These beef burgers served on slices of toasted whole-wheat baguette are so packed with vegetables—inside and out—it’s like eating a salad simultaneously with your sandwich.
prep: 15 minutes grill: 14 minutes
makes: 4 burgers
1 In a large bowl combine egg white, carrot, green onions, shredded zucchini, garlic, and pepper. Add ground beef; mix well. Shape meat mixture into four ¾-inch-thick patties.
2 For a charcoal or gas grill, place patties on the grill rack directly over medium heat. Cover and grill for 14 to 18 minutes or until patties are done (160°F),* turning once.
3 Line 4 slices toasted bread with spinach and tomato. Top with burger and shaved zucchini. Top with remaining 4 slices toasted bread.
nutrition facts per burger: 258 cal., 10 g total fat (3 g sat. fat), 55 mg chol., 229 mg sodium, 19 g carb., 3 g fiber, 21 g pro.
nutrition note: Mild-flavored zucchini is a no-fail secret weapon against the perennial picky eater. When finely shredded or chopped, this veggie can be seamlessly incorporated into sauces, casseroles, burgers, meat loaves and soups, adding valuable nutrients without detection. The result: a healthy shot of veggies in each bite!
*tip: The internal color of a burger is not a reliable doneness indicator. A beef or pork patty cooked to 160°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
**tip: To make zucchini ribbons, use a vegetable peeler to thinly shave the zucchini.