Post by Tim Wescott on Oct 3, 2004 17:17:25 GMT -5
Is it possible to make a tasty hamburger that's good for you? Certainly, says Barbara Rolls, Ph.D., nutritionist and author of The Volumetrics Weight-Control Plan (HarperCollins, 2000), and The Volumetrics Eating Plan.
Rolls suggests you start with very lean (10% fat or less) ground beef, chicken, or turkey.
And -- this is key -- keep the meat moist and mask the fat reduction by adding hot sauce and flavorful vegetables. To get the most fiber, serve the patty on a whole-wheat roll.
Below is Rolls' recipe for what we like to call the Rollsburger.
At 7-1/3 ounces, it weighs almost the same as a Big Mac -- but a Big Mac gets 52% of its calories from fat, versus 37% for the Rollsburger.
That's more than the American Heart Association's recommended 30% -- but if you skip the fries and order a baked potato, you'll be eating like a centenarian.
Rolls suggests you start with very lean (10% fat or less) ground beef, chicken, or turkey.
And -- this is key -- keep the meat moist and mask the fat reduction by adding hot sauce and flavorful vegetables. To get the most fiber, serve the patty on a whole-wheat roll.
Below is Rolls' recipe for what we like to call the Rollsburger.
At 7-1/3 ounces, it weighs almost the same as a Big Mac -- but a Big Mac gets 52% of its calories from fat, versus 37% for the Rollsburger.
That's more than the American Heart Association's recommended 30% -- but if you skip the fries and order a baked potato, you'll be eating like a centenarian.
