Southwestern Green Chile Cheeseburgers

Ingredients:

• 1 lb. lean ground beef
• 1/4 cup fat-free salsa verde
• 1 1/2 tsp. chili powder
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 4 (1/2 oz.) slices reduced-fat Swiss cheese
• 4 small Romaine lettuce leaves 
• 4 light whole wheat buns, split and toasted
• 8 thin tomato slices
• 8 thin slices sweet onion

Makes 4 Servings (1 garnished burger per serving)

1. Mix together beef, salsa, garlic,chili powder, and salt in a large bowl just until well combined. With damped hands, shape mixture into 4 (1/2-inch thick) patties.
2. Spray grill rack or pan with nonstick spray and set over medium  heat. Put patties on grill and grill until browned. Turn burgers; top with Swiss cheese and grill until cheese is melted and instant-read thermometer inserted into side of burger registers 160 F, about 5 minutes longer. 
3. Place lettuce and burgers on bottoms of English muffins. Top each with 2 tomato slices, 2 onion slices, and tops of muffins.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are a take on gourmet burgers and they are delicious. The salsa verde in this burger is both spicy and flavorful and give the burger and extra kick of heat. If you want an authentic Southwestern flare, use Mexican or cheddar cheese in place of the Swiss cheese to add a more sharp flavor to the burgers. I also highly recommend grilling the onions alongside the burgers because grilled onions taste delicious on burgers. Don't forget to add freshly ground pepper to the burgers for a nice peppered crust. 

Western Burgers with Grilled Fennel and Spiced-Up Ketchup

Ingredients:

• 1/2 cup no-salt-added ketchup
• 4 tsp. red wine vinegar
• 1 large garlic clove, minced
• 1/8-1/4 tsp. red pepper flakes
• 2 tbsp. chopped fresh basil
• 1 tbsp. Worcestershire sauce
• 1 egg
• 2 tbsp. dried bread crumbs
• 1 lb. ground grass-fed bison
• salt
• freshly ground black pepper
• 1 fennel bulb, thinly sliced
• 3 tbsp. grated Parmesan cheese
• 4 light whole wheat hamburgers buns, split
• 8 small romaine lettuce leaves

Makes 4 Servings (1 burger per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Meanwhile, to make spiced-up ketchup, combine ketchup, vinegar, garlic, and pepper flakes in a small saucepan; bring to boil. Reduce heat to simmer until thickened, about 5 minutes. Stir in basil.
3. Combine Worcestershire sauce, egg, bread crumbs, bison, salt and pepper into 4 (1/2-inch thick) patties.
4. Place fennel on grill rack and grill, turning occasionally, until lightly charred and tender, about 8 minutes. Transfer to plate. Place patties on grill rack and grill 4 minutes. Turn and sprinkle evenly with Parmesan. Grill burgers until instant-read thermometer inserted into side of burger registers 160 F, about 4 minutes longer. Transfer burgers to plate. Place buns, cut side down, on grill rack and grill lightly until lightly toasted, about 1 minute.
5. Place bottoms of buns on 4 plates. Top each with one-fourth of fennel, 1 burger, one-fourth of ketchup, and 2 lettuce leaves. Cover with tops of buns.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are what I call gourmet American burgers. These burgers are flavorful, juicy and delicious. I added dried bread crumbs and an egg to make the burgers moist and to hold them together so the point value could be effected. I also added the Worcestershire sauce to make the burgers more flavorful. The Parmesan cheese adds a nice taste of saltiness to the burgers. Serve these burgers at your next gathering and they will be gone.

Vietnamese Bahn Mi Chicken Burgers

Ingredients:

• 1 lb. ground skinless chicken breast
• 2 large shallots, finely chopped
• 1 3/4 tsp. Sriracha sauce
• 3/4 tsp. kosher salt
• 1/3 cup fat-free mayonnaise
• 4 light whole wheat hamburger rolls, split
• 1/4 cup very thin matchstick strips or shredded carrot
• 1/4 cup lightly packed fresh cilantro leaves

Makes 4 Servings (1 garnished burger per serving)

