Post by Loupy on Jul 17, 2011 15:29:15 GMT -7
Chipotle Barbecue Burgers with Slaw
Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson
The cool sour cream dressing in the slaw balances the spiciness of chiles in the burger. Toast the buns while the patties cook. Serve with baked sweet potato chips.
YIELD: 4 servings
COURSE:Main Dishes
Ingredients
1/2 cup dry breadcrumbs
2 tablespoons barbecue sauce
1 tablespoon chopped chipotle chiles, canned in adobo sauce
1 teaspoon bottled minced garlic
1 pound lean ground beef
1 large egg
Cooking spray
2 cups cabbage-and-carrot coleslaw
1 tablespoon reduced-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon sugar
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (1 1/2-ounce) hamburger buns
Preparation
Combine first 6 ingredients.
Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.
Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well.
Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.
Nutritional Information
Amount per serving
Calories: 358
Calories from fat: 23%
Fat: 9.1g
Saturated fat: 3g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 1.9g
Protein: 32.1g
Carbohydrate: 36.3g
Fiber: 2.6g
Cholesterol: 115mg
Iron: 4.3mg
Sodium: 609mg
Calcium: 112mg
Jackie Mills, MS, RD, Cooking Light
JANUARY 2008
Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson
The cool sour cream dressing in the slaw balances the spiciness of chiles in the burger. Toast the buns while the patties cook. Serve with baked sweet potato chips.
YIELD: 4 servings
COURSE:Main Dishes
Ingredients
1/2 cup dry breadcrumbs
2 tablespoons barbecue sauce
1 tablespoon chopped chipotle chiles, canned in adobo sauce
1 teaspoon bottled minced garlic
1 pound lean ground beef
1 large egg
Cooking spray
2 cups cabbage-and-carrot coleslaw
1 tablespoon reduced-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon sugar
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (1 1/2-ounce) hamburger buns
Preparation
Combine first 6 ingredients.
Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.
Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well.
Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.
Nutritional Information
Amount per serving
Calories: 358
Calories from fat: 23%
Fat: 9.1g
Saturated fat: 3g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 1.9g
Protein: 32.1g
Carbohydrate: 36.3g
Fiber: 2.6g
Cholesterol: 115mg
Iron: 4.3mg
Sodium: 609mg
Calcium: 112mg
Jackie Mills, MS, RD, Cooking Light
JANUARY 2008
