Grilled Zucchini

Today's harvest from the garden, sitting in my new grilling basket from Sur La Table at Casa Paloma in Chandler.

Ben will be grilling our first zucchini of the season today. Lucky for us, we still have some oranges to use for the zuccini marinade this afternoon. These (behind the zuccini in the photo) are Arizona Sweets from the neighbor's tree. They keep for weeks as long as you put them in a cool spot.

To make Ben's grilled zuccini- First, slice the zucchini lengthwise into 1/2 to 3/4 inch planks or rounds. Squeeze some OJ on the slices and let them sit for about a half hour to absorb the flavor. Right before grilling, spray the squash with a litle mist of EVOO and sprinkle them with garlic salt. Toss the slices on a very hot grill until grill marks appear, flip and cook for a few seconds on the other side.

Check out the varegated purple sage we grow in the herb garden. It almost looks too pretty to chop up and use in a recipe.

A Good Week

Today's yield - tomatoes, oregano, lavender and eggs

The weather has been fabulous for the last week and a half - mostly in the 80's. This has made the hens very happy and the older girls are laying again. Even little Camilla gave us an egg yesterday, her first since late March.

The Early Girl and Better Boy tomatoes in the front garden are yielding about 2-3 tomatoes a day for us. The pepper plants are growing well and setting flowers, but that's it. Not a pepper in sight. There is one large zucchini that Ben will probably pick next weekend. He loves to marinate them briefly in fresh orange juice and sprinkle them with garlic salt before throwing them on the grill.

The cooler weather has stopped the herbs from bolting and going to seed but we were not so lucky with the lettuce. Lucky for us the chickens don't mind bitter end of season lettuce.

The newest additions to the flock are now 15 weeks old. They are still several weeks away from laying eggs but they are showing interest in the nesting boxes so that's a good sign.



Lucy, Molly, Piccata and Speckle



Speckle - our Delaware Hen

Saturday Harvest

Today's harvest was 2 zucchini and our first crook neck squash. I'm already taking extra zucchini to my coworkers. This zucchini will be grilled tomorrow. Yum!

Chandler BBQ Throwdown A Bust

(the beautiful bottle of olive oil on our table at La Stalla Rustic Cucina)

I was excited to read about the debut of the Chandler BBQ Throwdown for several reasons. First- I finally have weekends off after two years of weekend shifts. HuzBen and I are finally able to get out and enjoy some time together after having opposing days off. Second, Ben was employed for many years as a reporter with the Chandler Independent. He fell in love with the city back then and he rarely gets to see all the friends and contacts he made on his old beat. Third - Food! We love good barbecue and the combination of good BBQ and the beautiful AZ spring weather was too much to pass up. Also, our neighbors at Midwestern Meats were one of the event sponsors. I picked up my tickets there 2 weeks ago while doing the weekly shopping.

The first hurdle was the traffic. Once we arrived in downtown Chandler we found ourselves in a traffic jam of epic proportions. Arizona Avenue was down to one lane due to construction and it took us about 40 minutes to find a place to park that was almost a mile away from the event entrance. People were everywhere - this was going to be big!

The line to enter the event wrapped around the block. There was probably about a thousand people queued up at 1pm and tons more were making their way to the line. We thought it was odd that we saw almost as many people walking away from the event and going back to their cars. We found out why as we approached the ticket tent. There was no food. Yes ladies and gentlemen, we paid 20 bucks to attend a BBQ Throwdown that had no BBQ. We decided there had to be something for sale to eat, or crafts to purchase, so we soldiered on.

Since most people had not pre-purchased their tickets like we did, I made my way to the tent to ask where we were to go to get a wristband or something to let us in. Imagine my surprise when a teenage boy behind the table told me that my tickets weren't tickets, he had no idea what they were. Advertisements maybe? He questioned me about where I got the tickets and finally seemed satisfied that the guys at Midwestern Meats were on the up and up. He let us in and gave us our white coupons for the bbq tasting.

It didn't take more than a few seconds inside the event to see that people were not happy. No one knew what was going on. Vendors were packing up to leave by 2pm for an event that was suppposed to run until 9pm. A quick walk around also led to the realization that we had tasting tickets that none of the very few food sellers would accept. Want a hotdog? You can't use the white coupons, you need to go back and spend more money on red coupons. The only food that seemed to be for sale was hotdogs, beer, kettle corn and frozen fruit drinks. At least the frozen drink booth took cash. It was against policy but we were certainly grateful as there seemed to be not much else to drink and the line for beer was well over 100 people long.

