Woman’s World USA – August 05, 2019

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Our peanut sauce, made lighter with reduced-fat peanut butter, adds a

slightly spicy kick to patties flavored with ginger, soy sauce and cilantro

These burgers are packed with omega-3 fatty acids to keep your

heart healthy, plus dill and lemon to keep your taste buds happy

Servings: 4. Active time: 40

min. Total time: 1 hr., 10 min.

Calories: 640 Protein: 41g Fat: 24g

(5g sat.) Chol.: 91mg Carbs.: 67g

Sodium: 959mg Fiber: 5g Sugar: 9g

Servings: 4. Active time: 30 min. Total time: 1 hr.

Calories: 398 Protein: 27g Fat: 12g (5g sat.) Chol.: 67mg

Carbs.: 38g Sodium: 962mg Fiber: 3g Sugar: 6g

Line baking sheet with wax

paper. Mix peanut butter,

chili sauce, 1 Tbs. water and

2 tsp. lime juice ; reser ve. Mix

Thai Chicken Burgers

Salmon Burgers with Lemon and Dill

Servings: 4. Active time: 30 min. Total time:

30 min. Calories: 518 Protein: 12g Fat: 19g (3g sat.)

Chol.: 8mg Carbs.: 72g Sodium: 628mg Fiber: 15g

Sugar: 8g

No one will miss the meat, thanks to the fiber-rich black beans and

corn in these satisfying salsa-flavored patties

Tex-Mex Veggie Burgers

Woma n’s World^ 8/5/19 (^33)
(^1) ⁄ (^4) cup reduced-fat chunky
peanut butter
2 Tbs. Asian chili sauce
4 tsp. lime juice
1 lb. ground chicken
2 Tbs. chopped fresh
cilantro +^1 ⁄^4 cup leaves
1 Tbs. low-sodium soy
sauce
1 tsp. grated lime zest
1 lb. skinless salmon
fillet, chopped
(^1) ⁄ 2 cup plain dry
breadcrumbs
(^1) ⁄ (^2) cup grated onions
1 ⁄ 4 cup + 6 Tbs. light sour
cream
2 Tbs. chopped fresh dill
2 tsp. Old Bay
seasoning
1 tsp. grated lemon
zest
4 tsp. lemon juice
6 Tbs. light mayo
1 Tbs. lime juice
2 cups rinsed, drained,
low-sodium canned
black beans
(^1) ⁄ 4 cup mild salsa
(^2) ⁄ 3 cup plain dry
breadcrumbs
(^1) ⁄ 2 cup corn
3 Tbs. chopped fresh
cilantro
4 crusty rolls, split
4 leaves lettuce, torn
4 tomato slices
(^) Mix mayonnaise and
lime juice; reserve.
Reserve^1 ⁄ 2 cup beans.
In bowl, mash remain-
ing beans with salsa. Stir
in^1 ⁄ 2 cup breadcrumbs,
corn, cilantro and
reserved beans. Shape
2 tsp. grated peeled ginger
4 ciabatta rolls, split
2 cups mixed salad greens
2 small tomatoes, sliced
8 carrot ribbons
chicken, chopped cilantro,
soy sauce, zest, ginger and
remaining lime juice. Shape
into 4 (^1 ⁄ 2 " thick) patties.
Transfer to baking sheet;
cover. Chill at least 30 min.
(^) Coat large nonstick skil-
let with cooking spray; heat
over medium heat. Add
into 4 (^1 ⁄ 2 " thick) pat-
ties; coat with remaining
breadcrumbs.
Coat nonstick skillet
with cooking spray; heat
over medium heat. Add
burgers; cook, flipping
once, 4–5 min. per side
until heated through. Fill
rolls with mayonnaise,
lettuce, burgers, toma-
toes, avocado, sprouts
and onion.
(^) Line baking sheet with
wax paper. Mix salmon,
breadcrumbs,^1 ⁄ 4 cup
onions,^1 ⁄ 4 cup sour cream,
dill, Old Bay,^1 ⁄ 2 tsp. lemon
zest, 3 tsp. juice and salt.
Shape into 4 (^1 ⁄ 2 " thick)
patties. Cover; chill on
burgers; cook, f lipping once,
until no longer pink, about
5 min. per side. Fill rolls with
greens, cilantro leaves, burg-
ers, tomatoes, reserved pea-
nut sauce and carrots.
1 avocado, pitted and
sliced
1 ⁄^2 cup alfalfa sprouts
1 ⁄ 4 cup thinly sliced red
onions
(^1) ⁄ (^2) tsp. salt
4 crusty rolls, split
2 cups mixed greens
with herbs
baking sheet 30 min. Mix
remaining sour cream,
zest and juice; reserve.
Coat nonstick skil-
let with cooking spray;
heat over medium heat.
Add burgers; cook, flip-
ping once, until cooked
through, 3 min. per side.
Fill rolls with sour cream,
burgers, mixed greens and
remaining onions.