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Herb-filled Sirloin Burgers

Herbs are plentiful and inexpensive throughout the summer and into early fall, adding great flavor without adding any additional calories or fat. If you want to make this during the winter sometime (to remind you of warm, sunny summers), pick some of your favorite herbs up at the supermarket, or if you think ahead, freeze some before they’re all gone from your garden! Serves 4 1 pound Laura’s Lean Beef 4% Fat Ground Sirloin 1 cup mixed herbs, such as basil, parsley, thyme, rosemary, washed, dried and finely chopped 6 tablespoons fat-free cream cheese at room temperature 2 teaspoons salt 1 teaspoon freshly ground black pepper 1. Heat grill (or grill pan on stove top) to high. Lightly oil the grill rack. Divide ground beef into four even portions; divide each portion in half again and pat out into large flat patties. You will have 8 patties. 2. In bowl, mix fresh herbs with cream cheese. Divide the herbed cheese mixture among four of the patties, spreading it almost to the edge of each patty. Top each patty with second patty and seal the edges by pinching them closed. 3. Gently place patties on hot grill. Grill about 4 minutes, then carefully turn and grill another 3 to 4 minutes. Serve alone or on burger buns. Nutrition information per burger (no bun): 162.5 calories, 4.5 g fat, 2 g saturated fat, 0 trans fat, 62 mg cholesterol, 235 mg sodium, 12.5 g carbohydrates, 0 fiber, 26 grams protein Menu Suggestion Herb Filled Summer Sirloin Burger Whole Wheat Bun Mixed Salad with Fresh Corn Kernels and Balsamic Vinaigrette Grilled Zucchini Slices Frozen Yogurt and Fresh Berries

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