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Mustard-dill Burgers

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Nutrition FactsServings and TimesIngredients and Preparation

Nutrition Facts

Serving Size ½ of recipe
Calories 347
Total Fat 14.5 g
Saturated Fat 5.5 g
Sodium 449 mg
Total Carbohydrate 27 g
Dietary Fiber 3.5 g
Protein 28 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Reduced-fat sour cream 2 tablespoons
Dijon mustard 2 tablespoons
Fresh dill, chopped 1 tablespoon
90% lean ground beef ½ pound
Cooking spray
Whole-wheat burger buns, toasted 2
Tomato, sliced 1
Lettuce 2 leaves

Directions

  1. Combine sour cream, mustard, and dill in a medium bowl. Remove 2 tablespoons of the mustard-dill mixture and reserve for later. Gently combine remaining mustard-dill mixture and beef, and form into 2 (approximately ½-inch thick) burger patties.
  2. Prepare indoor or outdoor grill and coat with cooking spray. Grill burgers 6-8 minutes per side, until cooked through. Arrange mustard-dill sauce, burgers, tomato slices, and lettuce on burger buns and serve.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Exchanges

    3 medium-fat meats; 2 starches

  • Side Suggestions: Macaroni Salad

    Prepare 2 ounces elbow macaroni according to package directions and rinse with cold water. Cool. Combine cooked macaroni with 1 stalk diced celery, 2 tablespoons minced red onion, and 1 seeded and finely chopped plum tomato. Gently toss macaroni mixture with 1 tablespoon reduced-fat mayonnaise and 1 teaspoon cider or other light-colored vinegar. Season with 1/8 teaspoon salt and freshly ground black pepper to taste. Nutrition Info (for ½ of recipe): 141 calories; 26 g carbohydrate; 3 g protein; 3 g fat (0.5 g sat); 4 g fiber; 226 mg sodium. Exchanges: 1 starch; 1 vegetable; 0.5 fat.

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