5 Strategies for Creating a Healthier Hamburger


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5 Tips for Building a Healthier Burger Start with lean meat. Be wary of ground turkey: it’s often a mix of light and dark meat and can be higher in fat than Downsize your patty. Restaurants have gotten us used to monster-sized 8-ounce burgers. But you’re better off cooking up Opt for a whole. “Make your burger healthier with a thin coat of ketchup, mustard and/or low-fat mayonnaise. Pile on the fresh veggies; and add a slice of low. Add bulk to your burger by piling on vegetables like tomatoes, lettuce, chile peppers and onions.

Vegetables are very low in calories and contain fiber to help keep you satisfied. Choose one. Try these 7 tips for building a healthy burger from the experts at Consumer Reports. Try a veggie burger. A good health move is to make some of your burgers meatless.

It can be as simple as. Or instead of bread crumbs, try a gluten-free option with almonds, walnuts, or other nuts. Add things you’d traditionally place on top of the burger inside the patty. Mix in onions, tomatoes, spinach, mushrooms, salsas, or any other vegetables to make a tasty. Chopped mushrooms, greens, and onions, or grated sweet potatoes, carrots, and zucchini offer delightful flavors, and they add some extra juices back into the burger, too!

Grains, beans, and pulses can also make an appearance; try black beans, lentils, quinoa, or rice. 5 ways to build a healthier burger without cutting flavor. Get the latest from TODAY. And, surprise, they can also be (relatively) healthy.

Here are five ways to make a healthier burger. 1. Use a Lid—or a Scale.

To ensure all of your burgers will be done at the same time, they’ve got to be the same size and shape. To ensure sure each patty is the same size, use a food scale. And to make sure your meat discs are all the same shape and thickness, try using a. Allowing the burgers to rest, allows the meat to finish cooking and allows the juices within redistribute throughout the patty for maximum juiciness. 5 to 10 minutes will make a difference.

Step 9: Lettuce should not be a topping. When building your burger, simply put the lettuce on the bottom underneath your burger. The deeper the color, the more nutrients veggies pack.

Pile your burger high since they’re so low in calories. Opt for spinach over iceberg lettuce and red bell peppers instead of yellow for more.

List of related literature:

● Record the nutrients in one of each of the burgers, premium salads and sides.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Include lettuce and tomato for vitamins A and C. Avoid dressings on hamburgers because they tend to be high in calories and fat.

“Foundations of Maternal-Newborn and Women's Health Nursing E-Book” by Sharon Smith Murray, Emily Slone McKinney
from Foundations of Maternal-Newborn and Women’s Health Nursing E-Book
by Sharon Smith Murray, Emily Slone McKinney
Elsevier Health Sciences, 2017

BURGER GUIDELINES • Wet your hands with cold water when mixing the meat and when forming burgers.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

To ensure the best texture, don’t let the burgers stand for more than an hour before cooking.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Build the burgers to your liking, using lettuce, tomato, bell pepper—and, of

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

When adding other fats, think heart healthy (arteries start clogging early in this fast-food-fed nation): olive and canola oil, avocados, smooth, thinly spread nut butter (if there’s no

“What to Expect: The Second Year” by Heidi Murkoff
from What to Expect: The Second Year
by Heidi Murkoff
Simon & Schuster UK, 2012

Build each burger on a bun with horseradish Dijon, a lettuce leaf, a patty, and caramelized onions.

“Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance
from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics
by Jamie Purviance
Houghton Mifflin Harcourt, 2016

One hack is to get a burger without a bun, add egg, add avocado, add bacon and extra veggies on the side… and you don’t have to be afraid if they sauté the veggies in oil!

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
Hay House, 2019

Independent Actions Provide instructions on ways the client can reduce intake of saturated fat and cholesterol: • Reduce intake of meat fat (e.g., trim visible fat off meat; replace fatty meats such as fatty cuts of steak, hamburger, and processed meats with leaner products).

“Ulrich & Canale's Nursing Care Planning Guides E-Book” by Nancy Haugen, Sandra J. Galura
from Ulrich & Canale’s Nursing Care Planning Guides E-Book
by Nancy Haugen, Sandra J. Galura
Elsevier Health Sciences, 2010

WHY THIS RECIPE WORKS The ultimate indoor burger should be a juicy patty with a crisp crust.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • IIRC my Ex put in Worcestershire sauce, one packet of Lipton’s onion mix, ketchup, & salt/pepper…..Then we grilled moping with BBQ sauce………..yum yum

  • “Penis, out. Condom, on. Legs, open. Here’s where we take it to a whole new level…a touch of lube.. there’s nothing worse than a dry hole. Penis, in. You want to literally fuck the vagina. Beautiful.”

  • I just came to put a dislike because of the raw burger in the thumbnail. Our ancestors did not invent fire for me to eat raw burgers.

  • I don’t think there is a need to add light butter, the fat of the meat is enough, I don’t want to taste an another fat than the meat.

  • Oh Anthony, never has the world needed you so much. You’ve articulated everything I was unable to about what is important in a burger and in food in general. Textural and structural elements are every bit as important as flavour and aesthetics. Life can be a heavy burden, I hope you are at peace.

  • Agreed on the bacon. If done right, it definitely adds to it. But too many places do it wrong. They’ll use some thick cut bacon that’s undercooked. That just completely ruins it. Might as well take it off

  • Two biggest pet peeves. 1-Staging. Making it look like it’s all going smoothly where you see him knock over the oil, first 3 patties, then 6 cooking on the grill at the same time. 2-Tall burger. This is the stupidest idea of food I have ever seen! What good is stacking on ingredients for a burger you have to unhinge your mouth to take a bite for? It’s like putting fillings in a burrito from left to right.

  • I fold in the corners of the cheese slice to make it a smaller square so when I put it on the burger to melt none of it runs off and makes a mess or gets wasted.