These trendy buns are just like ballpark soft pretzels—great for a hit of electrolytes pre- or postrun. But they’re higher in calories: 250 for three ounces.
The seeds contain copper, which works with ironto create red blood cells. A very sturdy bun.
The fermented dough is chock-full of good bacteria, which may make this bread easier to digest.
INGREDIENTS
In a large skillet heat oil over medium until the oil shimmers. Add cod and cook until browned on both sides, about 10 minutes total. Transfer to a paper-towel lined place.
In small bowl combine mayonnaise, capers and tarragon. Set aside until ready to use.
Add cod to ciabatta bun. Top with sliced radish, arugula, and prepared sauce.
We used ciabatta rolls for this recipe but toasted hamburger buns would be great as well.
You can make the sauce ahead of time, making this meal super quick!
We found that these twice baked potato bites are the perfect side to this burger.
A brioche bun is light and fluffy, thanks to its eggs and butter; a four-ounce bun has 14 grams of fat. An indulgent choice? Yep. Should that stop you? Nah. Pairs perfectly with delicate patties like salmon.
Hold up well under the messiest burgers. Ciabatta will really help you carb-load, with 54 grams per 3.5 ounces. Kaiser has 34 grams.
Many gluten-free brands are made with a variety of whole grains, like brown rice and sorghum.
A softer bun with great texture, it’s also one of the more flavorful options, thanks to its onion flecks. Goes well with a veggie burger.
A study in the journal Cancer Research found that when eaten together, broccoli and tomatoes led to a larger decrease in tumor growth than when eaten separately.
Prepare the cheese fondue as directed, then make the burgers. Placed a cooked meat patty on the bottom half of the 4 pieces, and place each one on an individual serving plate.
Spoon the hot cheese over the burgers and close with the remaining bread. If you want to make this a super cheesy burger, then serve the leftover fondue with the burgers for dipping.
