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Healthier Burgers

7 Ways to Build a Better Burger

By Denis Faye
From the Million Dollar Body Club - Join Today and Workout to Win!

Burger and friesThere are two reasons restaurant hamburgers taste so good. Fat and salt. They may claim it's secret sauce or flame broiling or magic buns from Timbuktu, but in truth, it's all about the fat and salt. You see, it's really cheap and easy to make things taste better with this dastardly duo—but what the chefs at McBlobby's haven't figured out is that with a little ingenuity, you can make a darn fine burger without fat and salt.

We've come up with seven easy steps to a healthier-yet-yummy burger. And here's the best part: You can use these tricks for all of your cooking, not just burgers.

  1. Lean meat. There are so many options. How about veggie burgers, ground turkey, salmon burgers, or a whole Portobello mushroom? Or, if you're a purist, spend a couple extra cents and buy the leanest beef you can find. From a saturated fat perspective, it ain't no chicken breast, but it's a start.

  2. GrillingGrill it. Frying meat is bad. Grilling meat is good. If you're looking for an easy, economical way to grill indoors, look into George Foreman Grills. (And don't miss our 11 tips for cooking out.)


  3. Spice it wisely. Stay away from salt when spicing up your meat. There are so many other flavors going on in a well-made burger that you don't need it anyway. However, if you've taken the ground turkey option, you may still be looking to compensate flavorwise. Think dried spice. Oregano and basil make a great Italian burger. Pepper is a fine additive, too.

  4. WineWine is the new oil. Need those sautéed onions or mushrooms on there? Who doesn't? Sauté them in white wine instead of oil or meat fat. Start with a cheap bottle of wine. Pour about a quarter inch into the saucepan and bring it to boil. Add your onions or mushrooms and sauté away the liquid. Add more. Keep up this cycle until they're nice and golden brown. And don't worry about getting boozed up; the cooking process evaporates the alcohol.

  5. Fresh veggies. Have you ever checked out the anemic produce in a fast food burger? Greasy, floppy iceberg lettuce and tomatoes that look like they spent a week in someone's back pocket. And it probably didn't look much better when they pulled it out of the plastic freezer bag. Here's your chance to sneak two or three servings of fresh, healthful produce into your system. Think beyond the usual lettuce, tomato, and onion. Cucumbers, carrots, beets, zucchini, and peppers all make great burger veggies.

  6. Whole wheat flour, not refined. Whether it's the bun or bread crumbs you're folding into the meat, going whole grain is a great way to health up a burger. If you can't find whole wheat bread crumbs, toast a slice and make your own. If you're not a whole grain bread fan, have a look around. There are dozens of different kinds of whole grain bread and they all taste different.

  7. MustardCondimentally speaking. Mustard is fine. Ketchup is loaded with sugar, so moderation is, again, key. But think about this if you need to slather your burger in goop, you probably didn't make it right.
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RICHARD DAFTER

I am a full time Beachbody Coach. I motivate and guide close to 2,500 Club members and head a team of 11 Beachbody Coaches who are all committed to helping you reach your goals. Before joining BeachBody, I was a certified personal trainer for more than a dozen years and have been a running coach for over 20 years. Continued...

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