FitSugar

Healthy BBQ: South Beach Diet Chimichurri Burgers

FitSugar — Sun, 15 Jul 2007 02:30:00 PDT

I am always looking for healthy foods to make on the grill. These Chimichurri Burgers from the South Beach Diet: Taste of Summer Cookbook really fill that order. Instead of smothering your hamburger with condiments filled with hidden calories, this burger is topped with chimichurri, a thick herb sauce that hails from Argentina. Plus, we all know parsley (the herb in this sauce) is a healthy addition to any meal. I truly appreciate an alternative to the too sweet taste of ketchup

Recipe and Photo courtesy of: The South Beach Diet Taste of Summer Cookbook, by Dr. Arthur Agatston (Rodale, 2007)

To see this tasty and easy recipe, just

South Beach Chimichurri Burgers
from The South Beach Diet Taste of Summer Cookbook

Chimichurri Sauce
1 cup fresh Italian parsley leaves
3 scallions, chopped
2 garlic cloves, chopped
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/2 teaspoon red pepper flakes
1/8 teaspoon salt

Burgers
1 1/2 pounds extra-lean ground beef
2 teaspoons dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 whole-wheat hamburger buns - lightly toasted

Make the sauce first by:

Combine all ingredients in a blender or food processor.
Pulse until just puréed, about one minute. Set aside.

For the burgers:

Place all ingredients in a large bowl and combine.
Form beef mixture into 4 patties, about 1 inch thick.
Lightly coat a grill or grill pan with cooking spray and heat to medium high.
Grill burgers 5 to 6 minutes per side, or until a thermometer inserted into the thickest part registers 160 degrees F.
Serve burgers on buns topped with chimichurri sauce.

If you are following the South Beach Diet this recipe is considered a Phase 1 recipe if you forgo the bun. With the bun, it is rated as Phase 2.

Print recipe with images | without images

Just in case you are interested in the nutritional information, here it is.

Phase	Calories	Fat (g)	Protein (g)	Carbs (g)	Fiber (g)
One	330	19	36	3	1
Two	450	21	40	25	4

Momofuku-Style Cherry Tomato Salad With Soft Tofu and Shiso

OnSugar Blog — Mon, 12 Dec 2011 13:30:27 PST

Even in the dark, Yoo Eatz's recipe for a cherry tomato, soft tofu, and shiso salad looks pretty incredible.

When I was about 2 years old, my best friend in the whole world was Jon. He was 6 months younger, but a whole head taller than me, and while I was very quiet and shy, he could wail loud enough for the both of us (or so my mom says). Where I would scamper, he would lumber. One of the only things we seemed to agree upon was that pigeons were meant for chasing (we're city kids), but despite our differences, we were practically inseparable: JonJon and SaSa. Then his family moved down the Peninsula, and our paths wouldn't again cross until much later.

My apologies for the blurry, dark photo. It was late, and I was hungry.

In college, my Jon was my buddy Kevin. Again, he was the outgoing one, and quiet little me always seemed to be tagging along to his parties. His social sphere was only slightly smaller than the campus population, whereas I tended to stick to a very small circle of friends. So it was a strange twist of fate when I found out that Kevin and Jon were close friends, having met through the university's crew team.

Fast-forward about 15 years to last weekend when we hosted Jon, Kevin, and their awesome wives for a little dinner party conceived through my Momofuku cookbook. We enjoyed an upscale ssam dinner (Korean barbecue served as make-your-own lettuce wraps) with kalbi-style New York strip and grilled pork belly and an insalata Caprese-inspired cherry tomato salad that I was dying to try. Rather than nesting the tomatoes on soft disks of mozzarella, Chang substitutes silken tofu and replaces zesty strips of basil with equally pungent Japanese shiso.

Keep reading for a wintry take on the Caprese salad.

Mario Batali Talks Hot Ingredients, Eataly, and Tony Bourdain

Susannah Chen — Wed, 02 Nov 2011 14:38:01 PDT

An expansive restaurant empire, a talk show, and a children's foundation aren't enough to keep Mario Batali busy; the chef also released his ninth cookbook, Molto Batali: Simple Family Meals From My Home to Yours, in the past week. Yet surprisingly, when we caught up with him, what we discovered was an underlying theme to his life philosophy: that of simplicity. Whether it's the return of the family meal, his healthy eating philosophy, or his plans for the holidays, everything in this chef's life seems to reflect his inclination toward a pared-down, rustic lifestyle.

We checked in with America's foremost Italian chef for an update on Eataly, his growing food emporium; the hottest ingredient in Italian cooking right now; and, his thoughts on the always-controversial Anthony Bourdain.

YumSugar: Family meal cookbooks seem to be a big thing right now. Why do you think that is, and what's the point of view of your cookbook?
Mario Batali: The family meal has always been an important part of the American psyche; it's just been on hiatus for a few decades. It all comes back to my belief that it's all about family, children, and confidence through the guise of deliciousness. Entertaining at home for family and friends rounds out the equation.

YS: What are your plans for the holidays this year?
MB: We'll be at our house in northern Michigan for Christmas. I bake the ham in my wood-burning oven.

YS: Porchetta has certainly had its moment in the spotlight. What's going to be the next big Italian ingredient?

Find out his answer when you keep reading.