1001 Low-Carb Recipes Part 32

Yield: 3 servings 3 servings Each with 27 g protein; 6 g carbohydrate; 1 g dietary fiber; 5 g usable Asian Turkey Burgers Ground turkey is handy, but by itself it can be bland. Here's a good way to liven it up.

1 pound (455 g) ground turkey cup (40 g) minced onion 3 tablespoons (11.4 g) chopped fresh parsley 2 tablespoons (30 ml) Worcesters.h.i.+re sauce 2 tablespoons (20 g) minced green bell pepper 1 tablespoon (15 ml) soy sauce 1 tablespoon (15 ml) cold water 1 tablespoon (6 g) grated fresh ginger teaspoon pepper 2 cloves garlic, crushed Combine all the ingredients in a big bowl and with clean hands squeeze it together until it's very well combined.

Divide into three equal portions and form into burgers about inch (2 cm) thick.

Spray a skillet with nonstick cooking spray and place over medium-high heat. Cook the burgers for about 5 minutes per side until cooked through.

Yield: 3 servings 3 servings Each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 27 grams of protein.

Turkey Chorizo with Eggs Here's how to turn a pound of ground turkey into a quick-and-easy Mexican dinner!

1 pound (455 g) ground turkey 2 tablespoons (30 ml) olive oil 4 cloves garlic, crushed 2 teaspoons dried oregano teaspoon ground cinnamon teaspoon ground cloves 1 teaspoon pepper 2 tablespoons (30 ml) dry sherry 1 teaspoon Splenda 1 teaspoon salt or Vege-Sal 8 eggs 1 cup (240 g) canned diced tomatoes, drained cup (40 g) minced onion Start the turkey browning in the olive oil, crumbling it as you go. When it's mostly browned, add the garlic, oregano, cinnamon, cloves, and pepper. Cook it for 2 or 3 more minutes and then stir in the sherry, Splenda, and salt or Vege-Sal. Remove from the heat.

Now scramble the eggs and stir in the tomatoes and onion. Put the skillet back on the heat, pour the eggs over the turkey, and scramble until the eggs are set.

Yield: 4 servings 4 servings Each with 32 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable Sloppy Toms This is an easy way to add interest to a pound of plain old ground turkey. You can serve this on low-carb rolls, if you can get them locally. I prefer to serve it over cauli-rice or in omelets-even better!

1 pound (455 g) ground turkey 1 tablespoon (15 ml) olive oil [image]cup (55 g) chopped onion 1 clove garlic, crushed 1 Anaheim chili pepper, diced cup (120 ml) Dana's No-Sugar Ketchup (page 463) 1 tablespoon (15 ml) yellow mustard 2 tablespoons (30 ml) cider vinegar 1 tablespoon (1.5 g) Splenda 1 tablespoon (15 ml) Worcesters.h.i.+re sauce In a big, heavy skillet, start browning and breaking up the ground turkey in the olive oil. Throw in the onion, garlic, and diced pepper.

When all the pink is gone from the turkey, stir in the ketchup, mustard, vinegar, Splenda, and Worcesters.h.i.+re sauce. Simmer the whole thing for 5 minutes before serving.

Yield: 4 to 5 servings 4 to 5 servings a.s.suming 5, each will have 17 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carbs. a.n.a.lysis does not include cauli-rice or low-carb rolls.

Braised Turkey Wings with Mushrooms Turkey wings are my favorite cut of turkey for the slow cooker. They fit in easily, they come in good individual serving sizes, and they taste great.

3 pounds (1.5 kg) turkey wings cup (60 ml) olive oil cup (120 ml) chicken broth 1 teaspoon chicken bouillon concentrate 1 teaspoon poultry seasoning 1 tablespoon (16.5 g) tomato paste 1 cup (70 g) sliced mushrooms medium onion, sliced cup (115 g) sour cream In a big, heavy skillet, brown the turkey all over in the oil over medium-high heat. Transfer the turkey to a slow cooker.

In a bowl, stir together the broth, bouillon, poultry seasoning, and tomato paste. Pour the mixture over the turkey. Add the mushrooms and onion. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.

When the time's up, remove the turkey from the slow cooker with tongs. Whisk the sour cream into the sauce and serve the sauce over the turkey.

Yield: 3 servings 3 servings Each with 41 g protein, 6 g carbohydrate, 1 g dietary fiber, 5 g usable Lemon-Glazed Turkey Cutlets Turkey cutlets-slices of turkey breast less than inch (6 mm) thick-are good for cooks in a hurry because they take almost no time to cook through. They're pretty bland by themselves, however, and can easily turn dry and tough. But they take beautifully to this tart-sweet lemon glaze.

