BEST BURGER PATTY AND OTHER RELATED ITEMS RECIPE

 

BEST “BEET” BURGERS

Summertime is always associated with grilling burgers, hot dogs and so on. Nobody needs to sacrifice smoke-flavored patties while being on the special metabolic diet. With the clever infusion of “Liquid smoke flavor”, the ordinary Veggie Pattie is transformed into the summer favorite.

This recipe is made using grated vegetables to add color and texture and smoky barbecue sauce and the Liquid smoke (available at Whole Foods Market or any place that sells Barbeque necessities). Addition of grated beets adds an authentic pink color to the patties. You could add other vegetables but make sure the correct amount of protein or amino acid values have to be added to the total nutritional information. Make sure the veggies are fresh for a great flavor and grated really fine so there is a homogenous mixture.

Ingredients

Finely grated raw beet

2 T (17 g)

Zucchini, grated

½ small (59 g)

Carrot, peeled and grated

½ small (50 g)

Granny Smith apple, peeled and grated

1 medium (182 g)

Onion, minced

2 T (1/4 small) (14.4 g)

Fresh garlic, minced

1 clove (3 g)

Tomato ketchup

1 T (15 g)

Barbecue sauce

2 T (31.2 g)

Liquid smoke

¼ tsp

Canola oil

3 T (42 g)

Salt and Black pepper

To taste (1/8tsp--0.75 g and 0.3 g)

Low-protein bread crumbs§

½ C§ made from 2 slices of low-protein bread (from TC-bread mix)(55.5 g)

TC-Multi baking mix

¼ C or more (27.5 g)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cup, g =grams

Directions: 

  1. If the grated vegetables have lots of water squeeze out excess moisture. In a food processor or in a big bowl blend onions, garlic, ketchup, barbecue sauce, salt, pepper, and canola oil until smooth.
  2. Add to shredded mixture.
  3. Add breadcrumbs and TC-multi-baking mix to bowl with vegetables.
  4.  Mix thoroughly until everything is blended well. Refrigerate for one hour.
  5. With wet hands, shape into 4-6 burgers.
  6. Cook 3 minutes on each side on grill lightly brushed with oil. Or you could cook the patties on stove top on a sauté pan or frying pan on medium heat 3 minutes on each side and then finish the cooking on the grill to give the patties grill marks. In order for the burger to cook thoroughly, close the frying pan with a lid initially for a minute and then cook the rest of the time without a lid.  
  7. The mixture can be made into hot dogs, by shaping the mixture into hot dogs and cooked on stove top just like the patties. 
  8.  The mixture can be cooked in cake pop machine into "meatballs" without the addition of too much oil for frying.  

NUTRIENT INFORMATION FOR THE WHOLE RECIPE: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

896

3.5

130.8

88

41.1

212.9

133.0

164.7

 BY THE WAY, DID YOU KNOW: 

Americans on average eat 3 hamburger's a week. And McDonald's alone has sold 12 hamburgers for every person in the world. Nearly 7% on the United State's workforce had their first job at McDonald's. Hamburgers account for nearly 60% on all the sandwiches eaten. 

It is believed that the first hamburger was served up at the 1904 St. Louis World's Fair    . Another claim is that Louis’ Lunch in New Haven, Connecticut, served the first Burger in 1895 due to impatient customers’ need for a quick lunch.  There is also another claim that Hamburgers were available in fairs earlier by 1885. Who knows, it may have been available even before that.

Reference: 

http://bbq.about.com/cs/hamburgers/a/aa070597.htm

 

 

 

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