Tuesday, June 26, 2012

Time to heat up the grill for the 4th of July: Two-Bite Burgers

One of my favorite parts about late spring, summer, and fall is eating tasty dishes that come off the grill! Some of my all time favorites are steaks, jalapeno poppers, grilled fresh veggies, steak and veggie kabobs, and of course, the all-American burger! Some of you may or may not have watched Rachel Ray's segment on the hamburger. I want to start out by saying that in the beef industry we strive to provide a wholesome, safe, and nutritious product through every facet of the production cycle. Beef is very healthy for you and your family and provides essential nutrients such as zinc, iron, protein and B vitamins.

Zinc - helps to create a healthy immune system and heal wounds
Iron - helps carry oxygen in the blood to all cells and muscles to prevent fatigue
Protein - helps to build a strong and healthy body
B-complex vitamins (including vitamin B12, niacin, vitamin B6 and riboflavin) - helps release energy from food.
There are 29 lean cuts of beef that meet government guidelines for lean such as the Tenderloin, T-bone steak, and 95% Lean Ground Beef.
More on the health benefits of BEEF

When cooking beef at home, it's important to handle, cook, and store beef correctly. By using a meat thermometer you can ensure that your ground beef is cooked correctly - the internal temperature of hamburgers should reach 160 degrees F before consumption.

Here is a new burger recipe I received today from BEEF It's What's for Dinner. It looks delicious and I cannot wait to give it a try. This would be a great idea for the 4th of July. I know when celebrating with my family, we always have TONS of food so these bite size burgers would make a great appetizer.

Two-Bite Burgers                                                            


  1. 1 pound ground beef (96% lean)
  2. 9 whole wheat small hamburger or slider buns, split, divided
  3. 1/4 cup minced onion
  4. 1 egg white, slightly beaten
  5. 2 cloves garlic, minced
  6. 1/2 teaspoon salt
  7. 1/8 teaspoon pepper
          Topping Variations:
  1. Mango-Pineapple Salsa, Spicy Caramelized Onions or Creamy Yogurt-Feta Sauce

  2. Instructions
  1. Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
  2. Combine ground beef, 1/2 cup bread crumbs, onion, egg white, garlic, salt and pepper in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
  3. Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 1-1/2 minutes before burgers are done, place rolls, cut sides down, on grid. Grill until lightly toasted. 
  4. Serve burgers in buns with Topping(s) Variation(s), as desired. Close sandwiches.

    Mango-Pineapple Salsa: Combine 1/2 cup finely diced ripe mango or 1/2 cup finely diced drained jarred ripe mango, 1/3 cup finely chopped fresh pineapple or 1/3 cup drained canned crushed pineapple, 1/4 cup finely chopped tomato, 1 to 2 tablespoons finely chopped jalapeño pepper, 1 tablespoon finely chopped fresh mint, 1 tablespoon fresh lime juice and 1/4 teaspoon salt in small bowl. Refrigerate until ready to use. Makes 1 cup

    Spicy Caramelized Onions: Heat 1 tablespoon olive oil in large nonstick skillet over medium heat until hot. Add 3 cups thinly sliced yellow onions and 2 to 3 medium thinly sliced red or green jalapeño peppers or 6 thinly sliced baby sweet red bell peppers. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low; stir in 1/2 teaspoon cumin. Cook 15 to 18 minutes or until onions are very tender and golden brown, stirring frequently. Season with salt, as desired. Makes 1-1/2 cups

    Creamy Yogurt-Feta Sauce: Combine 1/2 cup reduced-fat or nonfat plain or Greek yogurt, 1/4 cup reduced-fat or regular crumbled feta cheese, 2 tablespoons minced onion and 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano leaves in small bowl. Season with salt and pepper, as desired. Refrigerate until ready to use. Makes about 3/4 cup

No comments: