Burgers

Bacon Cheeseburger Salad with Creamy Dijon Dressing

Bacon Cheeseburger Salad - 21 Day Fix Approved

I combined several different recipes together to create this “deconstructed” bacon cheeseburger salad with a creamy dijon dressing. It sounded delicious in my head but I wasn’t sure how it would turn out… well, I LOVED it! It totally satisfied my cheeseburger craving PLUS gave me an extra serving of greens which is definitely better than a side of fries! Plus, it is completely 21 Day Fix approved.

If you aren’t familiar with the 21 Day Fix but would like to know more about it or how to get fit and healthy, send me a message!

Ingredients:

1 lb lean ground beef (preferably grass-fed, organic)
6 slices uncured, nitrate-free, turkey bacon
1 small (or 1/2 large) red onion, finely diced
2 tsp Worcestershire sauce
1 tsp garlic powder
1 14.5oz can diced tomatoes, drained
1 cup shredded cheddar cheese
4-6 cups salad mix
1/4 cup 2% plain Greek yogurt
1.5 tbsp Dijon mustard
1.5 tbsp rice vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste

Directions:

Cook turkey bacon in a large skillet. When done, remove from pan and allow it to cool slightly before dicing. Dice the turkey bacon and set aside.

Add the beef to the skillet and cook, breaking up the meat, until brown and cooked through. Drain the meat, if needed, and return to pan. Add turkey bacon, onion, Worcestershire sauce, garlic powder, and tomatoes to the skillet. Stir to combine, cover, and allow to simmer for 15 minutes. Season with salt and pepper, if desired.

While the meat is simmering, prepare the salad dressing. Combine yogurt, mustard, and vinegar in a bowl, mixing well with a fork or whisk. Slowly add the oil, whisking constantly, until blended. Season with salt, if desired.

Sprinkle the cheese over the top of the meat, recover for a few minutes, and allow the cheese to melt.

Divide greens and top with meat mixture and dressing and serve immediately.

Servings: 4-6
For 21 Day Fix: portion out the greens with your green container (roughly 1 cup), the meat mixture with your red container (roughly 3/4 cup) and the dressing with your orange container (you may only need 1/2 of the orange container worth of dressing).
1 green, 1 red, 1 blue, 1 (or 1/2) orange

Bacon Cheeseburger Salad - 21 Day Fix Approved Bacon Cheeseburger Salad - 21 Day Fix Approved

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Sweet Potato Bacon Turkey Burgers with Chipotle Sauce

I love turkey burgers and there are so many ways to dress them up. This sweet, salty, and spicy combo was delish! 21 day fix approved!

21 Day Fix Sweet Potato Bacon Burger

 

Ingredients:

1 lb ground turkey
1 cup grated, uncooked sweet potato
6 slices turkey bacon, cooked and chopped
Salt & pepper
Sauce from canned chipotles in adobo
Greek yogurt

Directions:

Combine turkey, bacon, sweet potato, salt and pepper. Form into 6 patties. Cook until done.

Combine a small amount of chipotle sauce with greek yogurt, to taste. Serve burgers on bun with sauce.

21 day fix: 1 red, 1 yellow (if you cut the flat buns to fit the burgers than you shave off 1/4 which is made up by the sweet potato). You can count an additional amount of red for the Greek yogurt but I usually don’t since it is so negligible.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Tandoori Chicken Burgers

We really enjoyed this twist on the classic burger. I loved the Indian spices with the cool yogurt and cucumber and stuffed in a pita made it the perfect sandwich! I served these with homemade potato chips which I had never made before. Um, so.good. and highly addictive!
Ingredients:
Burgers
1 pound ground chicken
4 scallions, minced
3 tablespoons fresh ginger, minced or grated
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 1/2 teaspoons coarse salt
1/2 teaspoon ground pepper
2 whole-wheat pitas, cut in half crosswise
1 cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Yogurt Sauce
1/2 cup lowfat Greek yogurt
1/2 teaspoon cumin
Salt and pepper, to taste
Directions:
In a medium bowl, combine chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, salt and pepper. Set aside for flavors to meld, 10-30 minutes.
Using wet hands, form chicken mixture into 4 patties. Place patties on a plate and stick them in the freezer while you prepare the grill.
When ready to grill, remove patties from freezer, season with additional salt and pepper and grill until opaque throughout, 4-5 minutes per side.
While burgers are grilling, prepare yogurt sauce. Whisk together yogurt, cumin, salt and pepper. Place in fridge until ready to serve.
Warm the pitas in a microwave or toast on the grill. Place one patty into each of the pita pockets, top with cucumber, cilantro, and yogurt sauce.
Makes 4 servings.
Adapted from Martha Stewart.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Artichoke Stuffed Turkey Burgers

I warned you that there would be more burgers! I love artichokes so when I saw this recipe I bookmarked it but then never ended up making it. I was going through my old bookmarks and knew I had to try it this summer. We definitely enjoyed these and I ate the leftovers sans bun for lunch the next day.