We got luckier than most of the attendees when we found a booth for the Tiki Hut - one of the BBQ competitors. And yeah! They still had food. We spent all our coupons on their delish bbq beef rib tips and yummy brisket. Ben met some lovely people who were competing in the backyard bbq event. They couldn't accept tickets since they weren't a vendor but they offered free samples of their tasty bbq chicken.

For another 20 minutes we walked around the park. It was crowded and the people were hot, hungry and mad. There were barely any craft vendors to visit. The poor lady from the Cupcake Cafe was stuck right behind the entrance where she received little traffic. A real shame since their cupcakes are the best (she's at the downtown Mesa Farmer;s Market on the occasional Friday morning). Surprising in this land of strict smoking laws, there was a cigar booth right in the center of the park where people puffed away, oblivious to the ordinances that prohibit smoking at public events.

After finally deciding to cut our losses and leave we strolled through downtown Chandler on the way back to the car. The event's loss was downtown Chandler's gain. Every restaurant was standing room only. Some places were so packed that strangers were sharing patio tables, bonding over their experience at the BBQ Throwndown with no bbq.

We ended up having a fantastic meal behind the San Marcos Hotel at a little Italian restaurant called La Stalla Rustica Cucina. They certainly were not expecting to be flooded with business today but they handled it like pros. We had manicotti and their special margherita pizza with homemade mozarella. The awesome food, wonderful waitress and a relaxing atmosphere was much appreciated. While eating I checked Twitter and found that many of the foodies and locavores I follow had been turned away from the Throwdown. They were turning lemons into lemonade and meeting up at Joe's Real BBQ in Gilbert. Social networking saves the day - love it!

Jess Harter of the East Valley Trib blogged about the event too.

An Afternoon of Wine Tasting and Shopping

HuzBen and I had the opportunity to attend a grilling seminar/wine tasting at Fleming's Steakhouse and Wine Bar in Chandler on Saturday. The event was a joint venture with Fleming's and Barbecues Galore.

After a few basic tips on the meats we would be grilling we all headed outside to the patio where Johnathan Pyant of Barbecues Galore showed off the Odeon, and its' CrossRay technology. The Odean has infrared burners built into the sidewalls rather than underneath, thus reducing flareups. It works with liquid propane or nature gas and it's a beauty.

When the steaks were finished we returned to the dining room and tasted the three cuts of beef (filet, NY Strip, ribeye) and the wines picked to accompany them. Bruce Duffy and Candy Taylor of Flemings's were on hand to answer any and all questions about the pairings. The food was tasty, the wine was delicious and we received quite an education. The best part - the cost was a mere TEN DOLLLARS each!

We enjoyed ourselves so much that we signed up for their class on marinades and rubs in July. (And we're planning on stopping in for happy hour next week!)

Fleming's is located in one of my favorite shopping plazas, Casa Paloma. Casa Paloma is a foodie's dream, with Sur La Table and AJ's Fine Foods just a few feet apart.

I couldn't resist. Sur La Table was having a Summer Sale. I finally purchased the Baker's Edge Brownie Pan I've been wanting, along with new placemats, napkins and a few goodies from the clearance rack I'll be blogging about in the future.

Mini Pizza Dinner

Top photo (l to r) Three cheese veggie pizza, Carmelized Balsamic Onion and Ranch Pizza, Veggie Cheddar Pizza.
Bottom Photo (l to r) Rosemary Chicken and Ranch Pizza, BBQ Chicken Pizza.

For standard pizza dough recipe and tips on making grilled pizza - click here.

Whole Wheat Pizza Dough

1 1/2 cups warm water
1 tsp sugar
1 tbsp active dry yeast

Mix and let stand until it foams - 8-10 minutes

2 cup whole wheat flour
1 1/2 cups all purpose flour
1 tsp salt
1 tbsp olive oil

Mix in a large bowl with the yeast mixture until dough comes together, then transfer to a board or counter and knead until smooth. Let rise in an oiled bowl (covered loosely) until the dough doubles in size, about an hour.

Divide dough into in half for 2 pizzas or keep dividing to make mini pizzas. You can let the dough rise again at this point or you can make your pizzas if you're in a hurry. Roll out to desired size and add toppings of your choice. Bake at 425 degrees for 20 minutes for the large pizzas or about 10 minutes for mini pizzas.

