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Vegetable Beef Burgers |
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Serves: 4
Print this Recipe
Try substituting shredded or finely chopped vegetables, such as carrots, cabbage or zucchini, for some of the meat next time you make burgers or meat loaf, as we’ve done here. You’ll be cutting the fat and adding fiber, vitamins and flavor.
1/2 pound extra-lean ground beef
1 1/2 cups grated carrots
1 egg, lightly beaten
1 1/2 tablespoons chopped onions
1 teaspoon salt
1/4 teaspoon pepper
4 whole wheat hamburger buns
Spray 10-inch nonstick skillet with nonstick cooking spray. Mix all ingredients except buns. Shape mixture into 8 patties. Cook patties in skillet over medium heat, turning once, until brown; reduce heat to low. Cover and cook about 10 minutes or until no longer pink in center and juice is clear. Serve on buns.
1 serving: Calories 240 (Calories from Fat 90); Fat 10g (Saturated 4g); Cholesterol 85mg; Sodium 870mg; Carbohydrate 25g (Dietary Fiber 4g); Protein 17g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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