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Posted  • Marjani Smith

Skinny-Style Burgers and "No Potato" Salad

4 SERVINGS  45 MINUTES  620 CALORIES PER SERVING

54g PROTEIN  34g FAT  22g CARBS  7g FIBER  460mg SODIUM

Out on the west coast, fast-food burger aficionados whisper about “protein-style” burgers (burgers wrapped in lettuce instead of bread). But since tomatoes are in season, why not give these “Skinny-Style” burgers a shot. Pair them with our “No-Potato” Salad for a delicious main meal.

INGREDIENTS
2 lbs. 90% lean ground beef
8 medium tomatoes
4 slices of mozzarella cheese, cut into 8 pieces
8 romaine lettuce leaves
1 tsp. black pepper
2 Tbsp. fresh basil, chopped
1 Tbsp. oregano
1 garlic clove, minced
 
For OurSkinny's "No Potato" Salad:
3 turnips, peeled and cut into bite-sized cubes
2 celery stalks, cut into ¼ inch pieces
2 carrots, peeled and shredded
2 Tbsp. olive oil
3 Tbsp. white wine vinegar
2 tsp. Dijon mustard
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh chives, chopped

DIRECTIONS
  1. In a large bowl, pull the meat apart into small chunks.
  2. Add pepper, basil, oregano and garlic, and toss gently until loosely mixed.
  3. Form the mixture into 8 patties.
  4. Slice the tomatoes in half.
  5. Place the burgers on the grill and flip only once (don’t press).
  6. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
  7. Remove the burgers from the grill and top with a piece of cheese.
  8. Let rest for 3-5 minutes.
  9. Place a leaf of romaine atop one half tomato and place the burger on top of the lettuce.
  10. Top with other half of the tomato.
For OurSkinny's "No Potato" Salad:
  1. Blend the oil, vinegar, mustard, parsley and chives until smooth.
  2. Cover and refrigerate until turnips are done…
  3. Place the turnips in a pot and cover with cold water.
  4. Bring to a boil; reduce heat and simmer for 25 minutes or until tender.
  5. Make sure to leave the pot uncovered.
  6. Drain the turnips and drain in a colander for five minutes.
  7. Place the turnips, shredded carrots, and celery in a bowl.
  8. Toss with the mustard vinaigrette.
  9. Cover and refrigerate.
OURSKINNY CHEF'S NOTES
If using a gas grill, close the lid while cooking. If using charcoal, leave the lid off. Enjoy!

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