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    Thrive On

    Classic Hamburger

    Low SodiumLow PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyDairy-FreeNo ShellfishNut-FreeAmericanBeefDinner
    Classic Hamburger
    Low SodiumLow PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyDairy-FreeNo ShellfishNut-FreeAmericanBeefDinner
    4 servings
    Active time: 45 minutes
    Total time: 45 minutes

    Description

    Slow-cooked onions add moisture and flavor to these lean beef burgers. A quick blend of mayonnaise, ketchup, relish and vinegar makes a perfect tangy, sweet and creamy “special sauce” for this burger. We love the dill relish here, but use sweet relish if you prefer it. Serve with sweet potato fries.

    Directions

    1. Preheat grill to medium-high.
    2. Combine onion, oil and 1 tablespoon ketchup in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft, 5 to 8 minutes more. Transfer to a medium bowl and let cool for a few minutes.
    3. Meanwhile, combine the remaining 1 tablespoon ketchup, mayonnaise, relish and vinegar in a small bowl. Set aside.
    4. Add beef, Worcestershire (or steak sauce) and pepper to the onion and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
    5. Oil the grill rack. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side.
    6. Assemble the burgers on toasted buns with the ketchup-mayonnaise sauce, tomato slices and lettuce.

    Tips

    • Variation: To make this recipe using the stovetop, coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side.
    • To make ahead: Prepare ketchup-mayonnaise sauce (Step 3) and refrigerate for up to 1 day.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories387 cal
    • Total Fat16.4 g
    • Saturated Fat4.7 g
    • Cholesterol2 mg
    • Sodium549 mg
    • Carbohydrate Total32 g
    • Protein26.9 g
    • Phosphorus241 mg
    • Potassium561 mg
    • Fiber1.9 g
    • Calcium104 mg

    Ingredients

    • 1 medium onion, chopped
    • 1 tablespoon canola oil
    • 2 tablespoons ketchup, divided
    • 2 tablespoons low-fat mayonnaise
    • 2 teaspoons dill pickle relish
    • 1 teaspoon distilled white vinegar
    • 1 pound lean (90% or leaner) ground beef
    • 2 tablespoons Worcestershire sauce, or steak sauce
    • ½ teaspoon freshly ground pepper
    • 4 sesame-seed or other hamburger buns, toasted
    • 4 slices tomato
    • 4 leaves green-leaf lettuce

    Ingredients

    • 1 medium onion, chopped
    • 1 tablespoon canola oil
    • 2 tablespoons ketchup, divided
    • 2 tablespoons low-fat mayonnaise
    • 2 teaspoons dill pickle relish
    • 1 teaspoon distilled white vinegar
    • 1 pound lean (90% or leaner) ground beef
    • 2 tablespoons Worcestershire sauce, or steak sauce
    • ½ teaspoon freshly ground pepper
    • 4 sesame-seed or other hamburger buns, toasted
    • 4 slices tomato
    • 4 leaves green-leaf lettuce

    Description

    Slow-cooked onions add moisture and flavor to these lean beef burgers. A quick blend of mayonnaise, ketchup, relish and vinegar makes a perfect tangy, sweet and creamy “special sauce” for this burger. We love the dill relish here, but use sweet relish if you prefer it. Serve with sweet potato fries.

    Directions

    1. Preheat grill to medium-high.
    2. Combine onion, oil and 1 tablespoon ketchup in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft, 5 to 8 minutes more. Transfer to a medium bowl and let cool for a few minutes.
    3. Meanwhile, combine the remaining 1 tablespoon ketchup, mayonnaise, relish and vinegar in a small bowl. Set aside.
    4. Add beef, Worcestershire (or steak sauce) and pepper to the onion and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
    5. Oil the grill rack. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side.
    6. Assemble the burgers on toasted buns with the ketchup-mayonnaise sauce, tomato slices and lettuce.

    Tips

    • Variation: To make this recipe using the stovetop, coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side.
    • To make ahead: Prepare ketchup-mayonnaise sauce (Step 3) and refrigerate for up to 1 day.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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