Categories: burgers

Ingredients

• 2 medium potato(es), about 3/4 lb
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt
• 6 oz raw extra lean ground beef
• 1 small onion(s), red, finely chopped
• 1 medium garlic clove(s), crushed
• 2 Tbsp parsley, flat-leaf, finely chopped
• 3 Tbsp dried bread crumbs
• 1 medium egg white(s), beaten lightly
• 2 high-fiber roll(s), 2 oz each
• 4 piece lettuce
• 1 medium tomato(es), sliced
• 1/8 cup low-fat shredded cheddar cheese
• Instructions

Directions

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.

2. Cut potatoes into wedges; boil, steam or microwave until tender. Place wedges, skin side down, on prepared baking sheet; sprinkle with combined pepper and salt. Bake until lightly browned and crispy, about 30 minutes.

3. Combine beef, onion, garlic, parsley, breadcrumbs and egg white in a small bowl; shape into 2 patties.

4. Cook patties in a nonstick pan over medium heat, turning once, until browned and cooked through. Top each patty with 1 tablespoon cheese, place on baking sheet and bake in already heated oven until cheese is melted.

5. Place patties on rolls and top with lettuce and tomato. Serve with potato wedges.

6. Chef Tips

7. Making the burgers with lean ground beef instead of fattier cuts of meat.

8. Using reduced fat cheese that’s shredded to cover more space ensuring the taste of cheese in each bite, with much less calories.

9. Creating a slimmed down version of greasy fries by baking a batch of spicy potato wedges.

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