3 turkey cutlets, about 4 ounces (115 g) each 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) lemon juice 1 tablespoon (15 ml) dry sherry 2 teaspoons Splenda teaspoon soy sauce Guar or xanthan 3 scallions, finely sliced In a large, heavy skillet over medium heat, brown the cutlets in the oil. While that's happening, mix together the lemon juice, sherry, Splenda, soy sauce, and just a sprinkle of guar or xanthan to thicken the mixture. When the cutlets have just a touch of golden color on each side, pour the lemon juice mixture into the skillet and turn the cutlets over once to coat both sides. Turn the heat to medium-low, cover, and let the cutlets simmer for just a few more minutes until the sauce reduces a little.

Serve with any glaze left in the pan sc.r.a.ped over the cutlets and a sliced scallion scattered over each.

Yield: 2 or 3 servings 2 or 3 servings a.s.suming 2 servings, each will have 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 37 grams of protein.

Mustard-Pecan Turkey Cutlets Of all the things I've tried with turkey cutlets, this is my husband's favorite. The mustard-mayo coating keeps these from getting dry.

3 turkey breast cutlets, about 4 ounces (115 g) each cup (60 g) sh.e.l.led pecans 1 tablespoon (15 ml) spicy brown or Dijon mustard 3 tablespoons (45 g) mayonnaise 1 tablespoons (21 g) b.u.t.ter Place the pecans in a food processor with the S-blade in place and pulse until they're ground medium-fine. (Alternately, you could buy the pecans already ground.) Mix together the mustard and mayonnaise, blending well.

Lay the turkey cutlets on a plate and spread half of the mustard and mayonnaise mixture on one side. Sprinkle half of the ground pecans over the mustard and mayonnaise and press lightly with the back of a spoon to help them stick.

Spray a large, heavy skillet with nonstick cooking spray. Place over medium-high heat. Melt the b.u.t.ter and add the cutlets, pecan side down. Saute for about 4 minutes. With the cutlets still in the pan, spread the remaining mustard-mayo mixture on the uncoated sides and sprinkle the rest of the pecans over that, once again pressing them in a bit with the back of a spoon. Flip the cutlets carefully, doing your best not to dislodge the crust. Saute for another 5 minutes and serve. Sc.r.a.pe any yummy toasted pecans that are stuck to the skillet over the cutlets before serving.

Yield: 2 or 3 servings 2 or 3 servings a.s.suming 2 servings, each will have 4 grams of carbohydrates and 2 grams of fiber, for a total of 2 grams of usable carbs and 39 grams of protein.

Turkey with Mushroom Sauce 3 pounds (1.4 kg) boneless, skinless turkey breast (in one big hunk, not thin cutlets) 2 tablespoons (28 g) b.u.t.ter cup (15.2 g) chopped fresh parsley 2 teaspoons dried tarragon teaspoon salt or Vege-Sal teaspoon pepper 1 cup (70 grams) sliced mushrooms cup (120 ml) dry white wine 1 teaspoon chicken bouillon concentrate Guar or xanthan (optional) In a big, heavy skillet, saute the turkey in the b.u.t.ter until it's golden all over. Transfer the turkey to a slow cooker.

Sprinkle the parsley, tarragon, salt or Vege-Sal, and pepper over the turkey. Place the mushrooms on top.

In a bowl, mix the wine and bouillon together until the bouillon dissolves. Pour it over the turkey. Cover the slow cooker, set it to low, and let it cook for 7 to 8 hours.

When the time's up, remove the turkey and put it on a platter. Transfer about half of the mushrooms to a blender and add the liquid from the slow cooker. Blend until the mushrooms are pureed. Scoop the rest of the mushrooms into the dish you plan to use to serve the sauce, add the liquid, and thicken further with guar or xanthan, if needed.

Yield: 8 servings 8 servings Each with 34 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs.

Orange Blossom Turkey Breast This is very moist and tasty! It's wonderful left over too, especially made into turkey salad.

1 turkey breast, bone in, about 5 pounds (2.3 kg) cup (120 ml) white wine vinegar teaspoon orange extract cup (60 ml) sugar-free imitation honey cup (6 g) Splenda cup (60 ml) yellow mustard 2 tablespoons (30 ml) soy sauce 3 cloves garlic Wood chips or chunks, soaked for at least 30 minutes For this recipe, it's really nice to have a meat injector-basically a big hypodermic syringe used for injecting meat with various flavors. They're pretty easy to find and even easier to use! If you don't have one, this is still a great marinade, but it won't penetrate the meat quite so much.