1. Mix together chicken, shallots, 1 teaspoon of Sriracha, and the salt in a medium bowl until combined well. With damp hands, shape mixture into 4 (1/2-inch thick) patties.
2. Spray a grill pan with nonstick spray and set over medium heat. Place patties in pan and grill until instant-read thermometer inserted into side of burger registers 165 F, about 5 minutes per side.
3. Meanwhile, stir together mayonnaise and remaining 3/4 teaspoon Sriracha in a cup. Spread bottoms of buns with Sriracha mayonnaise. Place burgers in buns and top evenly with carrots and cilantro.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you love gourmet burgers, you will love these. Bahn Mi is one of the signature dishes of Vietnam and typically consists of one or more meats, accompanying vegetables, and condiments. This version of the Bahn Mi is made of ground chicken, vegetables, a spicy mayonnaise and vegetable toppings. I highly recommend adding minced garlic and some panko bread crumbs to make the burgers more flavorful and to hold them together. Other vegetables you can add include sliced English cucumbers, matchstick-cut daikon radishes and/ or sweet onions to make your burgers more filling and flavorful.

Best Grilled Burgers

Ingredients:

• 1 lb. lean ground beef
• 1/2 cup finely chopped scallions
• 1/4 cup fat-free egg substitute
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 whole wheat hamburger buns, split & toasted
• 4 slices sweet onion
• 4 thick tomato slices
• 4 romaine lettuce leaves
• 1/4 cup ketchup

Makes 4 Servings

1. Spray the grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Meanwhile, mix together beef, scallions, egg substitute, Worcestershire sauce, dry mustard, salt and pepper in a large bowl just until well combined. With damp hands, shape mixture into 4 (1/2-inch-thick) patties.
3. Place patties on grill rack and grill until instant-read thermometer inserted into side of burger registers 160 F for well done, about 5 minutes per side.
4. Place burgers on bottom of buns and top each with 1 onion slice, 1 tomato slice and 1 lettuce leaf. Cover tops of buns and serve with ketchup.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you're ever craving a juicy hamburger, you have to cook and eat these. The burgers are better than what you would get at your local fast food joint or at a restaurant. Grilled burgers are the best because they are so flavorful and juicy they melt right in your mouth when you eat them. You can use any kind of lettuce in this burger if you don't have romaine lettuce. If you don't have ketchup, use tomato paste mixed in the burgers to make them more flavorful. I also highly recommend using minced garlic in these burgers because garlic always makes everything taste better.

Inside-Out Cheeseburgers

Ingredients:

• 1 1/2 lbs. lean ground turkey
• 1/2 cup flaxmeal ( 2 oz.)
• 1/2 small red bell pepper, finely diced
• 2 scallions, thinly sliced
• 3 garlic cloves, minced
• 6 tbsp. reduced-fat goat cheese
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 4 very thin whole-wheat sandwich rolls (1.5 oz.) split, or 8 slices multigrain bread (optional)
• 1 tbsp. balsamic vinegar
• 4 thick slices tomato
• romaine lettuce

Makes 4 Servings

1. In a large bowl, combine the turkey, flaxmeal, bell pepper, scallions, garlic, 2 tablespoons of the goat cheese, 1/2 teaspoon salt and ground pepper. using your hands, blend well and form into 4 balls. Poke a hole in the center of each ball and stuff each with 1 tablespoon of the remaining goat cheese. Pinch the turkey mixture to seal in the cheese and gently form into 4 patties. Make them as flat as you can (to speed the cooking), taking care not to squeeze the cheese out.
2. In a large skillet, heat the oil over medium-high heat. Sprinkle the pan with the remaining 1/4 teaspoon salt. Reduce the heat  to medium, add the patties, and cook until browned on 1 side, about 3 minutes. Turn the patties over and cook for 2 minutes longer. Add 1/4 cup water to the pan, reduce the heat to a high simmer, and cover. Cook for 8-10 minutes, until the burgers are cooked all the way through.
3. Meanwhile, lightly toast the sandwich rolls, if using.
4. To serve, brush 1 side of each of 4 roll halves with balsamic vinegar. Top with a burger, a tomato slice, lettuce (if using), and the other roll half.

