Advertisement

Subscribe to RSS

How to cut 400 calories from your burger

By Matthew Thompson, June 5, 2012 - 12:06pm

  • Share

Matthew asks: How do you keep the calories in your burger in check?

COMMENTS POSTEDsort icon

Two ways:

1.Burgittos! I mix (in mortar and pestle) toasted cumin seed, coriander seed, cilantro, ancho chile powder, garlic, and salt, and then combine with meat. This works great with ground turkey as well. Then shape into oblong patties, grill, and wrap in whole wheat or low carb tortillas with salsa, guacamole, lettuce, onion, etc.

2.Falagers! Cumin, cardamom, coriander, allspice, a little garlic smashed to a paste with coarse salt, and cayenne pepper. Combine with ground beef or turkey, shape into patties about the circumference of a shot glass, skewer, grill, and serve in halved, warm whole wheat pitas with tahini sauce (tahini, garlic, lemon juice, salt, water to thin), tomato, cucumber, and green onion.

Anonymous

06/19/2014 - 1:22pm

Don't eat the bun. Grab a fork and knife !!

Anonymous

03/01/2014 - 10:34pm

Have the butcher grind the meat for you from pork shoulder and a roast to control the fat content and then mix the ingredients with pre-cooked fillers such as mushrooms, onions, and peppers to add flavor without add so many calories - use a variety of buns for guests from lettuce leaves, to pita bread, to whole wheat buns and offer other condiments like olive spread, humus, roasted red peppers ground up, etc. along with standard vegie toppings like lettuce, tomato, and onions.

Anonymous

03/04/2013 - 2:18pm

We eat vegetable burgers (such as Boca) and they are difficult to tell from beef burgers, especially with mustard, light mayo, slice of sweet onion, tomato, and lettuce (no cheese). Instead of buying buns, I use whole wheat sandwich bread or the thin round sandwich type buns. Another interesting topping is mayo on the bread and top the burger with a slice of grilled pineapple. If cheese is tempting, use a low fat slice (never fat free since it won't melt and is not as tasty).

Anonymous

06/28/2012 - 8:13pm

Morningstar veggie burgers and Hungry Girl whole wheat and flax seed "Foldits"

Anonymous

06/28/2012 - 4:46pm

Half ground venison and half 93% lean beef. Use small amount of raw oatmeal to help "glue" it all together. Go ahead and make your six ounce burger without guilt. Where do you get venison? During deer season go to a deer processor and tell them you'll pay the processing fee on one that some hunter doesn't want. You'll have a healthy supply of "red" meat for up to a year. Great in chili and stew, too.

Anonymous

06/25/2012 - 1:26pm

Half ground venison and half 93% lean beef. Use small amount of raw oatmeal to help "glue" it all together. Go ahead and make your six ounce burger without guilt. Where do you get venison? During deer season go to a deer processor and tell them you'll pay the processing fee on one that some hunter doesn't want. You'll have a healthy supply of "red" meat for up to a year. Great in chili and stew, too.

Anonymous

06/25/2012 - 1:26pm

OH come on, who's really gonna go to a barbecue and sit there scooping their bun out and cutting the patty in half? Get real

Anonymous

06/25/2012 - 9:38am

Burgers taste best at 80% lean. I'd rather eat better burgers less frequently, than a dry, 90% lean hockey puck.

Anonymous

06/25/2012 - 8:33am

Live in France. A good burger is hard to find! Have to make them on my own. When I do I make them exactly how I feel that day-keeping off much of the condiments. But throw on cheddar cheese, raw red onion and fresh tomato! (yum...mouth watering now).
But the best secret...
Enjoy a big green salad as the first course. Cut the hunger a bit. Then dive into a delicious burger that you have cut in half. Half for you and half for your partner, who hopefully likes their burgers the same way as you.
Bon Appetit!

Anonymous

06/07/2012 - 4:44am

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner