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News / Life / Food

BLT burger great for Father’s Day

By Linda Gassenheimer, Tribune News Service
Published: June 7, 2023, 6:01am

I was thinking about Father’s Day coming up. My husband loves to make a BLT sandwich for lunch. I added bacon, lettuce and fresh sliced tomatoes to a cooked burger to make a crunchy burger for his day — or it’s great for anytime you’re looking to add variety to your burger.

Cooked bacon is easily available at the market sold in boxes. I like to crisp them up in a skillet and then use the same skillet to cook the burger patties.

Helpful Hints:

  • You can find coleslaw mix in bags in the produce section or you can use any shredded cabbage mixture.
  • If cooked bacon isn’t available, an easy way to cook bacon is in the microwave for 2 minutes.

BLT Burger

Yield 2 servings. Recipe by Linda Gassenheimer

2 whole wheat hamburger rolls

4 cooked bacon rashers

1/2 pound 95 percent lean ground beef

Salt and freshly ground black pepper

1 small tomato, sliced, 2 slices needed

2 large romaine lettuce leaves, washed and dried

1 tablespoon reduced-fat mayonnaise

Place hamburger rolls in a toaster oven or under a broiler with the cut sides up. Toast until golden. Divide between two dinner plates. Place cooked bacon in a medium-size skillet over low heat and cook 2 minutes or until crisp. Place ground beef in a bowl and add salt and pepper to taste. Form into two burgers. Remove the bacon from the skillet and add the beef burgers. Saute 4 minutes, turn and saute 5 minutes. A meat thermometer should read 160 degrees. Place burgers on the bottom half of the toasted rolls. Place a lettuce leaf on each burger. Add a tomato slice to the lettuce. Top with 2 slices of bacon. Spread the top half of the burger roll on the cut side with the mayonnaise. Close the burger and serve.

Per serving: 387 calories (43% from fat), 18.7 g fat (5.2 g saturated, 6.3 g monounsaturated), 82 mg cholesterol, 30.4 g protein, 20.7 g carbohydrates, 3.3 g fiber, 510 mg sodium.

Quick Coleslaw

Yield 2 servings. Recipe by Linda Gassenheimer

2 tablespoons reduced-fat mayonnaise

2 tablespoons distilled white vinegar

1 teaspoon sugar

Salt and freshly ground black pepper

4 cups washed, ready-to-eat coleslaw mix

Mix mayonnaise, vinegar and sugar together in a medium-size bowl. Add salt and pepper to taste. Add coleslaw mix. Toss well making sure all of the cabbage is coated with the sauce. Add more salt and pepper, if needed. Set aside while burgers cook.

Per serving: 96 calories (47% from fat), 5 g fat (0.7 g saturated, 1.2 g monounsaturated), no cholesterol, 1.9 g protein, 11.3 g carbohydrates, 3.5 g fiber, 134 mg sodium.