Grilling out burgers is a staple for the warmer months of the year. It’s like the theme for summer! However, they aren’t always so good for our waistlines.
If you’re using a leaner cut of meat, the burger itself isn’t really all that bad for you. Everything that you dress that burger with is what really adds up. But, you don’t want just a plain burger either. After all, that’s not a burger – that’s a hamburger steak! (which are also really good)
So, my mission this time for Life Around Home was to come up with a delicious burger that you wouldn’t feel guilty about indulging in. Not trying to toot my own horn over here but boy, did I come up with a doozy!
The flavors in this dish combine beautifully – and you don’t miss any of the not so good for you condiments & other additions that we usually pile on. Pair this up with my Baked Chipotle Sweet Potato Fries, and you have one spectacular meal that’s pretty good for you too!
1 pound lean ground beef (turkey or chicken can also be used)
4 teaspoons minced garlic, divided
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
1 cup Greek yogurt
1 cup chopped cilantro
salt & pepper to taste
whole wheat sandwich thins (like a thin hamburger bun, in the bread section)
olive oil to taste (optional)
1 tomato, thinly sliced
In a medium sized bowl, combine the Greek yogurt, cilantro, & 2 teaspoons minced garlic. Set aside.
In a large bowl, combine the ground beef, 2 teaspoons of the minced garlic, chili powder, & Worcestershire sauce. Form into patties. Sprinkle with salt & pepper to taste. Grill on medium heat for about 8 minutes on each side – or until desired doneness.
Drizzle the sandwich thins with a little olive oil & grill on each side for a couple of minutes. (This step is optional)
Spread a tablespoon of the yogurt sauce on the inside of the bottom bun. Top with a tomato slice & the burger. Spread another tablespoon of sauce on the top half of the bun, and top the burger with it. Serve with additional chopped cilantro to garnish, if desired.