Better Low-Fat Burgers

The trend toward buying organic has been on the rise for the last several years. New shopping options like farmer’s markets are increasingly popular too, as are new food options like environmentally friendly meat choices. Given that many of these foods are healthier as well, it’s not hard to imagine why bison, ostrich, and many other once unconsidered choices grace the menu of some of the finest restaurants in the world. Home grillers, tailgaters and campers have now picked up on some of the ideas of the world’s best chefs. From choice cuts of grass fed beef to low fat burgers made from some of the most exotic meats in the world, many backyard and portable grills are featuring healthier choices. While ideas like low fat burgers are a logical choice, ensuring they’re as juicy as any other popular grill option is another thing all together.

One of the most important things to remember before you ever begin grilling is the idea that low fat meats are, well, low in fat. These lean choices are sometimes mixed with traditional ground beef or even oil to create a better dish, but it’s absolutely unnecessary to take steps like those just to get the taste you want. Adding the right ingredients, though, is an important part of the process.

First, you’ll want to think about including the kinds of ingredients that may help keep the meat moist during the cooking process. Tomato sauce, barbeque sauce, shredded vegetables like carrots and zucchini, mashed beans, caramelized onions, roasted garlic, mushrooms or even pureed cherries can help keep your burgers both juicy and flavorful. These add-ins do more than keep your meat juicy. They can help kick up the flavors of your burger without using additional fats or adding significant calories.

You may be able to get an additional flavor boost if you consider some hot sauce, cumin, or additional similar seasoning with your meat. Garlic and chili peppers can add some heat and flavor while you’re grilling.

In addition to adding flavor before you cook, you’ll want to pay attention to how you prepare the ingredients. Over-mixing meat that is lower in fat can damage your burgers and make them a bit more prone to drying out as you begin to grill. When you make the patties, it’s important to avoid pressing out the juices. The same is true while you’re grill side. Flipping the patty and pressing them down will squeeze out the juices that are so essential to the flavor of your meat.

The length of time you grill your burgers is equally as important. The USDA states that ground beef and bison must reach an internal temperature of 160 degrees to be safe to consume (many chefs would disagree). But, if you are using another type of meat the suggested cooking temperature may be different (check out the USDA website for more information). Monitor your burgers carefully as you grill them to make certain you don’t overcook the meat and dry them out.

After you’ve grilled your burgers to perfection, you may want to consider alternative toppings as well. While ketchup and a plain white hamburger bun might suit the four year old set, Chutney, salsa, or even grilled pineapple rings and an alternative bun choice like a toasted whole grain might better suit the guests at your next cookout.