium 237 mg, Carbohydrate 3 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Meatballs with Peas
Eugenia Bone serves her meatballs with rice instead of pasta to soak up the fantastic marinara sauce.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
