Yes, a bacon cheeseburger. If you buy 96% lean beef and reduced-fat bacon pieces, you’re good to go! Look for the bacon pieces near the croutons and other salad ingredients in your favorite grocery store. Just store them in your refrigerator and you’ll have them on hand to curb a bacon craving with less guilt. Click here to purchase your copy of I Can't Believe It's Not Fattening.
- 4 oz 96% lean ground beef
- 1 1/2 tbsp 50% reduced-fat real bacon pieces
- 1 tsp dried minced onion
- 1 whole-wheat or whole-grain hamburger bun
- 1/2 oz light Swiss cheese slivers.
- 1 small leaf green lettuce
- 3 slices plum tomato
- 1 tbsp barbecue sauce
- 1 tbsp ketchup
Preheat a grill to high.
In a small bowl, mix the beef, bacon, and onion until well combined. Shape the beef into a patty about 1/2 inch larger in diameter than the bun. Lightly sprinkle both sides of the patty with salt.
Grill the burger 1 to 2 minutes per side for medium-rare or until desired doneness is reached. (Do not smash the burger with a spatula.) Just before the burger is done, place the bun halves, insides face down, on a top grill rack or away from open flame to toast them. Add the cheese atop the patty to melt, 15 to 30 seconds.
Place the toasted bun bottom on a plate. Add the burger patty, the lettuce, and the tomato slices. Spread the ketchup or barbecue sauce over the inside of the bun top and flip it atop the burger. Serve immediately.