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A healthy twist on the classic burger

BT Toronto | posted Friday, May 2nd, 2014

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While the origin of the hamburger is attributed to Hamburg Germany, Canadians have adopted it as their own and Toronto is in the middle of a burger war. Whether it’s an opulent $100 Kobe creation or a cost-effective cut of street meat, locals are devouring beef patties between two buns in mass quantities.

Cher Corbin offers his take on an all-Canadian burger by keeping the meat lean and adding fresh toppings. He substitutes a creamy black bean hummus for cheese and with all that flavour we promise you won’t miss the bacon!

Healthy twists on the classic burger

Yield 6 servings

Ingredients:

  • 1 ½ lbs. extra lean ground beef
  • 1 small shallot- minced
  • 2 cloves garlic minced
  • ½ tsp. chopped fresh thyme
  • ½ tsp. chopped fresh rosemary
  • ¼ cup BBQ sauce – recipe below
  • salt and pepper to taste
  • ½ head iceberg lettuce- cut into 6 small wedges
  • 6 slices of Beef Steak Tomato
  • 3 large whole wheat Kaiser Rolls-sliced in half

Method:

  1. Combine in mixer, form patties, and grill.

Black Bean Hummus topping

  • 1 ½ cup drained, rinsed & cooked black beans
  • 2 cloves garlic minced
  • ¼ cup chopped fresh cilantro
  • ½ tsp. ground cumin
  • pinch cayenne pepper
  • juice from 1 lime
  • pinch of sea salt

Black Bean Hummus method

  1. Combine all of the ingredients into a small food processor and pulse lightly to incorporate all of the flavors and to form a thick hummus.

Tangy BBQ sauce ingredients

  • ½ cup minced fresh onion 3 cloves garlic- minced
  • ½ cup ketchup ½ cup tinned tomato sauce
  • ½ cup brown sugar 2 tbsp. molasses
  • ¼ cup red wine vinegar ¼ tsp. cayenne pepper
  • ½ tsp. salt ½ tsp. paprika
  • ½ tsp. chili powder ¼ tsp. cracked black pepper
  • ½ tbsp. Tabasco pepper sauce ½ cup low sodium veg or chicken broth

BBQ sauce method

  1. Combine all of the ingredients for the BBQ sauce into a small saucepan and bring to a boil. Reduce the heat to a low simmer and continue to cook the sauce for 20-30 minutes, be sure to stir periodically and not over heat or burn the sauce.

Courtesy Corbin Tomaszeski, @ChefCorbin

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