Sirloin Burgers with Roasted Garlic and Rosemary
- 1 whole bulb garlic
- 1 pound ground sirloin
- 1 zucchini, ends trimmed and coarsely grated
- 2 tablespoons fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 4 whole-wheat hamburger buns, split
- 4 tomato slices
- 4 lettuce leaves
- 4 red onion slices
- Preheat oven to 400 degrees F. Wrap garlic in foil, place in oven, and roast for 45 minutes until tender. When cool enough to handle, peel away the foil and squeeze cloves from papery skin. Transfer to a large bowl and add sirloin, zucchini, rosemary, salt and cracked pepper. Mix well to combine.
- Shape mixture into 4 equal patties. Preheat grill or broiler. Grill or broil burgers (if broiling, use a baking sheet) for 5 minutes per side so the patties are medium-done. Arrange the burgers on buns and top with tomato, lettuce, and onion.
- These burgers are packed with iron from the beef, folate and beta-carotene from the zucchini, and allyl sulfides from the garlic. Allyl sulfides are compounds that reduce LDLs and triglycerides while increasing HDL (good) cholesterol levels.
- Nutritional information does not include whole-wheat hamburger buns.
Per serving: 272 kcal cal., 17 g fat (7 g sat. fat), 370 mg sodium, 1 g fiber, 2 g sugar, 22 g pro., 48 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet