For just six calories, add a few slices of crisp, hydrating cucumbers and an ounce of flavor-packed pimiento peppers.
Protect your muscles with the protein found in eggs, and your bones with the vitamin K found in leafy greens.
Pineapple has bromelain, which helps reduce injury-related inflammation, and enzymes in scallions produce a compound that has antiviral and antimicrobial properties.
Tzatziki Sauce Ingredients
½ seedless cucumber, peeled and grated
½ teaspoon kosher salt
½ cup 2% Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 clove garlic, crushed in a garlic press
1 ½ teaspoons lemon juice
••••INSTRUCTIONS••••
Put grated cucumber in a sieve placed over a bowl and sprinkle with salt. Toss gently to combine. Let sit for 30 minutes. Squeeze to remove as much water as possible. Transfer to a medium bowl. Add yogurt, dill, mint, garlic, and lemon juice. Stir well to combine. Cover and chill in the refrigerator until ready to use.
••••BURGER INGREDIENTS••••
1 ½ pounds ground lamb
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
canola oil, for the grill
4 ciabatta buns, sliced
4 thick tomato slices
4 thin red onion slices
1 cup fresh baby spinach
••••INSTRUCTIONS••••
Prepare grill for medium-high heat. In a large bowl, add lamb, salt, cumin, cinnamon, and pepper. Using your hands, gently mix until spices are combined. Shape into 4 patties, pressing an indent into the middle of each. Brush grill grates with oil. Cook patties on grill, with lid closed, until grill marks form, 6 minutes. Flip patties and cook for another 6 to 7 minutes for medium-well (or until they reach desired doneness).
Meanwhile, lightly toast buns. Transfer patties to toasted bottom buns. Top each with 2 tablespoons of tzatziki sauce, tomato slice, onion slice, and ¼ cup spinach. Add top buns and serve. Makes 4 servings.
••••INGREDIENTS••••
½ cup walnuts
1 small white onion, quartered
1 can (15.5 ounces) black beans, drained and rinsed
½ cup whole-wheat panko breadcrumbs
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 egg, lightly beaten
1 tablespoon canola oil
4 slices pepper jack cheese
4 large, soft pretzel rolls, sliced
¼ cup olive-oil mayonnaise
1 teaspoon hot sauce (optional)
½ cup sliced pimiento peppers or 2 roasted red pepper halves
4 romaine lettuce leaves
••••INSTRUCTIONS•••
Place walnuts in food processor. Process for about 20 seconds, or until the nuts are like breadcrumbs. Transfer to a medium bowl.
Add onion to food processor and process until finely chopped, about 10 seconds. Add half the beans and process until they’re a chunky puree, about 10 seconds. Transfer mixture to bowl of walnuts. Add remaining beans, breadcrumbs, cumin, chili powder, paprika, salt, pepper, and egg. Mix until well combined. With wet hands, form mixture into 4 patties. Chill for 1 hour.
Heat oil in a large nonstick skillet over medium-high. Add patties and cook until browned, 5 to 7 minutes. Flip, top patties with cheese, and cook 4 to 6 minutes more, covering with a lid in the last few minutes to melt cheese.
Meanwhile, lightly toast rolls. Spread 1 ½ teaspoons of mayo inside each top and bottom bun. Transfer cooked patties to bottom buns. Top each patty with ¼ teaspoon of hot sauce, ¼ of the pimientos, and 1 lettuce leaf. Add top buns and serve. Makes 4 servings.
6 slices bacon
¼ cup mayonnaise
½ tablespoon sriracha
canola oil, for the grill
4 slices (½″ thick) sweet onion
1 ½ pounds ground beef chuck or sirloin
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 slices (1 ounce each) sharp cheddar cheese
4 kaiser buns, sliced
16 dill pickle slices
4 tomato slices
4 leaves Boston or Bibb lettuce
Place bacon slices in a large skillet. Cook over medium, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain. Let cool slightly, then break in half.
Meanwhile, in a small bowl, stir together mayonnaise and sriracha.
Prepare grill for medium-high heat. Brush grates with oil. Add onion and cook, flipping halfway through, until lightly charred, 6 minutes. Remove from grill and set aside.
While onion cooks, form beef into 4 patties, pressing an indent into the middle of each. Season outside of patties with salt and pepper. Cook on grill with lid closed until grill marks form, 6 minutes. Flip patties and top each with a slice of cheese. Cook for another 6 to 7 minutes for medium-well (or until they reach desired doneness).
Meanwhile, lightly toast buns. Spread an equal amount of sriracha-mayo on inside of each top bun. Transfer cooked patties to toasted bottom buns and top each with 3 bacon halves, 1 onion slice, 1 tomato slice, 4 pickles, and 1 lettuce leaf. Add top buns and serve. Makes 4 servings.
Ingredients
Burgers
Instructions
To make the caramelized onions heat a medium cast iron pan over medium heat.
Add olive oil and once hot add the onions, salt and pepper. cook stirring every few minutes until the onions have softened and developed and nice, even brown color.Set aside until ready to build the burgers.
In a bowl combine the quinoa, mashed cannellini beans, bread crumbs, eggs, garlic, chipotle chile powder, salt and pepper. mix well to moisten the ingredients then mix in the shredded cheese.
Mix well again and form into 4 equal burger patties. Set the patties in the fridge and chill for 30 min.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Set the temperature to 350 degrees and preheat, lid closed for 10-15 minutes.
Place the patties on the grill and cook 7 minutes on each side.
During the last few minutes place the buns on the grill to toast and top each patty with a slice of cheese. Close the lid and cook for 2 minutes or until cheese is melted.
To build the burger top each bun with mayo and ketchup then patty, caramelized onions, tomato and lettuce or your choice of toppings. Enjoy!
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