Wednesday, October 1, 2008

Low-fat Classic Hamburger

vintage burger poster

Say goodbye to summer with this low-fat version of hamburgers! This is a recipe we use often, and we have some tricks to lower the points even more.*

*We use Wonder Light Buns (3 pts.)

*Or....We use 1 point bread slices instead of buns (2 pts.). Hamburger buns taste best, but this is a pretty good substitute. It's better if you lightly toast the bread.

*We make the patties smaller, and/or use the leanest burger we can find. (94/6) (3 pts.)

When DH first made this recipe I scoffed at the recipe -- veggies in the burger? Bleh. He made it anyway, thank goodness! This burger recipe is now my favorite; I like it better than fast food. So tasty. It's good for you, too.

Here's how I make my burger:  with the bread slices (2 pts.), super-lean hamburger patty (3 pts.), tomato slices, cuke slices (I know, I know -- just try it!), lettuce, hold the onion, dab o' ketchup, just a skiff of light mayo (o pts. -- I put on just enough that I can see it and tell myself, yep I had mayo on my burger -- LOL). People, that's a yummy 5 point burger! Huzzah!


Low-fat Classic Hamburger

14 ounces ground beef sirloin or round

1/2 cup finely chopped scallion (green onion)

1/2 cup shredded carrot

1 large egg, lightly beaten, or 1/4 cup egg substitute

1/4 cup tomato sauce

4 teaspoons chopped fresh flat-leaf parsley

1/2 cup sliced onion, separated into rings

4 (2 ounce) hamburger buns

4 lettuce leaves

1/2 medium cucumber, sliced

1 medium tomato, sliced

2 tablespoons + 2 teaspoons ketchup


1. In a large bowl, combine the beef, scallion, carrot, egg, tomato sauce, and parsley. Shape the mixture into 4 equal burgers.

2. Spray a large non-stick skillet with non-stick spray and place over medium heat. Add the burgers; cook, turning once, until an instant-read thermometer inserted in the side of each patty registers 160 degrees F. for medium, about 10 minutes.  Remove the burgers from the skillet; set aside and keep warm.

3. Add the onion to the skillet; cook, stirring frequently, until softened and lightly browned, 2-3 minutes.

4. Toast the hamburger buns. Place 1 lettuce leaf on the bottom half of each roll; divide the cucumber and tomato slices on top of each, then top with a burger. Divide the onions and ketchup among the burgers, the top with the other half of the buns.

Makes 4 servings.  1 burger = 7 points*


*for even lower points, see above.

Weight Watchers New Complete Cookbook, p. 197

picture credit:, Burgers


Pattie said...

Oh Wendy, I shouldn't have read your blog quite so soon... I just got back from having a blood test, and I haven’t eaten since 9:00 last night. I'm starving! :-)

Your burger recipe sounds SOOO good! Thanks for sharing.

John Heeder said...

I always get a kick out of making these burgers. First of all, they cook up tasty and juicy. Second of all they look kind of cool with all the veggies poking out of them. Third of all, you can eat two of them if you are of a mind to, and still stay within points.

Go ahead and pile on the cukes, lettuce, tomato, and onion. The more of the point-0 stuff you pile on, the more filling the burger is.

Another great thing is that grilled or pan-fried, the burgers come out great.