6
George Foreman’s PowerBurger*
A flavourful hamburger that we think tastes even better than its all-meat cousin!
It pays to eat meals that minimise meat. To reduce saturated fat in a typical burger, you
can cut back on the amount of meat and make up for it with plant-based ingredients.
In this recipe, breadcrumbs and chopped vegetables have been added. You could
also try cooked rice, other grains or cereal. In addition, choose wholewheat buns; they
typically contain one gram less of fat than regular or even reduce-calorie buns.
If you settle for nothing less than a cheeseburger, Swiss cheese is generally lower in fat
than Cheddar. Alternatively, use reduced fat cheese (with roughly half the fat content).
Mustard contains less than a tenth of the fat of mayonnaise.
Top your burger in healthful style with dark, leafy, green lettuce, shredded cabbage,
fresh cilantro, basil or spinach.
375g lean minced beef
4 tbsp seasoned breadcrumbs
4 tbsp chopped vegetables – onions, spring onions, courgettes, parsley (these can be
sautéed)
• In a medium-size mixing bowl, combine the vegetables and breadcrumbs. Add the
minced beef and mix well.
• Shape the mixture into 10cm (4”) wide patties.
• Place the patties on the grill four at a time.
• Cook for 5–6 minutes or until the meat is no longer pink and the juices run clear,
turning once.
• Yield: Serves 4
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie Calbom.
strip steak polynesian
4 tbsp soy sauce
2 cloves garlic, crushed
2 tsp honey
4 pieces quick frying steak
• Combine the soy sauce, garlic and honey
• Marinate the steak in the mixture for about an hour in the fridge.
• Place the marinated steak on to the grill.
• Cook for 3 minutes, open the grill, and pour the rest of the marinade sauce over the
steaks.
• Cook for 1 minute more, then serve on a bed of rice.
• Yield: Serves 4
