Teriyaki Chicken Burgers (THM E)

Looking for the perfect summer burger? Look no further, honey! This burger is sweet, savory, packed with protein, and has tons of umami flavor.

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Red, Wine, & Bleu Burgers (THM S)

Burgers are a staple in my household. Husband loves them. Kids love them. I love them! Plus, they are ridiculously easy to make.

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This whole recipe (burgers plus a sauce topper) is less than 10 ingredients. Unbelievable, I know, but this recipe packs in the flavor with just a few ingredients.

I seasoned up 2lbs of ground beef sirloin with sliced scallions, salt-free all purpose seasoning, Worcestershire sauce, and dry sherry.

It probably sounds weird to “season” burgers with wine before cooking, but trust me the flavor is *amazing*. The sherry adds a beautiful depth of flavor while keeping the burgers nice and moist. I cooked my burgers to a strong medium (warm, pink center) and there was no trace of raw alcohol.

Mix the burgers with your hands until just combined, score with the side of your hand into sections (for even patties – I got about 7 big burgers out of this), and form into patties.

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My best burger tip is to always make these slight dents in the center of your patties prior to cooking. The centers rise as they cook, so instead of them rising and you ending up with cylindrical burgers they rise to the height of the outsides, making it flat.

Before tossing your burgers onto the grill or sauté pan, season each one with a little extra salt and pepper on the outsides. This helps to ensure they’re seasoned well.

I cooked these burgers in a cast iron skillet for about 4-5 minutes on each side, turning only once.

While the burgers are cooking, make the bleu cheese sauce.

Place the sour cream into a small bowl with the bleu cheese crumbles, a few dashes of hot sauce, salt and pepper, and a touch of half and half or heavy cream to slightly thin the sour cream.

When the burgers are done, top each one with a generous helping of bleu cheese sauce. I served my burger alongside some fresh celery sticks and Trader Joe’s parsnip chips (which are seriously amazing, by the way. 1g of net carbs per serving and they’re a real chip!).

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You can serve the burgers atop lettuce (red or green leaf would be a great choice), or stuff it into half a Joseph’s pita. Either way, it’s delicious!

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The burger itself really is incredible – the sherry keeps it moist while adding a slight red wine flavor and the dry seasoning adds a punch of different herbal notes (citrus, parsley, rosemary, etc.) with a little hint of onion from the scallions.

The bleu cheese sauce makes it rich and a little tangy from the cheese. [Really, I think beef and bleu cheese were put on this Earth to be best buds because they certainly rock together.]

These burgers would be perfect for a holiday party! With a burger this good, your guests will be knocking down your door for the recipe.

 

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Red, Wine, & Bleu Burgers (THM S)

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

    For the burgers:
  • 2lbs ground sirloin
  • 3 scallions, thinly sliced
  • 1 1/2 Tbsp salt-free all purpose seasoning
  • 2 tsp Worcestershire sauce
  • 1/2 c dry sherry, or other dry red wine
  • salt and pepper
  • For the bleu cheese sauce:
  • 1/4 c sour cream
  • 1/4 c bleu chesse crumbles
  • 4-6 dashes hot sauce
  • salt and pepper
  • half and half or heavy cream to thin slightly (about 1-2 Tbsp)

Directions

  1. Preheat a large skillet or grill over medium-high heat.
  2. Combine all ingredients for the burgers in a large bowl, and use your hands to incorporate everything together gently. Score the meat with the side of your hand into even secitons, then form patties. Make a slight dent in the center of your burgers for even cooking, then season the outsides with salt and pepper before cooking.
  3. Cook for about 4-5 minutes on each side, turning only once.
  4. While the burgers cook, prepare the bleu cheese sauce.
  5. Combine all ingredients for the bleu cheese sauce in a small bowl and set in the fridge until serving time.
  6. When the burgers are finished, top each one with a couple generous tablespoons of bleu cheese sauce. Enjoy as a lettuce burger, or stuff it into a Joseph's pita.

Lamb Spanakopita Burgers with Tzatziki (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I love Greek food. I think I must have some Greek in my background, because I just can’t get enough of their food.

