George Foreman’s PowerBurger

A flavorful hamburger that we think tastes even better than its all-meat cousin! It pays to eat meals that minimize meat. To reduce saturated fat in a typical burger, you can cut back on the amount of meat and make up for it with plant-based ingredients. Bread crumbs and chopped vegeta- bles have been added in this recipe. You could also try cooked rice, other grains or cereal. In addition, choose whole wheat buns; they typically contain one less fat gram than regular or even reduced-calorie buns.

If you settle for nothing less than a cheeseburger, Swiss cheese

is 1 gram lower in fat than Cheddar, American or Monterey Jack with 8 grams of fat versus 9 in each ounce of cheese. However, reduced fat cheeses like Cheddar or Swiss contain half the fat with 4 grams per ounce. Mustard contains 1 gram of fat per tablespoon versus a whop- ping 11 grams of fat in a tablespoon of mayonnaise.

Top your burger in healthful style with dark, leafy green lettuce, shredded cabbage, fresh cilantro, basil or spinach.

1/2 cup chopped vegetables such as yellow onions, green onions, zucchini, parsley (can be sautéed)

1/2 cup seasoned bread crumbs 1 1/2 lbs. lean ground beef

•In a medium-size mixing bowl, combine the vegetables and bread crumbs. Add the ground beef and mix well.

•Shape the mixture into eight 4-inch wide patties.

•Preheat the Grilling Machine. Place the patties on the grill eight at a time. Close the Lid.

•Cook for 8 - 9 minutes or until the meat is no longer pink and the juices run clear, turning once.

•Yield: Serves 8

This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie Calbom.

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