More George Foreman Chicken

I love onions, but Vidalia onions are a particular favorite. Last week at Costco I purchased Oak Hill Farms Vidalia Onion Vinagrette Salad Dressing and it is tasty! It's great on salads but my favorite way to use it is to coat boneless chicken breasts with the dressing and grill them in my George Foreman Grill. The dressing is so full of flavor that you don't even need to marinate them in the dressing, just brush it on and grill. For an extra kick you can add a thin slice of onion on top if the chicken about halfway through the grilling time.

New Find For The George Foreman Grill

Many thanks to fellow Jersey Sister LadyDee who told me about all the flavors of Mrs. Dash. I was under the impression that there were still only two types of Mrs. Dash, salt and salt free. LadyDee set me straight! My new favorite is Onion and Herbs but I like all the grilling varieties as well. (Steak, Chicken, and Hamburger)

Since I am trying to lose weight, I love boneless chicken breasts on the George Foreman Grill. I usually make up different kinds of low fat marinades and let the chicken sit overnight in the fridge. Sometimes, it's too much of a hassle or I need a meal in a hurry. Now I throw on some Mrs. Dash.

Sadly, I can't find any on these newer flavors in the Valley. Thanks to my mom, who sent me a box from New Jersey over the holidays, along with the Lipton Ginger Twist Tea that you can't find here either.

Adventures in BBQ'ing

Yesterday afternoon I was planning to make my Grilled Chicken Breast Sandwiches for Sunday dinner. It was a beautiful day so I thought we'd eat outside and take advantage of the fantastic fall weather.

My brother gave us a nice Charbroil grill last summer but it's a lot of grill for just the two of us. When I do use it, I like to make as much food as possible so I am not wasting propane. Safeway had chicken quarters for 88 cents a pound this week. I bought a bunch so I decided to put those on the grill first with some BBQ sauce and save them for dinner later in the week and freeze the rest. When that chicken was nearly done I was planning to add the boneless chicken breasts for the sandwiches. Yes, I thought I was Super Time Management Frugal Grilling Woman! Nothing could stop me from eating well on a budget! What's the phrase? Pride goeth before the fall?

The chicken quarters had been on the grill for 15 minutes and I took some things outside to set the table. I could hear that the grill was starting to flame up from the chicken fat so I grabbed a water bottle to tame the flames. That's where the insanity began.

Unknown to me, the back wheel on the grill had become loose. When I opened the grill the back wheel fell off and the grill tipped over backwards. When the grill hit the ground, blazing chicken quarters bounced up and went flying in every direction. That in turn set the grass on fire. The fire was also still going inside the open grill itself and flames were about 18 inches high.

Oh yeah, did I mention that I have not one but two jumbo propane tanks? One is attached to the grill left side and the other is stored off to the right. Not exactly what you want to have around when you've just flipped over your grill and set your yard on fire.

Thank God, the hose was only a few feet away since I'd been watering the potted herbs only hours before the calamity. I put out the fire as I yelled for HuzBen who has just woke up from a nap. Nothing like walking up to your shrieking wife and your yard being incinerated. (I'm sure he was saying to himself, "Yipee, less grass to cut!")

HuzBen held the hose as I turned off the propane valve and then we got the grill back upright. We scooped up the chicken flambe and mud caked utensils that went sailing several feet away when the grill hit the ground.

In the end no one was hurt and the house and yard are fine. I am very thankful it was the back wheel and not the front wheel or the grill would have tipped over on me. Nothing was broken and even the grill is fine, except for the piece of plastic flower pot that was on the ground and is now melted to the back of the lid. We did lose the chicken quarters but I played it safe and cooked the boneless chicken breasts on the stove and dinner wasn't even 5 minutes later. We still ate outside and dinner was wonderful. The recipe and an actual picture of last night's dinner are here. I love the smell of freshly torched grass in the evening.

So much for another day in the East Valley!

Grilled Chicken Breasts with Honey Mustard Sauce and Balsamic Vinegar Carmelized Onions

Grilled Chicken Breasts with Honey Mustard Sauce
And Balsamic Vinegar Onions

For Chicken-

Pound 4 boneless, skinless chicken breasts until they are of even thickness. Brush with olive oil and sprinkle lightly with garlic salt and paprika. Place directly on grill grate and cook until they are done.

Serve on a large toasted bun with Honey Mustard Sauce and Carmelized Balsamic Onions.


Honey Mustard Sauce

2 parts mayonnaise
1 part Dijon mustard
1 part honey

Balsamic Vinegar Carmelized Onions

2 large onions
2 tbsp Balsamic Vinegar

Slice the onions into rings and separate.