WW POINTS VALUE: 7 pts. without the bun, 9 pts. with the bun

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Once again, the folks at South Beach have created a delicious cheeseburger. What makes this cheeseburger stand out is the flaxseed. Flaxseed is a power plant and power food that is rich in Omega-3 fatty acids and fiber. If you're unable to get your hands on flaxseed, use whole wheat bread crumbs instead. It won't be as healthy but it will taste just as good. I really love the scallions, peppers and goat cheese in the burgers because they added flavor. Plus, I forgot how many vegetables were in this dish. I added garlic to the cheeseburger because garlic always makes everything taste better. Also, don't forget to season your burger with salt and ground black pepper to taste. If you want a flavorful balsamic vinegar on  this burger, I highly recommend visiting www.TheImperialOlive.com for a selection of balsamic vinegars.



Provence Goat Cheese Burgers

Ingredients:

• 1 lb. ground sirloin
• 1 large egg yolk
• 2 tbsp. minced onion
• 3 garlic cloves, minced
• 2 tsp. Worcestershire sauce
• 2 tbsp. tomato paste
• 1 tbsp. Dijon mustard
• 2 tsp. herbes de Provence
• 4 oz. reduced-fat goat cheese, crumbled (2/3 cup)
• salt
• freshly ground black pepper
• 4 whole-wheat or whole-grain hamburger buns, lightly toasted

Makes 4 Servings

 

WW POINTS VALUE: 5pts without bun 8 pts. with bun

1. In a large bowl, combine ground sirloin, egg yolk, onion, garlic, Worcestershire sauce, tomato paste, mustard, herbes de Provence, and goat cheese. Season beef mixture with salt and pepper at your own leisure. Form mixture into 4 patties, about 1/2-inch to 3/4-inch thick.
2. Lightly coat a large skillet or grill with olive oil flavored cooking spray and heat over medium-high heat. Add burger patties and cook until cooked through, about 5 minutes on each side, or until a thermometer inserted into the thickest part registers to 160 F.
3. Serve burgers on buns, if using, or on bed of romaine lettuce, arugula or spinach and top with aioli, grilled onions, sliced tomatoes or sun-dried tomato pesto.

Note: This is a recipe I created this past weekend when I was cleaning out the refrigerator and had a craving for a gourmet cheeseburger. Sometimes when you're craving beef but you don't want to cook steak and vegetables a cheeseburger will do just fine. I was craving a gourmet cheeseburger and so I was looking through my refrigerator to see what I had to eat. Thank goodness I had all the items I needed to make a gourmet cheeseburger. I have never been to France but I can only imagine this is what Provence tastes like: creamy and heavenly delicious. The crumbled goat cheese gave the burger a nice tangy taste and the tomato paste gave it an extra kick of flavor. If you have to use bread crumbs in this burger to hold everything together, I highly recommend it. As for the toppings, I highly recommend a bed of romaine lettuce, arugula or spinach, sliced grilled onions, sautéed mushrooms, tomato, aioli (garlic mayonnaise) and/or sun-dried tomato pesto for an authentic Mediterranean flare. As for the olive oil, I highly recommend Herbes de Provence Infused Olive Oil from the Imperial Olive. Fore more information, visit www.TheImperialOlive.com.
 

Cool Cod Sandwiches with Homemade Tartar Sauce

Ingredients:

Sauce:

• 2 tbsp. mayonnaise
• 2 tbsp. chopped cornichons
• 2 tsp. capers, rinsed, drained, and chopped
• 1 tbsp. fresh lemon juice

Sandwich:

• 4 (6 oz.) cod filets, about 1 inch thick
• 1/8 tsp. salt
• 1 tbsp. extra-virgin olive oil
• 2 romaine lettuce leaves, torn in half
• 4 whole-grain sandwich buns, lightly toasted (optional)

Makes 4 Servings

1. For the sauce: In a small bowl, combine mayonnaise, cornichons, capers, and lemon juice.
2. For the sandwich: Sprinkle cod with salt. In a large skillet, heat oil over medium-high heat. Add cod and cook until golden on the outside and opaque on the inside, 4-5 minutes per side. Place lettuce and cod on buns, if using, dollop each with 1 tablespoon tartar sauce, and serve.

WW POINTS VALUE: 8 pts with bun 5 pts. without the bun

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This sandwich is a yummy way to enjoy the warm weather in your area. This version of tartar sauce is good for you because you know what's in it. The tartar sauce is so good you'll make it again and again. If you're on Phase 1, skip the bun and substitute sautéed green beans in place of the lettuce and your meal will be just as delicious. When you're on Phase 2, you can use a whole wheat bun or serve cole slaw or oven baked fries as a side dish and you'll be fully satisfied. I highly recommend using Lemon Infused Olive Oil from the Imperial Olive to give your cod a more lemony taste. for more information, visit www.The ImperialOlive.com. 