Ingredients:
1 lb lean ground turkey
2 tbsps balsamic vinegar
1/4 medium sweet onion, diced finely
1 large pinch of garlic salt
Ground black pepper to taste
2 artichoke hearts, quartered
4 oz. aged fontina cheese, sliced into 4 – 1 oz. squares
4 whole wheat burger buns
Directions:
Prepare grill.
In a large bowl, combine turkey, balsamic vinegar, onion, garlic salt and pepper. Form into 8 equal size balls. Flatten into thin patties. Top 4 of the patties with 1 oz cheese and 2 artichoke heart quarters. Cover with remaining patties and seal edges.
Cook over medium heat until browned, about 8 minutes. Flip and cook until cooked through, an additional 8-10 minutes. Remove from heat, top with buns and desired toppings, serve.
Adapted from Proceed with Caution.
 
Linked to Prairie Story Recipe Swap Thursday and Ekat’s Kitchen Friday Potluck.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Asian Chicken Burgers

Can you guys tell that I am on a chicken/turkey burger kick? I have done them just about everywhichway. And, there’s more to come. Oh yes, lots more. I mean, what’s not to love? You can fill them up with all sorts of spices and veggies and have a deliciously flavorful burger that is a guilt-free twist on your standard burger.

This burger was definitely a completely different flavor profile with a classic Asian taste to it. It was very moist, slightly sweet, with a tangy bite from the onions and cilantro. In a word: yummy!

 
Ingredients:
1 small carrot
1 small red onion, divided
1 lb ground chicken
1/4 panko Japanese breadcrumbs
1/4 cup hoisin sauce, divided
1 tbsp peeled ginger, grated
4 tbsp low-sodium soy sauce, divided
3 tbsp hot Asian chili sauce (I used Sriracha), divided
8 ounces white mushrooms, thinly sliced
1/4 cup fresh cilantro, chopped
2 tsp sesame oil
Juice of 1 lime
4 whole wheat sesame hamburger buns

Directions:
Finely chop the carrot and 1/2 of the red onion and place in a large bowl. Add chicken, panko, 2 tbsp hoison sauce, ginger, 3 tsp soy sauce, and 1 tsp chili sauce. Using clean, wet hands, mix until the ingredients are evenly combined.

Shape the chicken mixture into 4 patties. If chicken mixture is too sticky, wet your hands with water before forming the patties.

At this point, you can either bake the burgers on a baking sheet sprayed with cooking spray in a 375 degree oven for about 20 minutes, or you can grill the burgers. If you plan to grill them, place the patties on a plate and stick them in the freezer while you prepare your grill. Freezing the burgers during this time helps them to not fall apart when you place them on the grill. Once the grill is prepared, cook the burgers evenly on both sides until cooked through.

While you are preparing the grill/cooking the burgers, thinly slice the remaining 1/2 onion. Place the onion, sliced mushrooms, and chopped cilantro in a medium bowl. Add the sesame oil, lime juice and remaining 1 tsp soy sauce and toss to coat. Set aside.

In a small bowl mix the remaining 2 tbsp hoisin sauce, 2 tsp chili sauce and 1 tbsp water. Set aside.

Warm the hamburger buns on the grill or in the oven. Serve the burgers on the buns topped with a drizzle of the hoisin-chili sauce mixture and some of the mushroom-onion mixture.

Adapted from Pass the Sushi

 
 
Linked to Prairie Story Recipe Swap Thursday and Little Brick Ranch Foodie Friday.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

BBQ Chicken Burgers with Mayo-Free Coleslaw

These burgers were famazing! I love making different types of chicken burgers, they always turn out so flavorful. Definitely make these with coleslaw, the combination of the creamy coleslaw and barbecue chicken can’t be beat! These are perfect for your next cookout!

Ingredients:
Burgers
1 lb. ground chicken
¼ cup cornmeal
1 green onion, minced
1 tbsp. fresh cilantro, minced
2 tsp. brown sugar
1 tsp. dry mustard
½ tsp. kosher salt
½ tsp. smoked paprika
¼ tsp. garlic powder
Pinch of cayenne pepper
6 tbsp. barbecue sauce, divided (I like Stubb’s Spicy BBQ Sauce)
Burger buns
Sliced red onions
Sliced cheddar cheese
Coleslaw
1 bag coleslaw mix
3 green onions, sliced
1 green pepper, chopped
1 jalapeno, chopped
1/2 cup cilantro, chopped
2/3 cup low fat, plain Greek yogurt
1/3 cup cider vinegar
1 tsp sugar
Juice of 1/2 a lime
Hot sauce, to taste
Salt, to taste
Directions:
Prepare the coleslaw ahead of time (refrigerating overnight will improve the flavor). Combine coleslaw mix, onions, peppers and cilantro. In a small bowl, whisk together yogurt, vinegar, sugar, lime juice, hot sauce, and salt. Slowly pour the dressing over the salad mix, tossing as you go until you reach your desired consistency. Cover and refrigerate for a few hours or overnight.
To prepare the burgers place chicken, cornmeal, onion, cilantro, sugar, mustard, salt, paprika, garlic, cayenne, and 3 tablespoons barbecue sauce in a large bowl. Using wet fingers, gently combine until evenly incorporated. Shape into four equal patties on a plate and place in the freezer while you prepare the grill.
Once grill is heated, place the patties on the grill and cook 3-4 minutes. Flip, and brush the cooked side with some of the remaining 3 tablespoons of barbecue sauce. Cook 3 minutes, flip, and brush the other side with the rest of the hot sauce. Once the burgers are cooked through, top with cheese slices and cook until cheese melted. Serve on toasted burger buns topped with sliced red onion and coleslaw.
Burgers adapted from Annie’s Eats.
Coleslaw adapted from Stephen Cooks.

