Tuesday, May 13, 2014

Bacon Cheeseburgers

Its an American classic- bacon cheeseburgers. a survey in 2013 revealed that Americans eat nearly 50 billion burgers per year! So we all love burgers, but not all burgers love us or our waistlines.


Fortunately, there is a way to consume this culinary delight without the calories and fat.


Here is my recipe for your classic bacon cheeseburger, with a healthy twist!


Yield: 2 burgers


Fix Portions: 1½ red, 1/2 blue, 1 yellow (if served open-faced; 2 yellow if using both sides of the bun, 0 if you go bunless), 2 green


Ingredients
  • ½ pound 93% lean ground turkey
  • 4 slices turkey bacon
  • 2 whole wheat or 100% whole grain hamburger buns (optional)
  • 2 slices swiss or sharp cheddar cheese (reduced fat if available)
  • 1 green container each onions and mushrooms (about 1 cup each when chopped)
  • ¼ onion grated
  • 1 tomato, sliced
  • 2 large pieces of green leaf or romaine lettuce
  • 2 tbsp Djion mustard
  • 1 tbsp montreal steak seasoning (or to eliminate salt, combine 1 tsp each black pepper, paprika, garlic powder, onion powder)
  • 1 tsp dried thyme


Directions
  1. In a large bowl, combine ground turkey and seasoning. Grate ¼ onion into the ground meat (I use a cheese grater). Mix to combine.
  2. Form 2 burger patties, pressing a thumb print in the center of each patty (it will rise when cooked, so this way you have a perfectly even patty. Set aside (burgers cook best when meat is at room temperature, so make you patties first and let them sit while you prep everything else)
  3. In a cast iron skillet, cook turkey bacon. Remove once cooked through
  4. In the same skillet, saute onions and mushrooms (you may need to add a little olive oil. Do not add salt- salt prevents the mushrooms from browning). Season with thyme, garlic powder, and black pepper. Once mushrooms are browned and onions are tender, remove from skillet and set aside
  5. Add a swirl of EVOO around the skillet, then add burger patties. Cook on both sides until cooked through (internal temp of 175)
  6. While still in skillet, top burger patties: Layer turkey bacon, then mushrooms/onions, then cheese. Cover with foil until cheese melts
  7. Remove from pan and add patties to bun. Top with lettuce, tomato, and mustard


Bonus Suggestions/Modifications

  • Serve alongside roasted butternut squash or homemade sweet potato fries
  • You can also cook these on the grill, but in my experience, the turkey burgers hold their form better and stay juicier when cooked on a skillet
  • You can also make this exact same recipe with a chicken breast to mix it up a bit!


9 comments:

  1. What's a surefire fire way to make a dish better? By adding bacon! But wait, a bacon cheeseburger that's not loaded with calories? That I've got to see! I love the trick you used on having a perfecty even patty. I'd try that out once I get the chance to try your recipe. Thanks!

    Debbie Zuniga @ Checkers Charbroiled Burgers

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    1. Thanks Debbie! Everything is better with bacon! Target's brand "Simply Balanced" makes a great turkey bacon thats free of nitrates and preservatives- delicious too! Hope you enjoy this recipe!

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  2. Do I also need to count a blue for the cheese?

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    Replies
    1. I usually count 1 slice as 1/2 blue- hope that helps!

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  3. I am new to the 21 day fix-does one burger equal the fix portions?

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    Replies
    1. Yes for each burger check off the fix portions listed above :)

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    2. Yes for each burger check off the fix portions listed above :)

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  4. What's your sweet potato fry recipe and container count?

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    Replies
    1. Here you go! http://honeybeehomemaker.blogspot.com/2014/06/21-day-fix-recipe-sweet-potato-fries.html

      I also like to do sweet potato wedges, prepared the same way as the recipe link above, but they tend to cook quicker and more evenly, so they are ideal if pressed for time. They'll be done in 20 minutes on 425 :)

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