Grilled Mushroom Turkey Burgers

Ingredients:

• 2 tbsp. dried porcini or shiitake mushrooms
• 1 cup boiling water
• 12 oz. ground turkey breast
• 1/2 cup salsa
• 1/2 cup chopped onion
• 2 tbsp. chopped fresh parsley
• 6 garlic cloves, minced
• 2 tsp. fresh sage
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 4 whole wheat buns, split & toasted
• lettuce
• tomato
• sliced avocado
• sliced red onion
• salsa

Make 4 Servings

1.  Rinse dried mushrooms well. Place mushrooms in a small bowl; add boiling water. Let stand about 20 minutes or until soft. Drain the mushrooms well; finely chop mushrooms.
2. In a medium bowl, combine the mushrooms, 1/2 cup salsa, onions, garlic, parsley, sage, salt and pepper. Shape mixture into four 3/4-inch-thick patties.
3. For a charcoal grill, place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 14-18 minutes or until no longer pink (165 F), turning once halfway through the grilling. For a gas grill, preheat the grill. Reduce heat to medium. Place burger on the greased grill rack over heat. Cover and grill as above.
4. If desired, serve burgers on whole wheat buns with lettuce, additional salsa, sliced red onion, sliced avocado and/or sliced tomato.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The folks at the Sonoma Diet have done it again this time with a big, juicy burger. You can make these juicy burger all year round wherever you are. The reason these burgers are so big is because all the good carbs and protein are combined together and seasoned well. Plus, they don't all fall out of the burger when your eating. Turkey burgers are just as delicious as regular beef burgers. you can even use ground chicken in this recipe and your burger will be just as delicious. Whenever you're cooking burgers, ALWAYS season the protein with salt, pepper and the herbs of your choice because they will bring out the flavors of the burger. Also, if your burger is not sticking together, add a handful of bread crumbs because the bread crumbs will hold the moist ingredients together. This colorful burger is packed with flavor and nutrients it will leave you full and satisfied.

 

Feta-Stuffed Greek Lamb Burgers

Ingredients:

• 1 lb. lean ground lamb
• 2 garlic cloves, minced
• 1/2 tsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. dried dill
• 1/2 cup onion, finely chopped
• 1 egg
• 1/4 cup dried whole-wheat bread crumbs (optional)
• salt
• freshly ground black pepper
• 1/2 cup reduced-fat feta cheese, crumbled
• olive oil cooking spray
• 3/4 cup spinach leaves
• 1 tomato, sliced into 4
• 4 whole-wheat buns, lightly toasted

Makes 4 Servings (1 burger per serving)

1.  In a large mixing bowl, mix together lamb, cheese, onions, garlic, parsley, oregano, dill, egg, bread crumbs, salt, pepper and feta cheese until thoroughly combined. Shape lamb mixture into 4 patties; place on a plate and refrigerate until ready to cook.
2. Coat a nonstick ridged grill pan with cooking spray. Heat a grill or a grill pan over medium-high heat. Add burgers and cook,without moving, for 4 to 5 minutes. Flip burgers; cook on other side until cooked through, about 4 to 5 minutes more.
3. To assemble burgers, place burgers on buns, top with spinach, tomato, cucumber and top with condiments of your choice.

WW POINTS VALUE: 9 pts. with bun, 7 without bun

 

This recipe was inspired from www.weightwatchers.com. I know this burger looks like a labor of work but it is worth the time and effort and the end result is to die for. The Weight Watchers website has recipes for 2 burgers: Greek-Style Cheeseburger and a Feta-Stuffed Lamb Burger. I read both recipes and thought, why not a feta-stuffed Greek lamb burger? It's my own creative twist on what a sophisticated cheeseburger should taste like. I've been cooking burgers for a couple of years now so I was ready for a challenge. I went semi-South Beach style on this burger by mixing the onions, feta, cheese, garlic, herbs and egg in the meat so everything holds together and it's packed with flavor. If you're on South Beach, save the bread crumbs for Phase 2. The bread crumbs hold the burger together. What gives this lamb burger the authentic Greek taste are the parsley, oregano, dill and feta cheese. If you really want to go Greek on this cheeseburger, I highly recommend adding spinach leaves, a tomato slice, cucumber slices, Dijon mustard, mint pesto, sun-dried tomato pesto, aioli, or tzatziki sauce to bring out the Greek flavors. DO NOT add ketchup to this burger! Adding ketchup is insulting to the country of Greece. You can also use ground sirloin, chicken or turkey in place of the lamb but it could affect the points value to the burger. This burger will quickly fill you up and leave you so satisfied you will not miss the French fries. I highly recommend serving this burger at your next gathering. One bite of this juicy treat and you'll never eat at a fast food joint again. Iron Chefs Michael Symon and Bobby Flay will be very impressed with this Greek-inspired cheeseburger it's that good.

