Reprinted from the book Cooking Light's CRAVE!. Copyright © 2013 by Time Home Entertainment Inc. Published by Oxmoor House.
|3 tablespoons ketchup||4 slices reduced-fat cheddar cheese|
|2 tablespoons canola mayonnaise||4 green leaf lettuce leaves|
|2 teaspoons sweet pickle relish||4 hamburger buns|
|1 teaspoon Dijon mustard||8 slices tomato|
|1 pound extra lean ground beef||1/2 ripe peeled avocado, cut into 1/8-inch-thick slices|
|1/8 teaspoon salt||8 dill pickle chips|
|1/8 teaspoon freshly ground black pepper||4 slices red onion|
Combine first 4 ingredients in a small bowl.
Divide beef into 4 equal portions, gently shaping each into a 1 ⁄2 -inch-thick patty. Press thumb in center of each patty, leaving a nickel-sized indentation. Sprinkle patties evenly with salt and pepper. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side. Top each patty with 1 cheese slice; cook 2 minutes or until cheese melts and patties are desired degree of doneness.
Place 1 lettuce leaf on bottom half of each hamburger bun; top with 2 tomato slices, 1 patty, about 2 avocado slices, 2 pickle chips, 1 onion slice, about 11 ⁄2 tablespoons sauce, and top half of bun.
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