Mix together everything but the turkey breast. Put the breast in a nonreactive bowl that's fairly deep and narrow. Reserve some marinade for basting and pour the rest the marinade over the turkey. Stick the whole thing in the fridge and let the breast marinate all day or even overnight, turning it now and then. If you have a meat injector, suck up some marinade with it and inject the breast all over with the marinade.

When the time comes to cook, set up a grill for indirect cooking-pile the charcoal to the side, or light only one gas burner. Have plenty of wood chips or chunks soaking! Place a drip pan under the grill under where you're placing the turkey, add the wood chips or chunks, and put the turkey on the grill. Smoke the turkey for about 1 to 2 hours, replacing the wood chips or chunks whenever the smoke stops and maintaining the grill temperature at about 225F (110C). Baste the turkey now and then with the reserved marinade, using a clean utensil each time you baste. The turkey is done when a meat thermometer stuck in the thickest part of the breast (but not touching the bone) registers 170F (80C). Remove from the grill and let the breast sit for 10 minutes before carving.

Yield: 8 to 10 servings 8 to 10 servings a.s.suming 8 servings, each would have 9 grams of carbohydrate (not counting the polyols in the imitation honey) if you consumed all of the marinade. Since you won't, figure closer to 4 or 5 grams per serving; 57 grams of protein.

Mediterranean Marinated Turkey Legs Turkey legs are a convenient cut to grill or barbecue. They cook relatively quickly and are a nice one-serving size-they taste great, too!

3 turkey legs cup (120 ml) olive oil [image]cup (80 ml) red wine vinegar 3 cloves garlic 1 tablespoon (15 ml) lemon juice Wood chips or chunks, soaked for at least 30 minutes Put the turkey legs in a big resealable plastic bag. Mix everything else together. Reserve some marinade for basting and pour the rest into the bag, press the air out of the bag, and turn the bag a few times to coat. Stash in the fridge and let the turkey legs marinate for several hours.

Okay, it's cooking time! Get a charcoal or gas grill going; you'll want a medium fire. Pour the marinade off. Add the wood chips or chunks to the grill. Smoke the legs over indirect heat in a closed grill. Baste every 15 minutes or so with the reserved marinade, using a clean utensil each time you baste. Turn and then close the grill again. They'll take about an hour.

Yield: 3 servings, 1 leg per person 3 servings, 1 leg per person Even if you used all the marinade you'd get only 3 grams of carbohydrate per serving, with a trace of fiber. As it is, I'd count no more than 2 grams, and maybe 1. About 47 grams of protein-it depends on the size of you legs!

Chipotle Turkey Legs This dish has a spicy, rich Southwestern flavor.

3 turkey legs 1 teaspoons c.u.min 1 teaspoon chili powder 1 teaspoon dried, powdered sage 1 teaspoon minced garlic or 2 cloves garlic, crushed teaspoon red pepper flakes teaspoon turmeric 1 or 2 canned chipotle chilies in adobo sauce, plus a couple of teaspoons of the sauce they come in 8 ounces (225 ml) tomato sauce 1 tablespoon (15 ml) Worcesters.h.i.+re sauce Guar or xanthan 6 tablespoons (45 g) shredded queso quesadilla (optional)*

Plunk the turkey legs in a slow cooker. (If you can fit more, feel free. My slow cooker will only hold 3.) Put the c.u.min, chili powder, sage, garlic, red pepper flakes, turmeric, chipotles, tomato sauce, and Worcesters.h.i.+re sauce in the blender, run it for a minute, and then pour the mixture over the turkey legs. Cover, turn the slow cooker to low, and leave it for 5 to 6 hours.

When it's done, remove each turkey leg to a serving plate, thicken the juices in the pot with guar or xanthan, and spoon over the turkey legs. If you like, sprinkle 2 tablespoons (7 g) of shredded cheese over each turkey leg and let it melt for a minute or two before serving.

Yield: 3 servings 3 servings Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and- depending on the size of the turkey legs- 40 to 50 grams of protein.

Chipotle peppers are smoked jalapenos. They're very different from regular jalapenos, and they're quite delicious. Look for them, canned in adobo sauce, in the Mexican foods section of big grocery stores. Since you're unlikely to use the whole can at once, you'll be happy to know that you can store your chipotles in the freezer, where they'll live happily for months and stay pliable enough that you can peel one off when you want to use it. Queso quesadilla is a mild, white Mexican cheese. Monterey Jack is an acceptable subst.i.tute.

