Sirloin Burgers with Grilled Scallions

Ingredients:

• 1 1/4 lb. well trimmed sirloin, cut into chunks
• 2 tbsp. gluten-free Worcestershire sauce
• 16 scallions
• 2 tsp. extra-virgin olive oil
• 1 small yellow bell pepper, diced
• 1/4 cup chopped grape or cherry tomatoes
• olive oil cooking spray
• salt
• freshly ground pepper

Makes 4 Servings

1. Place the beef in a food processor and pulse-chop until it is the texture of course hamburger meat. Add the Worcestershire sauce and pulse-chop again to combine. Transfer to a medium bowl.
2. Trim off the scallion roots. Cut off enough of the dark green scallion tops so that 6 inches of the rest remains. Mince the dark scallion greens to get 1/3 cup and add to the beef. Place the whole scallion pieces in a bowl, toss with the oil, and set aside.
3. Add the bell peppers and tomatoes to the beef. Gently but thoroughly combine. Form the mixture into 4 patties about 1 inch thick.
4. Preheat a grill pan or cast-iron skillet over medium-high heat. If your pan is big enough, cook the burgers and scallions together, if not, cook the scallions first and set aside. Place the scallions on or in the pan and cook, turning, until nicely browned and softened, 8-10 minutes. Spray the burgers on one side with a little olive oil and sprinkle with a pinch of salt. Place the burgers on or in the pan, oiled-side down, and cook for 4-5 minutes per side for medium-rare.
5. Place a burger on each of 4 plates and serve each with 4 grilled scallions on the side.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach Diet have done it again with their gourmet burgers. You will not miss  the bun when you eat these gourmet burgers they're that delicious. The bell peppers, tomatoes and scallions make this burger colorful and delicious you'll forget it's good for you. I highly recommend serving this burger on top of a beefsteak tomato, a bed of spinach or a Zucchini Ceviche and your meal will be deliciously elegant.