Here We Go - burger comparison

Like many of you, I crave a beef burger from time to time.  I don't usually do fast food (maybe 4-6 times a year) and prefer to make my burgers at home.  We don't do burgers often so I am always on the lookout for GREAT burger recipes.  I found this one on the cover of a cooking magazine and it looked so amazing - it enticed me - it called out to me.  So I bought the magazine several months ago and made it.  It was amazing but soooo unhealthy (I know beef burgers are not a health food but this one is worse for you than most).  I am listing the ingredients and recipe as in the magazine and then offering MY recipe which is more realistic as far as nutritional guidelines are concerned, and then finally some tips to make it even healthier.

The recipe is for beef burgers, sour cream onion rings, and red ranch dressing.

Here's the ingredient list:

Sour cream onion rings:

• Frying oil
• 1 1/2 cups buttermilk
• 1/2 cup sour cream
• 1 onion cut into 1 inch slices and separated into rings
• 1 1/2 cups flour
• 1/4 cup finely chopped chives or scallion greens
• salt and pepper to taste

Burgers

• 2 lbs ground sirloin
• 1/4 cup worcestershire sauce
• salt and pepper to taste
• olive oil for drizzling
• 4 brioche rolls
• chopped crisp lettuce

Red ranch dressing

• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1/4 cup low sodium ketchup
• 1 large grated garlic clove
• 2-4 tbs finely chopped mixed fresh herbs
• 1 tbs fresh lemon juice
• salt, pepper, and hot sauce to taste

Mix the dressing ingredients together and put in fridge.
Mix the ground sirloin, worcestershire, salt, and pepper - set aside.
Mix the buttermilk and sour cream in a bowl and place the onion rings in to soak for a few minutes.  Mix the flour, chives, salt and pepper together on a plate.  Take the onion rings from the wet mixture and dredge them in the flour - then once again in the wet mixture and again in the flour.
Fry the rings in oil for 4 minutes in small batches.
Divide your ground sirloin into 4 burger patties or 12 slider patties.  Coat them with olive oil and cook in a hot skillet or grill for 8-10 minutes for burgers or 4-6 minutes for sliders.

To serve, take a bun, layer on the dressing, lettuce, burgers, and onion rings.

Here's what I say - REALLY?  Does anyone need a 1/2 lb burger?  The author of the recipe suggested you skip lunch in order to indulge.

Here are the changes I made to make it more "realistic".

I used 1 lb of the meat mixture to make 6 burger patties - I wrapped up and froze the other lb for when the burger craving strikes next month.

I used regular grocery store packaged burger buns.

I did not double dip the onion rings nor did I drizzle the patties with olive oil before grilling.

Here is the analysis of nutritional info just based on the burger and bun differences.

Original recipe:

• 716 calories
• 62% of your daily fat allowance
• 85% of your daily saturated fat allowance
• 79% of your cholesterol allowance
• 46% of your daily sodium allowance.

My recipe:

• 350 calories
• 29% of your daily fat allowance
• 35% of your saturated fat allowance
• 27% of your cholesterol allowance
• 12% of your sodium allowance.

Just a couple of changes makes a HUGE difference - always remember portion control is #1.

Other ways to make this even healthier would be to use whole grain buns and use low fat or fat free sour cream

Happy eating!!
K