04 04
YIELD
6 servings
ACTIVE
15 minutes
TOTAL
30 minutes
½ CUP LIGHT MAYONNAISE
¼ CUP CHILI SAUCE
2 TBSP DILL PICKLE RELISH
2 LB 90%-LEAN GROUND BEEF
2 TSP WORCESTERSHIRE SAUCE
½ TSP EACH SALT AND FRESHLY GROUND PEPPER
6 WHOLE-WHEAT HAMBURGER BUNS, SPLIT
6 SMALL LETTUCE LEAVES
1 LARGE BEEFSTEAK TOMATO, CUT IN 6 THIN SLICES
6 THIN SLICES VIDALIA ONION
NONSTICK SPRAY
6 SLICES (1 OZ EACH) SHARP CHEDDAR
6 STRIPS COOKED BACON
SAUCE Mix ingredients in a bowl.
BURGERS Gently mix ingredients in a large bowl. Shape into six 1-in.-thick burgers.
Heat outdoor grill. Toast buns on grill; remove to a platter. Spread 1 Tbsp sauce on bun tops and bottoms. Top bottoms with lettuce, tomato and onion.
Coat burgers with nonstick spray. Grill, turning once, 10 to 12 minutes, until an instant-read thermometer inserted from side to middle registers 160°F. Top with cheese and bacon; cover grill 45 seconds or until cheese starts to melt. Transfer burgers to buns. Serve remaining sauce on the side.
Potato salad, corn on the cob
CALORIES 605 TOTAL FAT 35G SATURATED FAT 15G CHOLESTEROL 132MG SODIUM 939MG
TOTAL CARBOHYDRATES 27G DIETARY FIBER 3G PROTEIN 44G