I also love a good burger. You can make a burger however you want it – with bacon and eggs, with onion jam and barbecue sauce, with grilled pineapple and teriyaki sauce, or with tzatziki over salad. Endless possibilities!

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For the tzatziki sauce, I combined fat free Greek yogurt, lemon juice, dill, finely diced cucumbers, parsley, garlic, salt, and pepper in a small bowl. Let it hang out in the fridge while the burgers cook so that the flavors have a chance to get to know one another.

For these burgers, I started with a base of ground lamb. If you’re hesitant to use lamb, can’t find lamb in your grocery store, or think it’s too expensive to use just use ground beef (or a mix of beef/pork, if you like).

In fact, by using different meat (with different fat content) you could make this an E or FP meal. As it is, if you used 96% or higher lean ground beef this would be a FP because there are no significant carbs in this meal. If you want to be in E territory, you could sandwich these babies between a sprouted bun (*Note that this is for a case of 6).

I seasoned the lamb with shallots, lemon zest, garlic, oregano, ground cinnamon, frozen cut leaf spinach, and feta cheese crumbles. Then I threw in one egg, and mixed it all up with my hands, formed a loaf in the bottom of my bowl, and scored it with my hand to make sure I got even patties.

When I form burger patties, I always make a little well in the center to keep them from puffing up in the middle when they cook. The center always puffs up to a normal height when cooking, so the burgers end up being even all the way around.

My favorite way to cook a burger is in a cast iron skillet. You get even cooking (with no burnt spots) and no sticking.

Cool the burgers slightly before putting them over your salad greens, otherwise your lettuce will get sad. Throw on some diced cucumbers, tomatoes, and  your cooked burger on top of your choice of salad greens, then slap some tzatziki on top.

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That’s what I call an easy, flavorful, and fresh meal.

Lamb Spanakopita Burgers (THM S)

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2lbs ground lamb
  • 1 small shallot, minced
  • 1 large clove of garlic, minced
  • 1 tsp dried oregano
  • zest of 1 lemon
  • 1/2 tsp ground cinnamon
  • 1 c frozen cut leaf spinach, thawed and water squeezed out
  • 1/4 c feta cheese crumbles
  • 1 egg
  • salt and pepper

Directions

  1. Combine all ingredients in a medium bowl until everything is mixed (being careful not to over mix).
  2. Form a loaf in the bottom of the bowl and score the meat with the back of your hand. Form patties with a small well in the center to prevent puffing.
  3. Place patties into a preheated cast iron skillet over medium heat, and cook to desired internal temperature, flipping only once.
  4. Remove from pan, cool, and top with tzatziki sauce.

Greek Tzatziki Sauce (THM FP)

  • Servings: 4-6
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/2 c fat free Greek yogurt
  • juice of 1/2 lemon
  • 1/3 c finely diced seedless cucumbers
  • 1 Tbsp fresh dill
  • 2 Tbsp fresh parsley
  • salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate until serving time.

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Smokehouse Cowboy Burgers

Burgers are so much fun! If you have a husband who may not be fully on board with Trim Healthy Mama, just serve him this and tell him everything will be OK.

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Smoky Sriracha Barbecue Sauce (THM FP)

  • 1 6oz can tomato paste
  • 1 Tsp blackstrap molasses
  • 1 Tsp GF Worcestershire sauce
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 tsp smoked paprika
  • 5 dashes liquid smoke
  • 2 Tsp apple cider vinegar
  • up to 1 Tsp Sriracha, or hot sauce
  • salt and pepper
  • 2 1/2 -3 c water

Combine all ingredients in a medium sauce pot, bring to a boil, and reduce to simmer over low heat for about an hour. When it’s reduced to the consistency you like, test for seasoning and adjust as needed.

