Every guy and his dad loves a big, meaty burger. But in today’s world of “The Biggest Loser,” we are inundated with warnings of excess calories and all the health concerns that come along with it. It’s almost enough to make a guy eat tofu. Almost.
Fear not my fellow carnivores. Chef Kyle Reynolds of Le Cordon Bleu Atlanta — the prestigious culinary institute — have designed a burger that delivers flavor, is packed with nutrients, and is lower in fat and calories.
Billed “The Ultimate Burger,” it’ll allow you and dad to enjoy some juicy flame-grilled goodness, without worrying you’re gonna get your inheritance sooner than later. Here’s Chef Reynolds’ recipe, so you can make some next weekend.
The Ultimate Burger
12 ounces White Oak Pastures grassfed ground beef (2.6% fat)
Salt and pepper, to taste
2 ounces Sweet Grass Dairy – Green Hill cheese
4 hamburger buns
2 ounces fat-free mayonnaise
2 ounces wholegrain mustard
1 clove garlic, minced
1 teaspoon lemon peel, finely grated
1 tablespoon Italian parsley, finely chopped fresh
1 large tomato, thinly sliced crosswise
2 ounces Lettuce
8 ounces button mushrooms, slice and sauteed
2 ounces Vidalia onion marmalade
4 slices Patak bacon, baked crisp and drained
Portion the ground beef into four equal sized patties, season to taste and grill to desired doneness.
While the patties are cooking, slice the cheese and place on top the patties to warm slightly.
Toast the inside of the buns on the grill.
Spread a tablespoon of mustard on the inside of the top bun and sprinkle with minced garlic, lemon peel, and parsley.
Spread a tablespoon of the mustard on the inside of the bottom bun, place a patty on top and stack the remaining ingredients. Top with the other half of the bun and serve immediately.