 
Linked to Delightfully Dowling Mangia Mondays and Remodelaholic Recipe Swap Sunday.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Feta and Olive Turkey Burgers with Tzatziki

These burgers were AMAZING! They are super flavorful, and I actually recommend not eating them with a bun. I think it just takes away from the tastiness. Next time, I will have my burger on lettuce with the tzatziki sauce, sans bun. I highly recommend that you try these this spring! I served them with Alexia Spicy Sweet Potato Fries. Recipe adapted from Pinch My Salt.

Ingredients:
Burgers
2 medium cloves garlic
1 1/2 teaspoons kosher salt
1 1/2 lb. ground turkey
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 tablespoons olive oil
2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/3 cup crumbled feta
1/3 cup chopped green olives
Tzatziki
1 cup plain Greek strained yogurt (I recommend Fage)
1 medium cucumber, peeled, seeded, and shredded
3/8 tsp salt
1 tbsp fresh lemon juice
1 small garlic clove, minced or pressed
1 tbsp finely chopped dill
Directions:
Prepare the tzatziki by placing all the ingredients in a bowl and stirring to combine. Cover and refrigerate until ready to serve.
Make a paste with the garlic and salt by combing together with a mortar and pestle.
In a large bowl, add turkey, garlic/salt paste, parsley, dill, olive oil, paprika, cumin, coriander, cayenne, feta and olives. Using your hands, combine the ingredients until well incorporated. Break the meat into 6 equal balls and shape into 1 inch thick patties. Place the patties on a plate or sheet pan and freeze for 10-20 minutes.
While the burgers are freezing, prepare your grill. Grill the burgers over medium heat until cooked through, or until an instant-read meat thermometer reads 165.
Serve burgers with pita or lettuce, topped with tzatziki sauce.
Linked to Not So Homemade What’s Cooking Wednesday and Delightfully Dowling Mangia Mondays.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Chicken Feta Burgers

These Weight Watchers chicken burgers turned out quite nice (nicer than the pictures did). They were moist and flavorful and the red pepper and olive topping was a perfect addition. The Blue Cheese Chicken Burgers are still my favorite low-cal burger but these are great for a little Greek flair. Serve with a Greek Salad on the side or some Oven Fries.

Ingredients:
1 pound uncooked ground chicken breast
1 tbsp oregano
1/4 tsp garlic powder
7 tbsps feta cheese, crumbled
4 reduced-calorie hamburger rolls
1 cup lettuce, romaine, cut into thick strips
2/3 cup roasted red peppers, sliced (without oil)
5 small olives, black, sliced (about 4 tsp)
Directions:
Preheat grill or broiler.
In a medium bowl, combine chicken, oregano, garlic powder and feta; divide mixture into four balls and then press them gently into patties.
Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.
Serve each burger on a bun with 1/4 of lettuce, 1/4 of peppers and 1 teaspoon of olives. Yields 1 burger per serving.
Servings: 4
Points: 5

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Chicken Tequilla Burgers

I love trying different versions of burgers. Last year my favorites were Blue Cheese Chicken Burgers. This was another great take on a chicken burger, adapted from Annie’s Eats. She has tons of great recipes, if you haven’t been by, check out her blog. My only complaint was that I should have been a little more heavy with the salt in the burger mixture.

Ingredients:
2 cloves garlic, chopped
1-2 jalapeno peppers, seeded and chopped
1 lb ground chicken
3-4 tbsp. chopped cilantro
Zest and juice of ½ a lime
1 oz. tequila
Dash of soy sauce
Kosher salt and ground black pepper
½ cup panko bread crumbs
Burger buns
Sautéed bell pepper, onion, lettuce or avocado for toppings
Directions:
Preheat the broiler. Line a baking sheet with foil and brush lightly with olive oil. Combine the garlic, jalapeno, chicken, cilantro, lime zest and juice, tequila, soy sauce, panko, salt and pepper in a large bowl. Mix until all ingredients are well blended.
Form the mixture into 4-5 patties and place them on the prepared baking sheet. Broil the burgers for about 12-15 minutes, flipping halfway through cooking to brown both sides. Check for doneness before serving. Serve on buns with sautéed bell pepper and onion, avocado, and lettuce as desired.

Pictured with Baked Oven Fries.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

%d bloggers like this: