Ultimate Burger Salad (Serves 2)
Dec 15, 2006 18:01:46 GMT -8
Post by jjg on Dec 15, 2006 18:01:46 GMT -8
Ultimate Burger Salad (Serves 2)
4 slices turkey bacon
½ tablespoon olive oil
½ cup mushrooms
¼ of an onion, sliced
¾ pound extra-lean ground beef
salt and pepper to taste
1 ½ cloves garlic, pressed
8 oz. bagged mixed baby salad greens
Pre-heat oven broiler. Cook bacon until crisp in a large skillet over medium-high heat; remove from skillet and drain on paper towels. Wipe grease from skillet; add olive oil and sauté mushrooms and onions. Remove from skillet and set aside. In a mixing bowl, knead together beef, salt, pepper and garlic. Form into 4 patties. Place on broiler pan and broil until patties reach desired degree of doneness. Place salad greens on each dinner plate; top each with burger patties, a bacon slice and ½ of the mushrooms and onions.
Nutrition per serving: 539 calories; 38 g fat; 40 g protein; 9 g carbohydrate; 4 g dietary fiber; 142 mg cholesterol; 511 mg sodium.
Exchanges: 5 lean meat; 1 ½ vegetable; 4 ½ fat
Serving suggestions: serve with Faux-tay-toes (steam a half a head of cauliflower until tender; add butter, cream cheese and salt and pepper; mash until you get a mashed potato-like texture).
4 slices turkey bacon
½ tablespoon olive oil
½ cup mushrooms
¼ of an onion, sliced
¾ pound extra-lean ground beef
salt and pepper to taste
1 ½ cloves garlic, pressed
8 oz. bagged mixed baby salad greens
Pre-heat oven broiler. Cook bacon until crisp in a large skillet over medium-high heat; remove from skillet and drain on paper towels. Wipe grease from skillet; add olive oil and sauté mushrooms and onions. Remove from skillet and set aside. In a mixing bowl, knead together beef, salt, pepper and garlic. Form into 4 patties. Place on broiler pan and broil until patties reach desired degree of doneness. Place salad greens on each dinner plate; top each with burger patties, a bacon slice and ½ of the mushrooms and onions.
Nutrition per serving: 539 calories; 38 g fat; 40 g protein; 9 g carbohydrate; 4 g dietary fiber; 142 mg cholesterol; 511 mg sodium.
Exchanges: 5 lean meat; 1 ½ vegetable; 4 ½ fat
Serving suggestions: serve with Faux-tay-toes (steam a half a head of cauliflower until tender; add butter, cream cheese and salt and pepper; mash until you get a mashed potato-like texture).