by Elizabeth Brownfield in Chefs and Restaurants, May 29, 2017
by Toby Amidor in Dining Out, July 25, 2016
Chefs Gabi Quiñónez Denton and Greg Denton at the James Beard Foundation’s Blended Burger Project kickoff event at the James Beard House
What’s the secret to building a better burger? If you ask the James Beard Foundation and Chefs Greg Denton and Gabi Quiñónez Denton, it’s using less meat.
The Dentons — the husband and wife chef team behind Ox and Superbite in Portland, Oregon, and recent winners of the James Beard award for Best Chef Northwest — teamed with the JBF to kick off the 2017 Blended Burger Project. The eco-minded movement challenges chefs all over the country to blend finely chopped mushrooms into the meat in their burger mix to create a more nutritious and sustainable burger.
Starting today through July 31st, chefs across the country will be serving up their own versions of a blended burger. (Click here to find one near you: hundreds of chefs from 40-some states are participating — from old-school diners to fine-dining restaurants alike. Try as many as you can this summer, then vote for your favorite!) The rules are simple: Chefs can use any type of meat and mushrooms they want, but the patties must contain 25 to 50 percent ‘shrooms. Read more
by Marge Perry in Grilling, Healthy Recipes, June 16, 2016
This chain has been popping up throughout the country. The restaurant offers 100 percent all-natural certified Angus beef and vegetarian options, and gluten-free buns are available upon request. However, as with many quick-serve joints, there are not-so-healthy and better-for-you menu options to choose from. Find out what you should order and what you should skip the next time you stop in for a Smashburger.
by Katie Cavuto-Boyle in Uncategorized, June 28, 2009
Ah, the juicy burgers of summer cookouts! They taste so good — but are so often huge fat and calorie bombs. The sad truth is that most homemade burgers have well over 800 calories. But it is possible to pack all that savory meaty flavor, oozing melting cheese, and yes, even bacon into a big, satisfying burger without blowing your dietary allotment for the entire day.
A typical homemade 6-ounce burger alone can easily pack 450 calories — and the bun, cheese and bacon will add another 400. And that’s without any sauce or mayo.
So we reconstructed the burger to pack in all that great decadent flavor with about half the calories and saturated fat.
Lightened-up burger tips:
- Use 93% lean ground beef. This is the optimal point, at which the meat won’t dry out but is reasonably lean.
- Swap regular mayo for a canola-based version to save 50 calories and 6 grams of fat per tablespoon.
- Toss reduced-fat cheese with chopped bacon to get more smoky bacon flavor in every bite.
- Think small when it comes to the bun: A smaller bun not only equals fewer calories but also makes your burger seem that much bigger!
by Dana Angelo White in Meal Makeovers, May 28, 2009
Nothing beats sitting in my backyard and enjoying the warm summer air, the view of my garden and, of course, aromas from the grill. Burgers are a favorite at my house, but we tend to steer clear of your run-of-the-mill beef burger, which (though loaded with iron) contains a good amount of saturated fat and cholesterol.
We’re all about building better burgers, and believe me, there are a ton of tasty options beyond just beef. Did you know buffalo or bison meat has less cholesterol than chicken? Bison burgers have just as much flavor as regular beef burgers and, best of all, they taste the same! Turkey burgers, salmon burgers and veggie burgers are also high on my list of non-beef options. Serve them up on a crispy English muffin topped with all your favorite fixins (hold the mayo), and you have a hearty burger for your next cookout.
Here are my tried-and-true bison, turkey and veggie burger recipes.
Get the recipes »
by Dana Angelo White in Dining Out, Healthy Tips, May 26, 2009
Spring and summer are prime time for burgers — they’re so perfect for cookouts. Today is actually National Burger Day, and what better way to celebrate than with a few tips and recipes. Whether you like beef, poultry or veggies, there’s a patty out there for you. Here are some ways to build a lighter — but still yummy — sandwich.
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by Dana Angelo White in Dining Out, Healthy Tips, March 19, 2009
Ballpark food isn’t just about hot dogs and Cracker Jacks any more. Whether it’s the little league field or one of those new pro stadiums, food options have exploded (and so have the calorie counts). Don’t strike out — try these tips.
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I don’t eat a lot of red meat, but when the craving strikes, I won’t deprive myself. Here are a few ideas for ordering a dreamy burger while avoiding a calorie nightmare.
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