Ultimate Cheeseburger



OK, before you start screaming at me – here’s some tips to keep your favorite food on your healthy meal list.

Use 90 or 95% lean ground beef to cut down on fat.

You can have 1 or 2 servings of red meat per week. A serving should be 4-6 ounces.

Don’t use additional fat to cook them.

Top with healthy things like lettuce, tomato, onions, olives, pickles, and/or mustard. Yes, mustard is very good for you. You can also add salsa, avocado, mushrooms…

I like 1/3 pound. My daughter doesn’t like them that big. ¼ pound is pretty standard. Lean beef won’t shrink as much.

Form your burgers. That’s right, I add nothing else.

Now sprinkle each burger with garlic powder, both sides.

Not too much!

I like to use McCormick’s Spicy Montreal Steak seasoning for more kick.

Cook covered about 5 minutes on each side. They cook faster covered, so keep an eye on the. When you cook them covered, it reduces the charring that is now supposed to be unhealthy. It also makes them cook through faster, so if you want medium, keep a close eye on them. Or, you can use a Foreman type grill.

Cut french bread into pieces the right size for your burgers. Make garlic bread. To make it healthier, use olive oil instead of butter. (you have stopped using margarine, right?) You can also make garlic bread with buns.

Turn off heat. Place a slice of real cheese on each burger and cover to let the cheese melt. None of that individually wrapped piece of wax stuff, ok?

Put the burgers on the garlic bread and top with your favorite toppings. Try to stay away from mayo. If you must use mayo, use it sparingly.

I usually make a salad. Since you already have veggies on the burger, this is great served with fruit. You can also do baked fries, or beans, or green beans for a side.

It’s really filling, so you won’t need much with it.






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