Even if you are like us and don’t eat a lot of red meat, you probably have a burger now and then. I wanted to do something different than a plain burger so I put my thinking cap on (“what flavors am I hungry for?”) and looked in the pantry (“what do I have on hand?”).
The result was this very flavorful burger with wilted cabbage and sautéed mushrooms instead of lettuce and tomato, a lemony, chutney-low fat sour cream sauce and chopped green onions instead of mustard, ketchup, and pickle, and a whole wheat naan instead of a bun. It all worked together well and, paired with sweet potato fries, made a nice alternative for us. Now I feel compelled to be creative on those occasional burger nights!
Makes 4 servings, each approximately 426 calories, 31.5 grams fat, 12 grams carbs, 0.8 grams fiber, 23.4 grams protein, 11 WW Points+ (including ¾ of piece of naan)
1 lb ground beef (10% fat content)
4 cups shredded cabbage, wilted
1 cup sliced mushrooms, sautéed in 1 tsp olive oil
½ cup chopped green onion
2 TBSP Major Grey Chutney
¾ cup low fat sour cream
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper
Whole wheat naan
Mix salt and pepper to taste into the ground beef. Make 4 patties. Cook on grill (or in grill pan) to your desired doneness. Meanwhile, mix wilted cabbage and cooked mushrooms together and season with salt and pepper, keep warm. Mix zest, juice, chutney, and sour cream together.
Brush naan with water and warm in oven on 400 degrees for 5 minutes.
Use cabbage/mushroom mix as base layer on naan.
Add burger and top with sour cream sauce and chopped onions.
How about you? Ready to mix up your burger night a bit? Please share your ideas!