Cranberry-Peach Turkey Roast This fruity sauce really wakes up the turkey roast!

3 pounds (1.4 kg) turkey roast 2 tablespoons (30 ml) oil cup (80 g) chopped onion 1 cup (110 g) cranberries cup (6 g) Splenda 3 tablespoons (45 ml) spicy mustard teaspoon red pepper flakes 1 peach, peeled and chopped If your turkey roast is a b.u.t.terball like mine, it will be a boneless affair of light and dark meat rolled into an oval roast, enclosed in a net sack. Leave it in the net for cooking so it doesn't fall In a big heavy skillet, heat the oil and brown the turkey on all sides. Transfer the turkey to a slow cooker.

In a blender or food processor with the S-blade in place, combine the onion, cranberries, Splenda, mustard, red pepper, and peach. Run it until you have a coa.r.s.e puree. Pour the mixture over the turkey. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.

Remove the turkey to a platter, stir up the sauce, and ladle it into a sauce boat to serve with the turkey. You can remove the net from the turkey before serving, if you like, but I find it easier just to use a good sharp knife to slice clear through the netting and let diners remove their own.

Yield: 8 servings 8 servings Each with 31 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.

Tequila Citrus Game Hens 2 Cornish game hens cup (120 ml) lime juice cup (120 ml) lemon juice teaspoon orange extract 1 tablespoon (1.5 g) Splenda 1 cup (240 ml) tequila medium onion, minced fine cup (60 ml) olive oil 2 tablespoons (30 ml) Worcesters.h.i.+re sauce 1 whole jalapeno, seeded and minced fine Wood chips or chunks, soaked for at least 30 minutes I like to put everything but the hens in a blender and whiz everything up (and don't forget to wash your hands after handling that jalapeno!). Put the hens in a nonreactive container just big enough to hold them. Reserve some marinade for basting and pour the rest of it over the hens. Turn them once or twice to make sure that the hens are coated and make sure some marinade gets inside the body cavities. Stick the whole thing in the fridge for at least 3 or 4 hours, and all day won't hurt a bit.

A couple of hours before dinnertime, get the grill going for indirect cooking (put the coals on one side of the grill or light only one side). Add the wood chips or chunks and place the hens on the grill. Baste the hens every 30 minutes or so with the reserved marinade using a clean utensil each time. Smoke the hens for about 2 hours or until their leg joints move freely. An instant-read thermometer inserted into the thickest part of the meat (but not touching the bone) should register 180 to 185F (85C). Remove the birds from the grill and allow them to sit for 5 to 10 minutes before carving.

While those birds are resting, bring the reserved marinade to a boil, and boil it hard for at least 3 or 4 minutes. Thicken it a little with guar or xanthan, if you like, and serve as a sauce with the hens.

Yield: This is 2 hefty but elegant whole-bird servings, or 4 more reasonable but less picturesque servings. This is 2 hefty but elegant whole-bird servings, or 4 more reasonable but less picturesque servings.

a.s.suming 2 servings, you'll get 16 grams of carbohydrate and 1 gram of fiber-if you consume all of the marinade. If you just have a spoonful or two, you can figure on getting 2 or 3 grams of usable carb; 59 grams of protein.

Sesame Orange Duck Duck is unbelievably rich-but what a special-occasion treat! If you'd like, you can cook chicken the same way, for a less-expensive, lower-calorie dish.

1 duck, cut into 4 servings cup (60 ml) soy sauce 2 tablespoons (40 g) low-sugar orange marmalade teaspoon orange extract 2 teaspoons Splenda 2 cloves garlic 2 teaspoons grated ginger 2 tablespoons (30 ml) white wine vinegar 4 tablespoons (32 g) sesame seeds Before we get to the recipe, let's talk about cutting up the duck. My grocery store didn't have duck in stock, so I asked them to order a couple for me. They came in whole and frozen. I let my duck thaw, and it then took me about 5 minutes to cut it up using my trusty Kmart shears-not a big deal. However, if you'd prefer, you could ask the nice meat guys at your grocery store if they could order you a cut-up duck, or alternately, let the duck thaw there and cut it up for you. If you choose this last option, however, don't take your duck home and refreeze it-just arrange for it to be ready to pick up the day you want to cook it.

