Cherry Burgers
Mixing dried cherries into ground beef reduces fat and increases antioxidants. Serve the burgers with your favorite garnishes.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4 servings
Ingredients
-
1/2 small sweet onion, such as Vidalia or Walla Walla, cut into thin rounds
-
12 ounces lean ground beef
-
1/2 cup dried cherries, finely chopped
-
1/2 cup coarse dry whole-wheat breadcrumbs, (see Note)
-
1 clove garlic, minced
-
1 tablespoon balsamic vinegar
-
2 teaspoons Dijon mustard
-
1 teaspoon Worcestershire sauce
-
1/4 teaspoon salt
-
1/4 teaspoon freshly ground pepper
-
4 whole-wheat English muffins, split
-
4 lettuce leaves
-
1/4 cup Cherry Ketchup
Cherry Ketchup
-
1 10-ounce package (2 cups) frozen pitted cherries, (not in syrup)
-
1/2 cup dried cherries
-
1/2 cup cider vinegar
-
1/3 cup water
-
2 cloves garlic, crushed
-
1 tablespoon sugar
-
1/4 teaspoon ground ginger
-
1/8 teaspoon ground allspice
-
1/8 teaspoon ground cardamom
-
1/8 teaspoon ground cinnamon
-
1/8 teaspoon cayenne pepper
Directions
1
Place onion in a medium bowl, cover with ice water and let soak while you prepare burgers.
2
Preheat grill to medium (see Broiler Variation).
3
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 1/2-inch-thick patties. Make a slight impression in the center of each. (This is so the patties cook evenly and don't puff up.)
4
Oil the grill rack (see Tip). Grill the patties until browned and an instant-read thermometer inserted into the center registers 160 degrees F, 5 to 6 minutes per side.
5
Toast English muffins. Drain the onions. Assemble the burgers on the English muffins with onion slices, lettuce and about 1 tablespoon Cherry Ketchup each. Broiler variation: Coat a broiler pan with cooking spray. Broil patties 3 to 4 inches from the heat source until an instant-read thermometer inserted into the center registers 160 degrees F, 4 to 5 minutes per side.
Tips:
Note: We like Ian's brand labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250 degrees F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs.
Tip: To oil a grill rack: Oil a folded paper towel and use tongs to rub it over the rack. (Do not use cooking spray on a hot grill.
Cherry Ketchup
Combine pitted cherries, dried cherries, vinegar, water, garlic, sugar, ginger, allspice, cardamom, cinnamon and cayenne in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the fruit is tender, 15 to 20 minutes. Let cool slightly. Transfer to a blender. Cover the lid with a kitchen towel. Holding lid securely in place, blend until smooth. (Use caution when blending hot liquids.) Transfer the ketchup to a small bowl.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 weeks.
Nutrition Facts
Calories 431, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Sodium 587 mg, Carbohydrate 54 g, Fiber 7 g, Protein 32 g, Potassium 175 mg. Daily Values: Vitamin A 15%, Calcium 19%, Iron 15%. Exchanges: Starch 2,Fruit 1,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Rustic Italian Bread (Bread Machine)
For an interesting shape, place dough ball in a well-floured woven basket or wooden bowl. Let rise, then invert onto prepared baking sheet and bake as directed.
See RecipeMore Great Recipe Ideas from EatingWell
- Grab-and-Go Whole Grain Breakfasts
- Quick Light Lunches
- 20-Minute Dinner Recipes
- Slimming Soups & Salads
- Bite-Size Desserts
Add Your Review
Your Rating: