Today I have another great recipe for you from Chef Aaron McCargo! If you didn’t know, Chef McCargo has teamed up with Fresenius Medical Care to bring dialysis patients some really amazing and renal friendly recipes. You can find these recipes here and we will be slowly posting them as well.
I don’t know about you but this burger sounds awesome! Though you know me, I’m a chili head, but don’t worry there is only a hint of heat in this burger. Unless like me you deviate from the plan and dropped a few Serranos in.
By the way if you ever want to know how hot a pepper is that I am talking about head on over here for a visual aid or you can check out our Reference Section.
I don’t know about you but I don’t have a grill nor do I have a George Foreman® Grill, but don’t worry you can totally make this in a frying pan or if you’re fancy a grill pan. Though I am seriously thinking about getting a small 2-plate grill.
Don’t forget to look for a special surprise after the recipe at the bottom of the page!
With out further ado here are the directions from Chef McCargo himself:
Preheat outdoor grill (a George Foreman®-style grill may also be used). In a medium size bowl, mix the first 5 ingredients plus 2 Tbsp of olive oil. Make equal size burger patties*** and lightly brush with remainder 2 Tbsp of oil. Cook for 5-7 minutes, flipping once, or until an internal temperature of 165° F is reached. Top each with an equal amount of cheese and melt in a toaster oven or in oven on broil. Serve on a toasted bun. (If using George Foreman® grill, once cooked, unplug the grill and add cheese to the burger. Leave the grill open and allow the cheese to slightly melt.)
Please Note: The nutritional information does not come from me though I do trust the source.
Calories 421 calories
Protein 28 grams
Carbohydrate 25 grams
Total Fat 23 grams
Saturated Fat 6 grams
Trans Fat 0 grams
Cholesterol 97 milligrams
Potassium 382 milligrams
Phosphorus 286 milligrams
Sodium 344 milligrams
* When handling or cutting hot peppers, it is best to wear plastic or rubber gloves and do not touch your face. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
** To zest, hold fruit still and move a grating tool (e.g., zester, peeler, box grater) slowly back and forth across the peel. Be careful to remove only the outermost, colorful layer of peel and not any of the bitter, white pith beneath.
***Tip from Chris: Press a thumbprint in your burger so it doesn’t dome up. I’m not sure if this is an issue with grilling them but I have that issue when cooking them in a skillet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (208g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 133 (32%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 87.3mg||27 %|
|Sodium 533.6mg||18 %|
|Potassium 472.9mg||12 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 33.2g|
|Protein 34.7g||50 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 416
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