Okay, time to cook your duck! Light a charcoal fire or preheat a gas grill. Mix together the soy sauce, orange marmalade, orange extract, Splenda, garlic, ginger, and vinegar in a bowl. Tear off 4 sheets of heavy-duty aluminum foil, each big enough to wrap one of your pieces of duck. Put a piece of duck on a piece of foil and bend up the edges enough that the sauce won't run off. Spoon about 1 tablespoon (15 ml) of sauce over the piece of duck, smear it around a little with the back of the spoon, and wrap the foil around the piece of duck-fold opposite edges to the middle, roll down, and then roll the ends in. Repeat with the remaining 3 pieces of duck and pieces of foil.

Grill the duck packets over a medium fire for about 40 minutes, turning halfway through.

In the meantime, toast the sesame seeds by putting them in a small, dry skillet and shaking them over a hot burner until they start to make little popping sounds. Remove from heat.

Okay, 40 minutes is up. Retrieve the duck from the grill and carefully unwrap each piece. Put the unwrapped duck back on the grill skin-side down for 5 minutes or until the skin is crisp. Remove to serving plates, top each with 1 tablespoon (8 g) of sesame seeds, and serve.

Yield: 4 servings 4 servings Each serving will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams; 39 grams of protein.

11.

Beef

Bleu Burger [image]pound (150 g) hamburger patty 1 tablespoon (8 g) crumbled blue cheese 1 teaspoon finely minced sweet red onion Cook the burger by your preferred method. When it's almost done to your liking, top with the bleu cheese and let it melt. Remove from the heat, put it on plate, and top with onion.

Yield: 1 serving 1 serving Only a trace of carbohydrates, no fiber, and 27 grams of protein.

Chipotle Cheeseburgers These are truly great; my husband and I couldn't stop talking about how well this recipe worked out! Of course, since I have to keep cooking new stuff, we won't get to eat these again till 2012. But still, they're just amazing.

2 pounds (910 g) ground beef 6 chipotle chiles canned in adobo sauce, minced cup (32 g) chopped cilantro 2 cloves garlic, crushed cup (40 g) minced onion teaspoon salt 6 ounces (170 g) Monterey Jack cheese, sliced Plunk everything but the cheese into a big bowl and use clean hands to mush everything together until very well blended. Form into 6 burgers about 1 inch (2.5 cm) thick. Put your burgers on a plate and stick them in the fridge to chill for a good hour-it makes them easier to handle on the grill.

Get your fire going-you'll want your gas grill on medium or a little lower or well-ashed charcoal. Grill the burgers for a good 7 to 10 minutes per side or until juices run clear, keeping down flare-ups with a water bottle. When the burgers are almost done, top with the cheese and let it melt. Serve with Chipotle Sauce (page 477).

Yield: 6 servings 6 servings Exclusive of Chipotle Sauce, each serving will have 1 gram of carbohydrate and 1 gram of fiber, for a usable carb count of 0 grams; 33 grams protein.

Smothered Burgers This is a delicious burger smothered in mushrooms and onions-mmmm!

4[image]-pound (150 g) hamburger patties 2 tablespoons (28 g or 30 ml) b.u.t.ter or olive oil cup (80 g) sliced onion cup (35 g) sliced mushrooms Dash of Worcesters.h.i.+re sauce Cook the burgers by your preferred method. While the burgers are cooking, melt the b.u.t.ter or heat the oil in a small, heavy skillet over medium-high heat. Add the onion and mushrooms and saute until the onions are translucent. Add a dash of Worcesters.h.i.+re sauce, stir, and spoon over the burgers.

Yield: 4 servings 4 servings Each with just 2 grams of carbohydrates, at least a trace of fiber, and 27 grams of protein.

Crunchy Peking Burgers FOR BURGERS:.

1 pound (455 g) ground beef cup (100 g) canned water chestnuts, drained 2 scallions cup (60 ml) soy sauce 2 tablespoons (30 ml) dry sherry 1 teaspoon Splenda 1 teaspoon minced garlic or 2 cloves garlic, crushed teaspoon grated ginger FOR SAUCE:.

1 tablespoons (30 g) low-sugar apricot preserves 1 teaspoon soy sauce teaspoon grated ginger Preheat an electric tabletop grill.

Chop the water chestnuts a bit and slice the scallions. Put them in a mixing bowl with all the other burger ingredients and use clean hands to mix them well. Form into 4 burgers and put them on the grill. Cook for 5 minutes.

While the burgers are cooking, mix together the preserves, soy sauce, and ginger in a small dish. When the burgers are done, top each with a teaspoon of sauce and serve.

