Best Grilled Burgers

serves 4

 1 pound lean ground beef (7% fat or less)

½ cup finely chopped scallions

¼ cup fat-free egg substitute

1 tablespoon Worcestershire sauce

½ teaspoon dry mustard

½ teaspoon salt

¼ teaspoon black pepper

4 whole wheat hamburger buns, split and toasted

4 slices sweet onion, such as Vidalia 4 thick tomato slices

4 lettuce leaves

¼ cup ketchup


  • Spray grill rack with nonstick spray. Pre- heat grill to medium-high or prepare medium- high fire using direct
  • Meanwhile, mix together beef, scallions, egg substitute, Worcestershire sauce, dry mus- tard, salt, and pepper in large bowl just until well With damp hands, shape mix- ture into 4 (½-inch-thick) patties.
  • Place patties on grill rack and grill until instant-read thermometer inserted into side of burger registers 160°F for well done, about 5 minutes per
  • Place burgers on bottoms of buns and top each with 1 onion slice, 1 tomato slice, and 1 lettuce leaf. Cover with tops of buns and serve with

PER SERVING (1 GARNISHED BURGER): 232 grams, 293 Cal, 8 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 62 mg Chol, 794 mg Sod, 30 g Total Carb, 9 g Total Sugar, 4 g Fib, 28 g Prot, 84 mg Calc.

PointsPlus value: 8