Flame-Grilled Low-Fat Beef Burgers

What does summer taste like? It takes like a juicy, mouth-watering, flame-grilled burger lifted straight from a charcoal bar-B, its fiery scent wafting in through your nostrils upon a soft summer breeze as you lift it to your lips and sink your teeth in for that first, satisfying bite…

The beauty of this tantalizing beef burger recipe is that it lets you live the summer patio dream without compromising your weight loss or health goals. Swapping some of the meat out for low-calorie, high fiber beans and veggies significantly lowers the fat and cholesterol of your burger without compromising its incredibly delicious taste. The veggies also keep the burger moist while stretching the meat (and your dollar) further, and this high-protein low-carb slider is also gluten-free.

Whenever possible, try using organic extra-lean grass-fed beef, to get the best nutritional benefits from your meat while avoiding harmful hormones, antibiotics, and other unwanted chemicals and additives.

For a completely gluten-free bun-less burger, try using these healthy patties in our Southwestern Tomato-Bun Burgers with Chipotle Guac.

Flame-Grilled Low-Fat Beef Burgers with Garden Fresh Vegetables

1 ¼ lb extra-lean ground beef

1 cup cooked black beans, drained and rinsed

1 medium carrot, grated

1 medium zucchini, grated

1 small onion, diced

3 cloves garlic, minced

1 egg

½ cup fresh cilantro, roughly chopped

1 tsp ground cumin

1 tsp chili powder

½ tsp salt

½ tsp cracked black pepper

Fresh toppings of choice (such as tomato slices, purple onion rings, diced jalapeno pepper, arugula leaves, diced mango, red bell pepper rings, avocado slices, sriracha sauce, etc. )

Preheat an outdoor grill to medium heat.

On a cutting board, mash up the black beans with the back of a fork, keeping them somewhat chunky. Place the chunky bean mash into a large stainless steel bowl.

Add in the grated carrot, zucchini, cilantro, onion, garlic, ground meat, egg and spices. With clean hands, fold the ingredients together into a smooth, uniform mixture.

Divide the beef mixture and shape into patties. Create a small dimple in the center of each patty by pressing down with your thumb.

Place the patties on the grill and cook until it’s no longer pink inside, about 4 to 5 minutes per side or until a meat thermometer registers at least 160 degrees Fahrenheit.

When the burgers are done, place them on a serving platter and present them with the prepped toppers on the side.


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