Vidalia-Bacon Jam (THM S)

  • 1 vidalia onion, diced
  • 1 12oz package bacon, diced
  • 1 tsp blackstrap molasses
  • 1 c whiskey (I used Evan Williams)
  • salt and pepper

Add diced onion to a dry cast iron skillet over medium heat. Simmer until onions are golden brown and slightly tender. Add salt, pepper, molasses, and bacon. Continue simmering until bacon is cooked. Add whiskey, continue simmering until alcohol is cooked off and mixture is reduced by about half.

Remove from the heat and set it aside to cool slightly. Add mixture to a food processor and pulse until a loose paste forms. Put it in a small bowl and let stand at room temperature.

Cowboy Burgers (THM S)

  • 1 1/2 lbs 85% beef
  • 1 Tsp GF Worcestershire sauce
  • 10 dashes hot sauce
  • 1/2 tsp season salt (Your favorite sugar-free blend, I like something with garlic and celery salt)
  • 1/2 tsp chipotle chile powder
  • 1 egg

Place all ingredients in a medium bowl, and combine with your hands until the mixture just comes together. Form 4-5 patties, denting in the middle to prevent ballooning.

Place a cast iron pan or griddle over medium heat. Place the patties on the pan one by one, and leave them alone! No squishing, rearranging, or anything. Leave them alone for a good 2-3 minutes. When you start to see a good sear on the underside, flip them over, add cheddar cheese slices, and cook another 2-3 minutes. NOTE* I lightly vented my patties with a big lid and a splash of water to get the cheese fully melted.

Remove the burgers from the heat, add bacon jam and barbecue sauce. You can keep this bunless on pile it high on some romaine, or you can do an S-friendly bun.

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Mile-High Bunless Burgers

I love burgers any which way – turkey, beef, veggie, you name it. With the warm weather finally settling in, I am craving burgers all the time. Which isn’t a bad thing, because burgers done right can be a healthy and filling meal.

Most  of the time, burgers are done with potatoes – fries, potato salad, mashed potatoes, tots, sweet potato fries, baked potatoes…I could go on, but at the risk of sounding like Bubba, I’ll stop. To keep it low carb, I have been pairing my burgers with a big pile of buttered broccoli. However, I experimented a little and came up with, what I believe, to be a pretty darn good low carb mac and cheese. It was so rich, creamy, and delicious – and doesn’t put me into Crossover territory meal-wise. (That may sound like a foreign language, “Crossover,” but my fellow Trim Healthy Mamas will get me. Trim Healthy Mama is the food plan I follow that helps me lose and maintain weight. I will never refer to THM as a diet, because it’s not. It’s food freedom! If you’d like to learn more about the THM plan, you can do so here.)

Onto the good eats!

Jalapeno Bacon Cheese Burgers with Low Carb Mac and Cheese

Jalapeno Cheeseburgers (THM S)

  • 1lb grass-fed beef (mine was 85% lean, don’t be afraid of fat!)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp chipotle chile powder
  • Salt and pepper to taste
  • Diced pickled jalapeños to taste (I used about 1 Tsp)
  • Sprinkle of shredded sharp cheddar
  • Toppings: lettuce for the “bun”, tomato, pickles, cooked bacon, red onion, mustard, sugar free ketchup, mayonaise

Mix well, form into a mound, and score into 4s to get even patties. Make a dimple in the middle to prevent puffing. Grill to desired temperature, and top with thin-sliced hard cheddar.

Mac and Cheese (THM S)

  • 1/2 lb of Dreamfield’s rotini noodles (Essential! Learn more about Dreamfield’s)
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 c unsweetened almond milk
  • 1 tsp zanthan gum
  • 1 tsp dijon mustard
  • 3 heaped Tsp nutrional yeast (not essential, but helpful in kicking the sweetness of the milk. Plus, it’s good for you.)
  • 1 Tsp butter
  • Salt and pepper

Heat milk, butter, and mustard in a small pan. Once heated, add zanthan gum while whisking. Once sauce begins to thicken, sprinkle in cheese in 2 or 3 batches. Whisk in nutritional yeast, and turn off the heat. Add sauce to cooked pasta and enjoy! (NOTE* You can have up to 1 cup of Dreamfield’s pasta without going it being a Crossover.)