The Ultimate Lean and Green Burger
If you’ve got little time, but crave BIG flavor and want a meal that complies with your program, look no further than the Ultimate Lean and Green Burger!
Burgers, an American staple and picnic past-time are beloved by many. BUT... the perfect burger can be elusive. Often dry, pretty flavorless (except for the occasional lighter fluid flavor!) and lacking luster, burgers can leave you feeling rather disappointed. How to make them better?
Here's my top 3 tips:
1. Use good quality beef.
Starting with good quality ingredients makes for the best end product. There are lots of types of ground beef and lots of options. If you're on a Lean and Green diet, you'll need super low fat (97 or so) so choose wisely.
2. Season the beef BEFORE cooking!
I can't stress this one enough. Putting the flavor IN the meat rather than ON the meat makes all the difference. I love using Dash of Desperation, or Garlic Gusto, Simply Brilliant Lemon Pepper or Flavor Quake Steak Seasoning in my burgers. Just mix up one capful per pound of beef for flavor like no other.
3. Do NOT overcook!!
This is key. Take the burgers off the grill about 1 minute before they're done to your liking. The carryover heat will finish them off and keep them from overcooking and turning into a hockey puck. Great for the ice, but not for your plate!
Add seasoning to the ground beef.
Combine thoroughly and set aside for 10-15 minutes (up to overnight) to allow the flavors to truly develop.
Portion beef into 4 segments.
Flatten in your hands to patties a little less than 1/2″ thickness.
Place on an outdoor grill, indoor grill, frying pan or in the broiler.
Cook for 2-3 minutes on each side until 5 degrees LESS than desired temperature is reached. Set aside and let the burgers rest for 2-3 minutes before serving and come up to temp.. Verify desired temperature with a meat thermometer.
Recipe Notes & Optavia Counts
Serving Size is a 5 ounce patty.
1 - Lean
1 - Condiments
The mom-trepreneur FOODIE behind the brand, now 100 pounds lighter.Read stacey’s story