July 4th Bonus Burgers!

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This July 4th weekend, give your family all the delicious fun foods they’re expecting while still ensuring that they get all the nutrition they need. I’ve got a fantastic recipe I’ve named “Bonus Burgers” that’s a guaranteed hit!

This version of the traditional hamburger has been deliciously "sweetened up" with completely hidden pureed blueberries and spinach, plus whole grains. The blueberries add a mild sweetness that everyone loves, plus loads of nutrition your family needs.

Plus, if you’re adding the optional chickpeas, you’ll boost the fiber and vitamin content, so as you sit back and watch everyone devour these burgers, you’ll know that you’ve made this Fourth of July the most delicious and nutritionally fun holiday weekend ever! Click Here for the Free Recipe.

Enjoy in good health,

Missy

BONUS BURGERS

Makes 8 to 10 burgers

1 large egg
1/4 cup Purple Puree (see Make Ahead Recipe #1)
3 tablespoons ketchup
1 teaspoon salt
1/4 cup fresh whole wheat bread crumbs
1 pound lean ground beef
8 to 10 American cheese slices (optional)
8 to 10 hamburger buns or English muffins (preferably whole grain)
Pickle slices and ketchup to garnish
Optional extra boost: 2 teaspoons Chickpea Puree (See Make-Ahead Recipe Below)

In a large bowl, mix egg, Purple Puree, ketchup, salt, and bread crumbs. Then add the ground beef, mixing with hands until well combined. If too sticky, add a few more bread crumbs. 

Using damp hands, shape mixture into 8 to 10 patties that are fairly thin. At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator. If you are not freezing for future use, proceed to next steps.

Spray a large skillet or grill pan with nonstick cooking spray and set over moderately high heat until hot but not smoking. Cook the burgers for 3 minutes on each side then flip and add cheese (optional) to melt over patties for another 3 minutes.

Serve on fresh, soft burger buns or English muffins with ketchup and pickles. 

Make-Ahead Recipe #8: Chickpea Puree 

1 (15-ounce) can chickpeas* (garbanzo beans)
2 to 3 tablespoons water
*If you prefer to use whole beans, soak overnight and cook as directed

Rinse and drain the chickpeas and place them in the bowl of your food processor. Add 1 tablespoon of the water, then pulse on high until you have a smooth puree. If necessary, use a little more water, a tiny bit at a time, until the mixture smoothes out and no pieces or full chickpeas are visible.

This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

 

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