One of my summer choices for a healthy burger is this recipe – what was originally inspired by a recipe called Chicken Burgers with Warm Mushroom Salad. I thought the original burger recipe itself had potential, so I just changed it up a bit and made it even better. Admittedly, I do my own thing on the salad – I don’t think her salad recipe does the burger justice. I followed the notion of involving mushrooms in the side dish, however, since it is in keeping with the Italian influence and compliments the burger well. Wait till you taste these!
I have to give credit where it’s due. In her 2003 cookbook, More Low-Carb Meals in Minutes, Linda Gassenheimer collected and created and some wonderful gourmet-inspired recipes that are appropriate for many of the more popular low-carb diets. It targets diet crazes such as Protein Power, Atkins, and now, South Beach Diet. I refer back to this book frequently when I am in Phase One of the SBD, for something more inspiring than lean chicken and a pile of roasted vegetables. This is an excellent supplement for the SBD books because it has beautiful pictures and recipes that are a step up from the menus in the original diet plans, and most are quick and easy to make. Since that book was published, there have been more, updated versions – equally beautiful and with great new recipes, and I intend to purchase this one called Good Carb Meals in Minutes, which is geared for the latter phases of low-carb diets and appropriate for anyone who just wants to eat healthy, delicious meals and not spend an hour in the kitchen doing so.
My modified recipe takes about 30 minutes, so if you’re using a charcoal grill (which I prefer), light it up and get started. Makes 6 burgers.
- 1 lb. package of ground chicken
- 2 turkey sausage links, casings removed
- 2 tablespoons refrigerated store-bought pesto sauce
- coarse salt & fresh ground pepper, about 1/2 teaspoon each
- 2 ripe plum tomatoes, chopped
- 3 scallions, tops and bottoms trimmed, sliced
- 1 tablespoon dressing from the Grilled Onion & Mushroom Salad with Arugula & Goat Cheese recipe
- 6 slices Gouda cheese
In a large bowl, gently mix together the ground chicken, ground sausage, pesto, salt and pepper. Take care not to overwork the meat, as is it easy to toughen. Form into 6 patties, about 4 inches in diameter and 1/2 inch thick. Place on a plate or platter and refrigerate until ready to grill and prepare side dishes.
Cook burgers: Heat grill to medium. Oil the grates well with vegetable oil (chicken burgers stick easily). Grill patties, turning only once, about 6-8 minutes per side. During the last minute of grilling, top burgers with Gouda slices, put cover on grill down until just melted. Serve on toasted or grilled whole-wheat sandwich buns and top with tomato mixture. Phase One dieters, serve without buns or open-face with one slice of toasted whole-grain bread.