 

Cheeseburgers with Grilled Onions

Ingredients:

• 1 lb. lean ground beef
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup low-fat shredded cheddar cheese, sharp-variety
• 1/2 small uncooked red onion, cut into 4 thin slices
• 1/2 tsp extra-virgin olive oil
• 1/4 tsp dried oregano
• 4 whole-wheat hamburger rolls, split
• 1 small tomato, cut into 8 thin slices                                                       

Makes 4 Servings

1. Preheat grill to medium-hot heat.
2. In a medium bowl, gently combine beef, garlic, salt and pepper; form into four 1/2-inch-thick patties. Place on grill and cook 4 to 5 minutes on one side; flip and continue cooking until desired degree of doneness, about 3 to 4 minutes more. Sprinkle each burger with 1 tablespoon of cheese; cook until cheese melts, about 1 minute.
3. Meanwhile, brush both sides of onion with oil. Grill until bottom is lightly browned, about 3 to 4 minutes. Flip onion and sprinkle with oregano; grill for 2 to 3 minutes more.
4. Lightly toast open-faced buns on grill. Place burgers on buns and top each with onion and tomato slices.

WW POINTS VALUE: 7 pts. (1 cheeseburger per serving)

 

Note: This recipe appears on www.weightwatchers.com. Who does not love a juicy cheeseburger once in a while? This cheeseburger is both simple and easy and everyone will love it. I made this cheeseburger this past weekend and it totally hit the spot. If you want to add more flavor to these cheeseburgers, I do highly recommend adding Worcestershire sauce, tomato paste and a pinch of bread crumbs because the Worcestershire sauce and tomato paste add boldness to the cheeseburgers and the breadcrumbs hold the burger together. I also recommend putting the shredded cheese in the burger to give the burger more moisture. Grilling/toasting the buns is another way to enjoy the cheeseburger because it makes the burger even more special. Don't forget to have lettuce or any other leafy green and condiment available in case you want to add more flavor. Homemade gourmet burgers are so easy and more delicious to make at home you'll never go out to a fast food joint for a burger ever again.



Pulled Turkey Sandwiches

Ingredients:

• 1 (14 oz.) can lower-sodium chicken broth
• 1 (8 oz.) can no-salt-added tomato sauce
• 2 tbsp apple cider vinegar
• 2 tbsp sugar-free pancake syrup
• 3 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 2 tsp mustard powder
• 1 tsp red pepper flakes
• 1 1/2 lbs. boneless, skinless turkey breast, cut into 4 or 5 pieces
• 4 whole-wheat or whole-grain hamburger buns (optional)

Makes 4 Servings

1. In a medium saucepan, combine the chicken broth, tomato sauce, vinegar, syrup, garlic, Worcestershire sauce, mustard powder and pepper flakes; bring to a boil over medium-high heat. Reduce the heat to low and add turkey; cover and simmer for 30 minutes.
2. Using a slotted spoon, transfer turkey to a large bowl to cool for about 10 minutes. Continue cooking sauce, uncovered, untilreduced by half, 10 -15 minutes (you should have at least 1 cup). Remove from the heat and transfer 1/2 cup of the sauce to a small bowl, leaving remaining sauce in the pan.
3. Using 2 forks, shred (pull) turkey. Return pulled turkey to the saucepan and stir to coat evenly with remaining sauce. Cook over low heat just to warm through, about 3 minutes. Divide turkey meat among buns, if using, and drizzle evenly with reserved sauce. Serve warm.

