Here’s your blueprint for a crowd-pleasing backyard barbecue burger complete with special sauce. The sauce is no secret here: Crunchy romaine lettuce and pickles provide crunch and tang, all mixed in with ketchup, mustard, and a little hot sauce for kick. Don’t overwork the beef as you form the patties so the burgers stay moist and juicy.
- 1/4 cup finely chopped romaine lettuce
- 3 tablespoons unsalted ketchup
- 3 tablespoons finely chopped reduced-sodium dill pickle (about 1 1/2 spears)
- 1 tablespoon grainy mustard
- 1 teaspoon hot sauce
- 1 pound 90% lean ground sirloin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 4 romaine lettuce leaves
- 4 (1.8-oz.) whole grain/wheat hamburger buns, lightly toasted
- 4 (1/4-in.-thick) heirloom tomato slices
- 4 thin white onion rings
- Preheat grill to medium-high (about 450°F). Combine first 5 ingredients in a small bowl.
- Gently shape ground sirloin into 4 (4-inch-wide) patties. Sprinkle evenly with salt and pepper. Coat grill grate with cooking spray. Place patties on grate; grill 4 minutes on each side or to desired degree of doneness.
- Place 1 lettuce leaf on bottom half of each bun. Top each with about 2 1/2 tablespoons sauce, 1 patty, 1 tomato slice, and 1 onion ring. Cover with top halves of buns.
Calories 381, Fat 13.8g, Satfat 4.9g, Monofat 5.2g, Polyfat 1.3g, Protein 29g, Carbohydrate 34g, Fiber 2g, Cholesterol 74mg, Iron 4mg, Sodium 685mg, Calcium 115mg, Sugars 7g, Est. added sugars 2g
Courtesy of wwww.cookinglight.com