You can’t go wrong with this deliciously juicy burger. Chef Brett Reichler of Bill’s Bar and Burger in New York City shares this healthy take on a classic burger. He uses the chia super-seed to bulk up the burger and incorporates tofu into the sauce for a smooth, low-fat mayonnaise alternative. At approximately 400 calories, you can’t go wrong with this deliciously juicy burger. For another low-calorie burger option, try the Scooped Turkey Burger.
4 oz Organic beef broth
16 oz All-natural 93% lean ground beef
Drizzle of olive oil
4 Multigrain sandwich thins
6 oz Tofu (soft)
2 tsp Acai juice
1 tsp Mustard powder
3 tbsp Ketchup
1 tbsp Shallots (chopped)
2 tsp Worcestershire sauce
2 tsp Red wine vinegar
Half-gallon mason jar
1 lb Kirby cucumbers (washed, ends trimmed)
1/2 Spanish onion (peeled, julienned)
4 cups Distilled white vinegar
4 cups Apple cider vinegar
3 tbsp Pickling spice
1 tbsp Whole black peppercorns
1 tbsp Red pepper flakes
1/3 cup Kosher salt
1/4 cup Granulated sugar
1 tbsp Dried dill
2 cloves Chopped garlic
In a small stainless steel bowl, mix ground chia seeds and beef broth. Stir well and let stand for 15 minutes until liquid has thickened.
In a second stainless steel bowl, mix ground beef with chia seed mixture. Form 5 even patties and place in refrigerator on a sheet pan for at least 1 hour.
Heat a non-stick sauté pan coated with a drizzle of olive oil over medium-high heat. Add patties to pan once completely heated, and cook patties until medium rare, approximately 3 minutes on each side (cook further if you like your burgers more well done).
Spread Acai Special Sauce on both sides of multigrain sandwich thins. Place burger on bun and top with Spicy Pickles, lettuce and tomato. Serve with 4 Asparagus “Fries."
Acai Special Sauce:
Mix all ingredients—tofu, acai juice, mustard powder, ketchup, shallots, Worcestershire sauce, red wine vinegar—in a large bowl with a wooden spoon or whisk until combined.
Spicy Home-Cured Pickles:
Slice cucumbers into 1/4-inch chips. Fill mason jar 3/4 full with sliced cucumbers. Add onion to jar on top of cucumbers. In a medium skillet, simmer all remaining ingredients—distilled white vinegar, apple cider vinegar, pickling spice, black peppercorns, pepper flakes, salt, sugar, dill, garlic—for 5 minutes. Pour brine mixture into jar with cucumbers and onions. Seal, date, and allow two days to pickle.
Bring pot of water to boil over high heat. Place steamer over pot of water and steam asparagus until cooked, about 2 minutes. Allow asparagus to cool, then brush with Acai Special Sauce and roll in puffed rice.