FitSugar

Do You Like Your Buns Toasted?

partysugar — Wed, 26 May 2010 06:50:10 PDT

Whenever I enjoy a burger or hot dog, I take the time to toast the bun. I prefer to do it on the grill since it imparts a crisp smokiness to the bread, but in a pinch, a skillet or the broiler works fine. How about you?

Healthy BBQ: Not So Healthy Whole Wheat Buns

FitSugar — Tue, 25 May 2010 13:30:20 PDT

Memorial Day kicks off the unofficial start of Summer, and for many of you that means a weekend of BBQs. Most people I know are all about the grillables and the sides: special recipes for homemade burgers, perfectly marinated chicken and ribs, veggie kabobs, and creamy potato salad. But when they hit the grocery store to pick up all the essentials, they don't pay much attention to their buns, and there's something you should know. The whole wheat buns you're buying may not be so healthy. Gasp! They might say "made with whole wheat," or they look brown, but that doesn't mean they don't contain enriched flour and corn syrup of the high fructose variety. Check out the surprising ingredients in these popular buns and rolls:

Pepperidge Farms 100% Whole Wheat Hamburger Buns: high fructose corn syrup
Whitewheat Hot Dog Buns: enriched wheat flour.
Arnold Select Wheat Hot Dog Rolls: enriched wheat flour and high fructose corn syrup
Country Kitchen Whole Grain Wheat Hot Dog Rolls: high fructose corn syrup

Don't fret. There are many healthy options out there to house your burgers and hot dogs, so

25 Best Burgers From Coast to Coast

YumSugar — Thu, 22 Sep 2011 04:01:24 PDT

What makes a hamburger a hamburger? We could ponder the question for days, but wouldn't you rather bite into a juicy burger?

But not just any burger: we've taste-tested our way around the country to find 25 amazing hamburgers you shouldn't miss. Whether you're a local or a tourist, it's certainly worth seeking out these must-have hamburgers.

YumSugar's Top 5 Burgers

Shake Shack, New York, NY: Danny Meyer's burger empire has the beast down to a science, with cloud-soft buns, subtle "shack sauce," and meltable American cheese for a creamy experience every time. For us, this cheeseburger sets the standard.
Spruce, San Francisco, CA: This cloth napkin burger doesn't come cheap, but it's one of the juiciest we've ever had, and its piquant accompaniments - house-pickled onions and zucchini, duck fat fries - lend it a distinct point of view.
Radius, Boston, MA: Chef Michael Schlow is no stranger to good burgers. His ideal involves fried onion rings, melted cheddar cheese, and a spicy and smooth horseradish sauce - pretty much our ideal, too.
B Spot, Strongsville, OH: Michael Symon's burger joint, B Spot, serves beef on a bun that's as close to perfection as we've ever had. His Yo! burger is filled with fried salami slices, coppa, hot peppers, provolone, and "shasha" banana pepper sauce.
Rosamunde, San Francisco, CA: Rosamunde is known for its sausages, but it serves cheeseburgers every Tuesday at lunch. Be prepared to wait in line for the flavorful, medium-rare burgers, which are some of the city's best.

Check out 20 more favorites from New York, Chicago, Los Angeles, and San Francisco, after the jump.

4 Ways to Make a More Exciting Panini

Katie Sweeney — Wed, 24 Aug 2011 11:35:22 PDT

It's National Panini Month and although a panini in Italian refers to any kind of sandwich, I always think of a panini being a hot pressed sandwich. A crispy panini with gooey melted cheese makes a stellar meal, but it's easy to get caught up in a sandwich filling rut. Tired of the same old ham and cheese? Here's how you can make a more exciting panini:

Add fruit. A fresh blackberry jam pairs perfectly with prosciutto and brie. Sliced peaches add pizazz to pancetta and fontina. Mango and mint take a mozzarella sandwich to a whole new level.
Think outside the condiment box. Mayonnaise and mustard are great, but anything can be spread onto a sandwich to add flavor. Hummus, guacamole, honey, pesto, and salsa are delicious options.
Do dessert. Instead of having a sandwich for lunch, why not have one for dessert? Melted chocolate and nutella taste wonderful in between toasted, buttery bread.
Change up the bread. A panini can be made on any type of bread. Sourdough, focaccia, and ciabatta are perfect vessels for paninis, but so are bagels, croissants, and even hamburger buns!

What's your favorite panini filling?

Source: Flickr User stevendepolo

Monday's Leftovers: Loosemeat Sandwiches

YumSugar — Mon, 20 Apr 2009 07:50:08 PDT

If you don't hail from Iowa, there's a high chance you've never heard of loosemeat sandwiches, a regional specialty that's said to have originated in Sioux City, IA in 1924. But that doesn't mean you shouldn't get to know these close relatives of sloppy joe sandwiches. Use leftover ground beef to form a crumbly, seasoned filling to go between pillowy, sweet hamburger buns. Customize the rest of your meal with condiments, cheese, and vegetables of your choice. To try your hand at loosemeat sandwiches, all you have to do is

Fast & Easy Dinner: Southwestern Pumpkin Burgers

partysugar — Thu, 01 Nov 2007 10:01:11 PDT

I'm not much of a burger fan, but these deconstructed pumpkin burgers look totally delicious. Pumpkin puree is mixed with sautéed onions, peppers, and corn for a mixture that is healthy and filling. The classic hamburger bun is replaced with a flour tortilla that gives this meal a scrumptious Southwestern flavor. Topped with crisp lettuce and chunky tomato salsa, these burgers make a delicious dinner for an impromptu party. Pair with a cool guacamole and crunchy chips and call it a meal! To make them for dinner tonight,

Southwestern Pumpkin Burgers
From Eating Well

6 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1/2 cup finely chopped red or green bell pepper
1/2 cup fresh or frozen corn
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup canned unseasoned pumpkin puree
1/2 cup shredded Monterey Jack or Cheddar cheese
1/2 cup toasted wheat germ
1/2 cup fine dry breadcrumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Freshly ground pepper to taste
6 8-inch flour tortillas (soft-taco size)
2 cups shredded lettuce
Fresh tomato salsa

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl. Let cool a few minutes.
Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well.
With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
Preheat oven to 325°F.
Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)
Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning.
Wrap the patties in tortillas and serve immediately, garnished with lettuce and tomato salsa, if desired.

Serves 6.

NUTRITION INFORMATION: Per serving: 331 calories; 13 g total fat (3 g sat, 6 g mono); 8 mg cholesterol; 45 g carbohydrate; 12 g protein; 4 g fiber; 587 mg sodium; 407 mg potassium.
Nutrition bonus: Vitamin A (100% daily value), Vitamin C (45% dv), Folate 34% dv), Selenium (30% dv), Calcium & Iron (20% dv), Magnesium & Zinc (16% dv).

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