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DILLY CHEESEBURGERS WITH BRICK AND CHEDDAR
1 pound ground beef (85 percent lean) 1/2 cup shredded zucchini 1/2 cup chopped mushrooms 3/4 teaspoon dill weed, divided use 1/2 teaspoon salt 1/8 teaspoon pepper FOR SERVING: 14 cup plain yogurt 1 tablespoon mayonnaise 4 whole wheat buns, split 4 lettuce leaves 4 slices Brick cheese 2 slices Cheddar cheese, cut in half diagonally 1/4 cup chopped tomato
Combine ground beef, zucchini, mushrooms, 1/2 teaspoon dill, salt and pepper, mixing lightly but thoroughly. Divide into 4 portions and form into patties, 1/2 inch thick.
Place on rack in broiler pan so burgers are 3 to 4 inches from heat. Broil 10 to 12 minutes, turning once.
TO SERVE: Combine yogurt, mayonnaise, remaining dill and a dash of pepper. Spread bottom half of each bun with 1 teaspoon yogurt mixture; top with lettuce leaf, one slice Brick cheese, burger, one half-slice Cheddar cheese, 1 tablespoon yogurt mixture and chopped tomato. Cover with bun tops.
Makes 4 servings From: Recipelink.com Source: Recipe pamphlet: Gourmet Cheeseburgers Cookbook, American Dairy Farmers and Beef Industry Council
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