Tuesday, September 4, 2012

Champion Nutrition Recipe of the Week - Bring On The BACON!!!

Ok. So it's now officially September. The last big bbq weekend is behind us. Are you ready to face a Fall and Winter without burgers? Me either! And as the men in my life always say - 'Everything is better with bacon!'  Burgers, bacon, grill. Check. A few years back I picked up Devin Alexander's I Can't Believe It's Not Fattening cookbook... I love it, because it's so easy to clean up and tweak her recipes to fit my lifestyle. This is by far, my favorite and I encourage you to give it a try!

These are just as good made on the grill as made inside on my Foreman Grill. Oh - and yes - they are training friendly (as long as you're not a week or two out from show, lol).  The bacon bits I typically use in this are Wellshire Farms brand. If you can't find them, just use any uncured, low sodium bacon - cook it up and then smash it into bits. Need low-carb? Easy! Swap out the bun for lettuce leaves or a grilled portabello cap. Need to reduce the fat? Skip the cheese... See? This bacon burger will fit in almost any diet plan!! ;-)

Bacon Cheeseburgers
original recipe by Devin Alexander


  • Makes 1 - multiply recipe for required number of servings
    Ingredients:
    ●  4-ounces 96% lean ground beef (I used bison)
    ●  1/2 ounce slice reduced fat Swiss Cheese
    ●  1 1/2 Tbsp bacon pieces
    ●  1 tsp dried minced onion
    ●  Sea-Salt to taste
    ●  1 small leaf green lettuce
    ●  3 (1/4" thick) slices Roma (plum) tomato
    ●  1 Tbsp ketchup or BBQ Sauce (low sugar, low sodium)
    ●  1 (about 3 1/2" diameter) whole wheat or whole grain hamburger bun or 'thin-bun'
    Directions:
    ●  Preheat grill to high●  In a small bowl, mix the beef, bacon and onion until well combined. ●  Shape the beef into a patty about 1/2 inch larger in diameter than the bun. ●  Lightly sprinkle both sides of the patty with sea-salt. ●  Grill burger 1-2 minutes per side for med-rare, or until desired doneness is reached. (Don't smash the burger with a spatula). ●  Just before the burger is done, place the bun halves, insides face down, on a top grill rack or away from open flame to toast them. ●  Add the cheese atop the patty to melt (15-30 seconds). ●  Place the toasted bun bottom on a plate, add the burger patty, the lettuce, and the tomato slices.  Spread the ketchup or barbecue sauce over the inside of the bun top and flip it atop the burger. ●  Serve immediately.
Nutrition Information: Each sandwich (per recipe) has about 351 calories; 36 g protein; 29 g carbs; 11 g fat; 80 mg cholesterol; 4 g fiber, 745 mg sodium. These numbers will change depending on the bun you use, your choice of ketchup or bbq sauce, etc. My bacon bits were lower in sodium, as was my bbq sauce. (see my nutritional data below)














Here's the nutritional data for just the burger, no bun:

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