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The Biggest Loser Season 8 recipes: Mediterranean Style Burger with Caper Yogurt Sauce and Portobello recipe
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This recipe from Chef Curtis Stone was featured on The Biggest Loser Season 8, episode 7 and I had not featured it on the site at the time, but thought it might be a great idea given the fact that I think it can be cut into tiny sizes and make for a delicious appetizer!
If you had not watched the show, Chef Curtis Stone showed participants how to make a bunless-burger.
Instead of using bread, Chef Curtis Stone used two large portobello mushrooms! The idea was great, but I don’t know if it would actually satisfy your craving for a good hamburger.
I think this recipe can become an incredible appetizer and I also thing that if you really want a hamburger a don’t want to overdo it in the bun department, I’d head to the healthy food store for some great whole wheat buns (that don’t contain bad fats or sugar) or I’d look for thin buns. I know that you can find more easily now buns for burgers that are half the size of conventional buns. Another solution to cutting back on the bread is to go French with you hamburger and have it as an open-face burger! You will have to eat your burger with a fork and knife, but you get to enjoy both the meat and the bread combination!
Here’s Chef Curtis Stone’s from The Biggest Loser Mediterranean Style Burger with Caper Yogurt Sauce and Portobello recipe:
Serves 4
>>>INGREDIENTS<<<
8 portobello mushrooms, stemmed and cleaned 1 tablespoons olive oil
20 ounces 1% extra lean ground turkey 1 tablespoon fresh thyme, chopped
1 clove garlic, minced fine
½ red onion, medium dice
1 red bell pepper, medium dice
1 large tomato, medium dice
1 tablespoon red wine vinegar
½ cup 4 ounces fat free yogurt
1 teaspoon extra fine capers, drained
4 cornichons, chopped fine
1 tablespoon fresh parsley, chopped rough
>>>PREPARATION<<<
1. Preheat a grill or grill pan on medium high heat.
2. Rub the portobellos lightly with the olive oil and season with black pepper.
3. Place on the grill and cook for 3 to 4 minutes on each side or until tender and cooked through.
4. Remove the mushrooms from the grill to a plate lined with paper towels to catch any excess moisture.
5. In a large mixing bowl combine the turkey, thyme, and garlic and mix well to combine.
6. Portion the turkey into four 5 ounce patties about ¾ inch thick.
7. Grill the turkey patties for about 4 to 5 minutes on each side or until a meat thermometer reads 165F in the center of the patties.
8. Remove burgers from the grill and let rest for 4 minutes.
9. Mix the red onion, bell pepper, and tomato in a medium mixing bowl.
10. Add the red wine vinegar and mix well, season with black pepper.
11. In a separate mixing bowl, combine the yogurt, capers, cornichons, and parsley and mix well.
12. To serve, place a Portobello mushroom with the stem side up on a serving plate.
13. Place a burger on top of the mushroom and top with the vegetable mixture followed by a spoonful of the yogurt sauce.
14. Top with another Portobello, stem side down.
15. Repeat with the remaining four burgers, and serve immediately.
>>>Nutrient Analysis – per serving<<<
Calories 280
Total Fat 6g
Sat Fat 1g Chol 60mg
Sodium 330mg
Total Carb 18g
Fiber 4g
Sugar 9g
Protein 39g
Photo by shauna | glutenfreegirl
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