WW POINTS VALUE: 7 pts with bun, 5 pts without bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you are ever having a barbeque, this is the dish to serve. I love  a good barbeque once in a while and this pulled barbeque was absolutely delicious. Pulled meats are very popular in the American South during the summer. Pulled meats are cooked slowly until they are juicy and tender enough to be easily pulled apart or sliced. This sauce was such a nice treat because it was so sweet and tangy and it melted right in your mouth. You can use this sauce with chicken, beef or pork and your meal will still be delicious. You won't miss the buns the pulled meat is that good. I highly recommend serving Savory Cheddar Cheese Biscuits and Citrusy Hot Pepper Slaw for  a yummy barbecue.

Mediterranean Chicken Burgers

Ingredients:

• 1 (13 1/2 oz.) can quartered artichoke hearts in water, drained
• 1/4 cup sun-dried tomatoes in oil (about 6), cut into thin strips
• 1 lb. ground chicken breast
• 1 large egg yolk
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 garlic clove, minced
• 2 tbsp chopped fresh basil,plus 12 whole basil leaves
• 4 whole-wheat or whole-grain hamburger buns, lightly toasted

Makes 4 Servings

1. In a small bowl, combine the artichoke hearts and sun-dried tomatoes.
2. In a large bowl, stir together chicken, egg yolk, mustard, Worcestershire sauce, garlic and chopped basil. Form mixture into 4 patties, about 1/2-inch thick.
3. Lightly coat a large nonstick skillet with cooking spray nd heat over medium-high heat. Add burgers and cook until cooked through, about 5 minutes per side.
4. Place basil leaves on the buns, if using, and top with the burgers. top each burger with artichoke mixture and serve.

WW POINTS VALUE: 7 pts with the bun or 4 pts without the bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's the summertime, the heatwave has passed and I was in the mood for grilling. I have always wanted to try this recipe because I loved Mediterranean flavors and I love burgers. Once again, Dr. Agatson and the South Beach Co. have done it again with their gourmet burgers. There is nothing like a gourmet burger. I have never had artichokes before and I have to say they are nice mixed in with the sun-dried tomatoes with a little basil and garlic. I also recommend serving lettuce (chiffonaded) sliced tomato and a side of condiments such as ketchup, mustard, mayonnaise and even homemade pesto sauce with this burger for full flavor. Eat your hearts out, Chefs Emril Lagasse, Mario Batali, Michael Symon and David 'Big Papi' Ortiz!

Katie's Ultimate Greek Salmon Burgers

Ingredients:

• 1 lb. salmon fillet, skin removed, fish cut into1-inch chunks
• 2 tsp + 1/4 cup reduced-fat sour cream
• 1 1/2 tsp Dijon Mustard
• 1 tsp oregano
• 1/2 tsp ground thyme
• 4 oz. reduced-fat feta cheese (2/3 cup)
• 1/4 tsp salt
• freshly ground pepper
• 4 cups cooked spinach
• 2 tsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 tbsp minced onion
• 1/4 tbsp finely chopped sun-dried tomatoes
• 4 whole-wheat pitas

Makes 4 Servings

1. In a food processor, combine the salmon, 2 teaspoons of the sour cream, Dijon Mustard, oregano, thyme, feta cheese, garlic,1/8 tsp salt and 1/8 tsp of pepper; pulse until mixture comes together, 15-20 seconds. Form mixture into 4 patties, about 3/4 inch thick.
2. Lightly coat a grill pan or grill with cooking spray and heat to medium-high. Cook the spinach in a pan with the remaining salt and pepper until wilted about 2-3 minutes. Remove spinach from the pan and set aside. Grill the patties until cooked through, 4-5 minutes per side.
3. While the patties are cooking, in a small bowl, whisk together the remaining 1/4 cup sour cream, pepper, sun-dried tomatoes and onion.
4. Divide the spinach evenly among the pitas and place a burger alongside. Top each burger with a dollop of sun-dried tomato sour cream mixture.

WW POINTS VALUE: 8pts. Per burger

Note: This recipe was originally a recipe called South-of-the-Border Salmon Burger in the South Beach Diet Taste of Summer Cookbook. The original recipe called for lettuce, avocado, chili powder, cumin, lime and cilantro for a Tex-Mex flavor. They recommended oregano, thyme, minced onion and garlic for a Greek variation. I added sun-dried tomatoes and spinach for more of a Greek flavor and a healthier bite. I really enjoyed this recipe and I would eat this again. I would also highly recommend this dish to be on the Menu at Legal Seafood's or even at Fenway Park.

