6 oz. raw extra lean ground beef (5% fat)
2 hamburger buns, reduced calorie
½ tsp. ground black pepper
¼ tsp. salt
Pesto mixture (see recipe below)
2 (1 oz.) slices mozzarella cheese, nonfat
2 thick slices tomato, medium
2 spinach leaves
2 corn cobs
1 tsp. light buttery spread
¼ tsp. cayenne pepper
Combine ground beef, black pepper, and ¼ of the pesto mixture in a bowl; mix lightly with fingertips or fork until just mixed; form into 2 patties. Heat grill to medium-high heat. Grill burgers to desired doneness, placing cheese over each patty for the last minute of grilling. Grill corn until kernels are browned in spots, 5-8 minutes. Brush buttery spread on corn and sprinkle with cayenne pepper. If desired, grill hamburger buns, cut side down, until lightly toasted, about 1 minute. To build the burgers, spread the bun bottoms with desired amount of remaining pesto. Top each burger with a tomato slice and spinach leaf. Serve any remaining pesto on the side. Serve with corn on the cob.
¾ cup fresh basil leaves, chopped
2 tsp. pine nuts (may use cashews or walnuts, if preferred)
1 tbsp. Parmesan cheese, grated, reduced fat
1 garlic clove, crushed
2 tsp. olive oil
½ tsp. lemon juice
¼ tsp. lemon pepper
Place nuts and garlic in food processor and process until finely chopped. Add basil, lemon juice and lemon pepper and process until you achieve a coarse puree. Add the olive oil and process until smooth; then pulse in the cheese. Transfer the pesto to a container, cover and refrigerate until needed, for up to 2 days.
Nutrition Info Per Serving: Calories: 415; Total Fat: 14g; Saturated Fat: 3.5g; Trans Fat: 0g; Cholesterol: 60mg; Sodium: 810mg; Total Carbohydrates: 42g; Fiber: 6.5g; Protein: 35.5g
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