Yield: 4 servings 4 servings Each with 7 grams of carbohydrates and 1 gram of fiber, for a total of 6 grams of usable carbs and 20 grams of protein.

Mexiburgers [image]pound (150 g) hamburger patty 1 ounce (28 g) jalepeno Jack or Monterey Jack cheese 1 tablespoon (16 g) salsa Cook the burger by your preferred method. When it's almost done to your liking, melt the cheese over the burger. Top with salsa and serve.

Yield: 1 serving 1 serving 2 grams of carbohydrates, a trace of fiber, and 27 grams of protein.

Paprika Burgers Looking for something new to do with the eternal hamburger, I thought of the middle European flavors of Stroganoff and paprikash and invented this burger.

2 pounds (910 g) ground beef cup (80 g) minced onion 2 tablespoons (13.8 g) paprika 2 tablespoons (33 g) tomato paste 2 tablespoons (30 ml) Worcesters.h.i.+re sauce 2 teaspoons salt Sour cream or plain yogurt (optional) Throw everything in a bowl and use clean hands to smoosh it all together until well blended. Form into 6 burgers and put them on a plate. Stash them in the fridge to chill for an hour.

Okay, light your grill-set your gas grill to medium or a little lower or wait until your charcoal has burned down to well-ashed coals. Throw the burgers on the grill and cook for 7 to 10 minutes per side, keeping down flare-ups with a water bottle. Serve these with a dollop of sour cream or plain yogurt on top, if you like, to keep the Mitteleuropa theme going.

Yield: 6 servings 6 servings Exclusive of sour cream or yogurt, each will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams; and 28 grams protein. 1 tablespoon (15 g) sour cream will add 1 gram of carbohydrate, 0 grams fiber, and a trace of protein. 1 tablespoon of plain yogurt (15 g) will add 1 gram of carbohydrate (less, if you go by the GO-Diet's count of 4 grams of carbohydrate per cup), 0 grams fiber, and 1 gram protein.

Blue Bacon Burgers Here's a bacon cheeseburger with the bacon and cheese cooked in!

1[image] pounds (600 g) ground chuck pounds (600 g) ground chuck 4 tablespoons (30 g) blue cheese, crumbled 4 tablespoons (60 ml) blue cheese salad dressing 4 tablespoons (40 g) minced red onion 6 slices cooked bacon, crumbled a.s.semble everything in a mixing bowl. Use clean hands to smoosh everything together well. Form into 4 to 6 burgers. It's good to chill these for 30 minutes before cooking, but it's not essential.

I like to cook my burgers in an electric tabletop grill for about 5 to 6 minutes. You could also cook these for about 5 minutes per side under the broiler, in a hot skillet, or on your grill outside.

Yield: 4 to 6 servings 4 to 6 servings a.s.suming 4, each will have 32 g protein; 2 g carbohydrate; trace dietary fiber, 2 g usable carbs.

Poor Man Poivrade This dish has a real peppery bite-it's not for the timid!

[image]pound (150 g) hamburger patty 1 tablespoon (6.3 g) coa.r.s.e cracked pepper 1 tablespoon (14 g) b.u.t.ter 2 tablespoons (30 ml) dry white wine, dry sherry, or dry vermouth Roll the raw hamburger patty in the pepper until it's coated all over.

Fry the burger in the b.u.t.ter over medium heat until it's done to your liking.

Remove the burger to a plate. Add the wine to the skillet and stir it around for a minute or two, until all the nice brown crusty bits are sc.r.a.ped up. Pour this over the hamburger and Yield: 1 serving 1 serving Between 4 and 6 grams of carbohydrates per serving (depending on whether you use wine, sherry, or vermouth-wine is lowest, vermouth is highest) and 2 grams of fiber, for a total of 2 to 4 grams of usable carbs and 27 grams of protein.

Bacon Chili Burgers Here's something interesting to do with your ground beef when you're weary of plain burgers!

1 pound (455 g) ground chuck 2 tablespoons (33 g) chili garlic paste cup (40 g) minced onion 6 slices bacon, cooked and drained Put the ground chuck, chili garlic paste, and onion in a mixing bowl. Crumble the bacon into the bowl as well. Now, use clean hands to smoosh everything together until it's well mixed. Form into 3 burgers. Put them on a plate and chill for half an hour or so-this isn't strictly necessary, but it makes them easier to handle.

Now you can cook your burgers-I like to give mine 6 minutes in an electric tabletop grill, but you can broil them for 4 to 5 minutes per side or even cook them on your grill outdoors.