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George's Powerburger




Source of Recipe


George Foreman and Cherie Calbom


Recipe Introduction


Recipe Cookbook/George Foreman's Knock-Out-The-Fat Cookbook

Healthier than its all-meat cousin, this hamburger boasts less fat and more flavor with the addition of plant-based ingredients, which replace some of the meat. The burger goes well with a green salad or potato salad.


List of Ingredients




Prep Time 10 minutes

Cooking Time about 4 minutes

Serves makes 4 servings





Ingredients


1/4 cup vegetables, chopped (onions, zucchini, squash, red bell pepper)
1 teaspoon canola oil
1 teaspoon water
3/4 pound lean ground beef
1/4 cup bread crumbs
4 buns, lightly toasted
dash canola oil, for grid if using grill


DirectionsIn a small skillet, saute the vegetables in oil and water over medium-high heat until tender yet crisp, 8 to 10 minutes.
In a medium bowl, combine the vegetables, ground beef, bread crumbs, and parsley, and mix until well combined. With lightly moistened hands, form the mixture into four 4-inch patties.
Prepare the grill or electric grilling machine for cooking.
If using a charcoal grill, place the patties on the hottest area of a lightly oiled grid over ashen coals for 1 to 2 minutes on each side to brown. Move the patties to a cooler part of the grill and continue to cook for another 3 to 4 minutes on each side, or until the meat is thoroughly cooked (no pink remains and the juices run clear) and the patties spring back to the touch. When the burgers are nearly done, toast the buns on the coolest part of
the grill.
If using an electric grilling machine, grill the patties for about 4 minutes, or until the meat is thoroughly cooked (no pink remains and the juices run clear) and the patties spring back to the touch. While the burgers are cooking, toast the buns in a skillet lightly brushed with oil or grill them in the machine for about 1 minute when the meat is done. Place a meat patty on each bun and add your favorite condiments and toppings, such as dark leafy
green lettuce or spinach, onion, and thinly sliced tomatoes.

Recipe