Take your largest, heavy, non-stick frying pan and heat it on med heat for about 3 minutes. Turn the heat to med/low

Place all the onions in the pan and drizzle with the Balsamic Vinegar. Do not cover the pan. Every 8 to 10 minutes toss the onions to coat them with the vinegar.

It may take an hour for the onion to soften and carmelize – don’t rush it.

Pizza On the Grill

Grilled Pizza

Let me assure you that pizza on the grill is not an urban legend. You can do it at home. No, it doesn’t fall through or stick to the grate. I have prepared it on both a charcoal grill and a gas grill successfully.

When making grilled pizza there are three important things to remember:

1) The grill must be very hot
2) Olive Oil is your friend
3) Toppings go on in the reverse order from oven baking


Lighting the grill-
For a charcoal grill, you need a high concentration of coals on one side and only a few coals on the opposite side. This will result in a hotter and cooler side of the grill. Once the coals are ready put the lid on the grill to keep it as hot as possible. For a gas grill, light it and close the lid. Aim for a temperature around 500 degrees.


Toppings-
Get your toppings ready. Anything goes here. You’ll be making several mini pizzas so try something different on each one. Balsamic Carmelized Onions (see recipe below) are terrific on pizza with some fresh mozzarella and rosemary. I also like to throw handfuls of fresh herbs on the coals for extra flavor. If you like your vegetables soft you can pre-cook them or throw of few right on the grill grate.


Your dough-
Start with a good pizza dough, not that frozen stuff. If you don’t have a good recipe, try mine (see recipe below). Let it rise for 50 minutes to 1 hour.

After the dough has risen, punch it down and let it rest for 5 minutes. Grab some Extra Virgin Olive Oil and a large dinner plate while you’re waiting.

Make several personal size pizzas, about six inches in diameter. Roll the dough with a pastry roller or just keep pushing out with your fingers.

Pour about ½ cup of olive oil on to the dinner plate and coat each pizza crust liberally. Make sure the entire pizza is bathed in the oil or it will stick and burn. Trust me on this you can’t put too much olive oil on the pizzas. Stack the oiled pizzas on a tray and take them out to the grill.

Ready for grilling!
Place one or two oiled pizza crusts on the hottest part of the grill. Watch them carefully! After about a minute the bottom of the crust will begin to bubble. Flip it over cook the other side. It may take less than a minute for the second side.

When both sides are finished, move the crust to the higher or cooler part of the grill. Add your toppings. Cheese goes on first so it will melt, then veggies and sauce. Once your toppings are on you can put one or two more pizza crusts on the hottest part of the grill. After your first few pizzas you may need to put the lid on the empty grill to bring the temperature back up. Watch everything closely and move quickly. Timing is important since everything cooks so quickly.

Practice makes perfect, so don’t worry if you burn a few. Once you try this once or twice you may find tricks that work for you. I like to add three bricks to the cooler side of my Weber kettle charcoal grill as it’s heating up. I can put the pizza crusts on the bricks until the toppings melt, and there is little chance of the pizza burning. A great idea is to make more pizza crusts than you can use and freeze a few. Add some toppings, bake for a bit and you’ll have something much tastier than Totino’s can put in a box.

Carmelized Balsamic Onions

4 large onions
4 tbsp Balsamic Vinegar

Slice the onions into rings and separate.

Take your largest, heavy, non-stick frying pan and heat it on med heat for about 3 minutes. Turn the heat to med/low

Place all the onions in the pan and drizzle with the Balsamic Vinegar. Do not cover the pan. Every 8 to 10 minutes toss the onions to coat them with the vinegar.

It may take an hour for the onion to soften and carmelize – don’t rush it.

Pizza Dough

Makes 1- 14 inch regular crust or 1- 10 or 12 inch thick crust

1 pkg. active dry yeast
1 tsp. sugar
1 cup warm water (approx. 110 degrees)
2 ½ cups flour
½ tsp. Salt
1 tbsp. Extra virgin olive oil
extra olive oil for bowl and cornmeal to prepare pizza pan

Dissolve yeast and sugar in warm water and let stand until it foams, about 10 minutes.

In a food processor, bread machine or by hand, combine flour, salt, and 1 tsp olive oil. Slowly mix in yeast mixture and knead.

Coat the interior of a large mixing bowl with some olive oil. Bowl should be thoroughly coated but no olive oil should be left to pool in the bottom of the bowl. Cover the bowl with plastic wrap or a damp kitchen towel. (Saran Wrap Quick Covers are terrific for this!) Put bowl in a warm place and let rise for 50 minutes to 1 hr.

