Healthy Burgers 🍔

Juicy Grilled Cheeseburgers

Classic burgers with a little twist, these quarter-pounders are lightened up with 90-percent-lean beef and a mere half-ounce of cheddar, and they’re served on wholesome whole-wheat English muffins. They’ve got 34 grams of protein and 5.5 grams of fiber, plus less saturated fat than a traditional cheeseburger.

Ingredients

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Canola oil or nonstick grilling cooking spray, for oiling the grates

1 medium red onion, thinly sliced

Kosher salt and freshly ground black pepper

2 tablespoons ketchup 

2 tablespoons yellow mustard

4 whole wheat English muffins, split

1 medium ripe tomato, cored and cut into 4 thick slices

1 pound 90-percent lean ground beef 

2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)

Pickles, for serving, optional

Turkey Burgers

“I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat,” says Bobby Flay. “Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey mustard and peppery arugula makes for one outstanding burger.” The recipe also calls for ground turkey that’s not all white meat, which helps prevent dry, flavorless burgers

Perfect Salmon Burgers

Packed with heart-healthy omega-3 fatty acids, salmon makes for a fun and different burger base. This recipe calls for making your own patties out of fresh salmon fillets by pulsing them in the food processor with other mix-ins. The result? A juicy, flavorful burger that’ll shake up your routine.

Ingredients

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1 1/4 pounds center-cut salmon fillet, skin and pin bones removed

2 tablespoons dijon mustard 

1 tablespoon mayonnaise

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

Pinch of cayenne pepper

2 scallions, chopped

1 cup plus 2 tablespoons panko (Japanese breadcrumbs)

Kosher salt and freshly ground black pepper 

2 tablespoons extra-virgin olive oil, plus more for brushing

4 brioche buns, split

Tartar sauce and arugula, for topping

Spicy Hoisin Chicken Burgers

Ginger, hoisin sauce, soy sauce and sambal oelek bump up lean and mild ground chicken to create a burger that’s got just three grams of saturated fat. Topped with sesame and lime-marinated mushrooms, plus more hoisin and sambal oelek, these burgers are bursting with flavor.

Ingredients

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Nonstick cooking spray

1 small carrot

1 small red onion, halved

1 pound ground chicken

1/4 cup panko (Japanese breadcrumbs)

1/4 cup hoisin sauce

1 tablespoon grated peeled ginger

4 teaspoons low-sodium soy sauce

3 teaspoons hot Asian chili sauce, such as sambal oelek

8 ounces white mushrooms, thinly sliced

2 teaspoons toasted sesame oil

Juice of 1 lime

4 whole-wheat sesame hamburger buns

Spiced Burgers With Cucumber Yogurt

Switch things up with these beef burgers that are served topped with a cucumber-filled Greek yogurt sauce. With 30 grams of protein, these are filling and fun, especially when served with the suggested sweet potato chips and pickled okra.

Ingredients

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1/2 seedless cucumber, peeled and finely chopped

1/2 cup low-fat plain Greek yogurt

1 tablespoon chopped fresh cilantro

Kosher salt and freshly ground pepper

1 1/4 pounds 90 percent lean ground beef

1/4 cup finely chopped red onion

1 clove garlic, finely grated

1 1/2 teaspoons red or yellow curry powder

1 tablespoon extra-virgin olive oil

4 hamburger buns, split, toasted

Sweet potato chips, for serving (optional)

Pickled okra or other pickled vegetables, for serving (optional)

Salmon-Apple Burgers

Adding panko breadcrumbs to these fresh salmon burgers helps them stay moist and intact as they cook, and topping with homemade apple relish (which you’ll likely have extra servings of for later) adds both flavor and fiber.

Ingredients

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1 cup apple cider

2 Golden Delicious apples, peeled and coarsely grated

3 medium shallots (or 1 small red onion), finely chopped

3 tablespoons apple cider vinegar

1 tablespoon curry powder

Kosher salt and freshly ground pepper

1/4 cup finely chopped cilantro, plus whole leaves for topping

1 1/4 pounds skinless salmon fillet, cut into 1-inch chunks

1/2 cup panko breadcrumbs

2 tablespoons mayonnaise, plus more for topping

2 teaspoons unsalted butter, plus more for the buns

4 potato buns, split and toasted

Potato chips, for serving (optional)

Healthy Chili Bean and Bulgur Burgers

Don’t let these veggie burgers fool you: They may look like fried-chicken sandwiches, but they’re actually packed with plant protein and fiber and flavor! We love the simple broiler method for cooking the patties, and a light coating of cooking spray makes the outside come out nice and crunchy.

Ingredients

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1/2 cup whole-kernel bulgur wheat

2 tablespoons vegetable oil

1 tablespoon tomato paste

1 teaspoon chili powder

1/2 teaspoon ground cumin

Large pinch cayenne pepper

1/4 cup reduced-fat sour cream

Zest and juice of 1 lime

Kosher salt

One 15-ounce can kidney beans, rinsed

1/3 cup shredded Mexican-blend cheese, plus more for sprinkling, optional

2 tablespoons breadcrumbs

2 scallions, sliced

Cooking spray

1 ripe avocado

4 whole-wheat English muffins, split

1 cup sprouts, such as broccoli or alfalfa

Black Bean and Corn Veggie Burger with Sweet Potato “Bun”

These substantial veggie burgers are gluten-free and loaded with fiber. The “buns” can be used in place of bread for other sandwiches as well, like turkey or chicken salad. And if you’re not gluten-free? Of course you can feel free to serve the beans and corn patties on a real bun instead.

Ingredients

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2 large, fat sweet potatoes (about 1 1/2 pounds), peeled and cut into eight 1/2-inch rounds

3 tablespoons olive oil, plus more for oiling the grill grates

Kosher salt

One 15-ounce can black beans, rinsed

1/2 cup frozen corn, thawed

1/3 cup finely diced pepper Jack cheese

5 tablespoons stone-ground cornmeal

1 large egg white

2 scallions, thinly sliced

2 tablespoons mayonnaise

4 lettuce leaves