Burgers are the All-American comfort food. I don't know one person who doesn't love and crave them. I am just such a person. But again, I am trying to trim the waistline so I can't eat them often. I thought of different ways to cut back the calories and fat in this recipe.
Of course I could go bunless and be carb free, lose the cheese and bacon, or use ground turkey or chicken. But to me, that is a sad excuse for a burger. Feel free to do those things if you would like, but I am keeping it classic here.
I'm using ground beef but instead of using 85/15 ground beef (85% lean meat, 15% fat), I am using 95/5 ground sirloin, which takes the fat down from 17 fat grams to about 5. I'm using thin cut provolone cheese, center-cut bacon, which has 40% LESS FAT than other bacon. And instead of using regular "fry sauce", A Utah original sauce of mayo and ketchup, I substituted plain, fat free Greek yogurt, ketchup and sriracha to add some heat.
Healthier Burger yields 8-1/4 lb burgers
2 lbs, 95/5 ground sirloin
8 whole wheat burger buns
8 thin sliced provolone cheese
1 lb CENTER CUT bacon (nitrite free is best)
2 heirloom tomatoes, sliced
1 avocado, halved and sliced
8 -16 lettuce leafs
caramelized balsamic onions (recipe below)
Faux fry sauce (recipe below)
salt and pepper
In a large bowl, mix together ground beef with 1 tsp salt and pepper, each. Separate meat into 8 equal portions, rolling into a ball, then flattening out into burger shape. Using your thumb, make a thumb print in the center of each burger. This will help them to NOT shrink when cooking. Set them aside while you make caramelized onions and cook the bacon.
Preheat oven to 425 degrees F. Place bacon on a cookie sheet and bake it for 20-25 minutes, or until desired doneness. Drain bacon on paper towels before serving.
Peel and slice onions into half moons. In a sauté pan, heat up 1 tsp olive oil over medium heat. Place onions in pan and sprinkle with salt and pepper and let them cook slowly til softened, at least 20 minutes. Once they are soft and browning, add 2 tsp Balsamic vinegar and cook for an additional 2 minutes. Remove from heat.
Cook your burgers either on an outside grill or inside in a cast iron skillet, about 5 minutes per side. The last 2 minutes, add your cheese and let it melt.
To make the Faux Fry Sauce, mix together 1/2 c plain greek yogurt, 1 tsp sriracha, 1/4 tsp salt and pepper and 2 TBSP ketchup. Whisk until smooth.
To assemble, spread 1 tsp faux fry sauce onto top bun. Place lettuce on bottom bun, stacked with cheeseburger, bacon, caramelized onions, tomatoes, avocado and then the top bun. I served them with baked sweet potato fries.