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Beef and Grain Burgers

Quinoa adds texture and earthiness to this lean beef burger. Made in a similar way to meatloaf, this patty substitutes an ancient grain for bread crumbs.

  • 25
    min
  • 4
    SERVINGS
  • 220
    Cal
  • 25 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% or leaner)
  • 1 cup cooked quinoa
  • 1 egg white
  • 1 tablespoon Montreal steak seasoning
  • 4 whole wheat hamburger buns
  • Sliced tomatoes and lettuce

Cooking:

  1. Combine ground beef, quinoa, egg and Montreal steak seasoning in large bowl, mixing lightly but thoroughly.  Lightly shape into four 1/2-inch patties.

  2. Place patties in center of grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Place burgers on bottom halves of buns; top with tomato slices and lettuce.  Close sandwiches.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef.  Ground beef should be cooked to an internal temperature of 160°F.  Color is not a reliable indicator of ground beef doneness. 

    These burgers may be served on bed of fresh mixed greens drizzled with vinaigrette.
217 CALORIES

0 % *

3g SAT FAT

0 % DV **

25g PROTEIN

0 % DV

3.1 mg IRON

0 % DV

6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 217 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 75 mg Cholesterol; 583 mg Sodium; 10 g Total Carbohydrate; 1.3 g Dietary Fiber; 25 g Protein; 3.1 mg Iron; 5.2 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 6 mg Zinc; 21.2 mcg Selenium; 82.9 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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