North African-Style Burgers

Ingredients:

• 1 lb. lean ground beef
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/4 tsp black pepper
• 4 whole-wheat hamburger buns, split
• 4 tomato slices
• 4 sweet onion slices
• 4 green leaf lettuce leaves

Makes 4 Servings

1. Combine the beef, tomato paste, cumin, cinnamon, salt and pepper in a medium bowl. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large nonstick skillet or griddle and set over medium heat. Add the patties and cook until an instant-read thermometer inserted into the side of the burger registers 160 F, about 4 minutes on each side.
3. Put a burger on the bottome half of each bun and top with 1 tomato slice, 1 onion slice and 1 lettuce leaf. Cover with the tops of the buns.

WW POINTS VALUE: 5 (1 garnished burger)

Note: This recipe appears in the WW in 20 Minutes Cookbook. The weather was nice and my mom and I were hungry for some burgers. As always, homecooked burgers are simply the best. Different herbs added to these burgers add flavor  to the beef. I also recommend putting sliced cheddar cheese, ketchup and mayo on the burger for more flavor.

Chimichurri Burgers

Ingredients:

SAUCE:

• 1 cup parlsey leaves
• 3 scallions, chopped
• 2 garlic cloves, chopped
• 2 tbsp red wine vinegar
• 2 tbsp water
• 1 tbsp extra-virgin olive oil
• 1/2 tsp red pepper flakes
• 1/8 tsp salt

BURGERS:

• 1 1/2 lbs extra-lean ground beef
• 2 tsp dried basil
• 1/4 tsp freshly ground pepper
• 1/8 tsp salt
• 4 whole-wheat or whole-grain buns, lightly toasted (optional)

Makes 4 servings

1.  For the sauce: In a blender or food processor, combine parsley, scallions, garlic, vinegar, water, oil, pepper flakes and salt; pulse until just pureed, about1 minute.
2.  For the burgers: In a large bowl, combine beef, basil, black pepper and salt. Form into 4 patties, about 1 inch thick.
3. Lightly coat a grill or grill pan with cooking spray, and heat to medium-high. Grill burgers 5 to 6 minutes per side, or until a thermometer inserted into the thickest part registers 160 F. Serve burgers onbuns, if using, topped with chimichurri sauce.

WW Points Value: 10 with buns; 8 without bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. South Beach Burgers are always the best and I've always wanted to try this recipe. I loved the flavor of the burger; basil brings out the best flavor in everything. The Chimichurri sauce was strong but very tasty due to the red vinegar. I highly recommend serving this recipe with the Oven Baked Onion Rings.

South-of-the-Border Salmon Burgers

Ingredients:

• 1 lb canned salmon or 1 lb. salmon fillet fish cut into 1-inch chuncks
• 2 tsp plus 1/4 cup reduced-fat sour cream
• 1 1/2 tsp Dijon mustard
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• freshly ground black pepper
• 1 (8 oz.) head romaine lettuce, shredded (4 cups)
• 1 medium avocado cubed
• 2 tsp extra-virgin olive oil
• 2 tsp lime juice
• 1 tbsp chopped fresh cilantro
• 1/2 tsp cayenne pepper
• 4 whole wheat buns (optional)

Makes 4 Servings

1. In a food processor, combine salmon, 2 tsp of the sour cream, mustard, chili powder, cumin, 1/8 tsp salt and 1/8 tsp black pepper; pulse until mixture comes together, 15-20 seconds. From the mixture into 4 patties, about 3/4 inch thick.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill patties until cooked through, 4-5 minutes per side.
3. While patties are cooking, combine lettuce, avocado, oil, 1 tsp of lime juice and remaining 1/8 tsp salt in a large bowl. Season with black pepper to taste.
4. In a small bowl, whisk together the remaining 1/4 cup sour cream, remaining 1 tsp lime juice, cilantro and lime juice.
5. Divide salad  on whole wheat buns among 4 plates and place a burger alongside. Top each burgewith a dollop of cilantro sour cream and serve.

WW Points Value: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I've always wanted to try this recipe and it was so good. Here's a little forewarning: salmon has a strong fish smell when cooking so really clean up your mess!