Beef And Blue Cheese Burgers

Beef And Blue Cheese Burgers

Ingredients:
8 oz (250 g) 95% lean ground beef
1 large egg white, lightly beaten
1 cup shredded zucchini (½ small)
⅓ cup finely chopped onion (½ small)
⅔ cup whole wheat panko (Japanese-style bread crumbs) or fresh whole wheat bread crumbs
1 Tbsp Worcestershire sauce
2 tsp dijon mustard
¼ tsp salt
¼ tsp ground black pepper
¼ cup crumbled blue cheese
1 cup thinly sliced sweet onion or red onion
2 cups baby spinach or arugula, washed and dried
1 medium tomato, sliced

Directions:
4 100% whole wheat English muffins, split
1. In large bowl, mix beef, egg white, zucchini, onion, panko, Worcestershire sauce, mustard, salt,
and pepper. Form into 8 patties, ¼ in (0.5 cm) thick. Place about 1 Tbsp cheese on each of 4 patties
and place a second patty on top to enclose cheese. Press to seal in cheese and form into ½-in-thick (1
cm) patties.
2. Place onion in medium bowl, cover with ice water, and soak for 10 to 20 minutes. Drain.
3. Preheat grill to medium-high. Lightly oil grill grate by rubbing it with a piece of oil-soaked paper
towel (use tongs to hold paper towel when working over a hot grill). Grill patties for 5 minutes per
side, or until browned and cooked through (an instant-read thermometer inserted in center should
register 160°F or 71°C). About 1 minute before patties are done, place muffins, cut side down, on
grill for 30 to 60 seconds, or until lightly toasted.
4. To assemble burgers, divide spinach and tomato slices among muffin bottoms. Add patties and top
with onion slices. Replace muffin tops. One serving is 1 patty with 1 English muffin and garnishes.