Roll crust out on lightly floured surface or hand toss if you’re talented. J

Lightly grease pizza pan with olive oil and sprinkle with cornmeal. Place crust on pan. Top with sauce, veggies and cheese. Bake for 10 minutes at 425 degrees. (You may bake the crust for about 5 minutes before adding toppings, then for about 8 minutes more. This gives you a higher, crisper crust.)

Beat The Heat Summer Cooking - Cook Once, Get 3 Meals

The sure fire best way to avoid heating up your house in the summer is not to cook at all. Since that's not practical, we try to get at least 3 meals from each cooking session.

This week Safeway has HuzBen's favorite cut of beef, London Broil, on sale for $1.97 per pound. We purchase the largest packages we can find. The Meal #1 will usually be cooked by grilling or pan frying and served with a side of potatoes and a vegetable for dinner.

Meal #2 is a healthy wrap, using the sliced leftover beef to fill a non fat tortilla. Add whatever you like - I stick with 2% cheese, lettuce, tomatoes and fat free sour cream. You can substitute low fat ranch for the sour cream. Yum!


Meal #3 is Huzben's He-Man Salad

Two handfuls of mixed greens
One cup of mixed frozen vegetables
Leftover London Broil
Six fat gloves of garlic
1/4 of bleu cheese crumbles
Ranch dress to taste

1. Place the salad mix in the colander side of a salad spinner. On the bowl side, place the frozen vegetables and cover with warm water to thaw.
2. While that's thawing, peel the garlic and slice the London Broil thin against the grain
3. Put the vegetables with water over the salad and give spin. Transfer to a bowl
4. Slice the garlic thin, or use a garlic slicer on top of the salad. Follow with the bleu cheese and London Broil.
5. Add Ranch, hit it with a few twists of the pepper grinder, then toss. It's ready to rock.

Note from the He-Man himself. . .
This is a man salad, not something you do after a day at the spa. This is way to make leftovers into something that'll power you from lunch until dinner.

Beat The Heat Summer Cooking - George Foreman Grill

I could kiss George Foreman! We are on our 3rd George Foreman Grill. Not because we had to replace them but because George keeps making them bigger and better. Our current model is the George Foreman Next Grilleration with variable heat settings and 5 removable plates. It includes the grilling plates, waffle plates and a special flat baking plate. It's a great way to make fast and easy healthy meals without using your stove or oven.

The grilling plate is the one we use the most. It's one of the reasons we have been able to change our diet and eat better this year. We make several main dish items on the grill- burgers, chicken, pizza, and fish.

We gave up beef burgers for a lower in fat turkey version (see recipe). The turkey burgers are very mushy in their raw state and need to be cooked from frozen so they stay together. This is no problem on the GF. The burgers have nice grill marks on the outside and are completely cooked on the inside. On the rare occasions we do opt for beef burgers we know we are getting much less fat by making them on the GF.

Boneless chicken breasts are probably my favorite thing to cook in the GF. You can grill them plain with a bit of seasoning, bbq sauce, or go all out with an endless variety of marinades (see recipes). I grill a large batch of chicken breasts when they are on sale then dice and freeze them on a waxed paper lined cookie sheet and store in a Ziploc freezer bag. I use them in chicken soft tacos, casseroles, pasta salads or on BBQ chicken pizzas.

Mini pizzas are a snap with the baking plate. I make my own whole wheat pizza crust but store bought is just fine. Simply roll out a thin piece of the dough to fit the baking plate and grill until it just starts to brown. Add toppings and sauce and close the lid until the cheese is melted and bubbly. If you like grilled veggies - toss your favorite veggies in oil and grill them as well - then use them to top your pizza.

Fish isn't exactly a favorite at our house but we try to eat it once a month for the health benefits. It's so easy - I buy a frozen fillet at Trader Joe's, thaw it and slather it with olive oil mayonaise. Sprinkle it with lemon pepper or your favorite fish seasoning and grill it.

Some people complain about cleaning the George Foreman Grill but I've never had a problem. As soon as I'm done cooking I unplug the grill and wet a few sheets of paper towels. Place the wet paper towels in the (still hot) grill. In about 20 minutes the grill will be cool enough to handle and any stuck on food has been steamed loose. Clean with a sponge or use a dish brush that's safe for non-stick surfaces.

All George Foreman Grills come with a few recipes in the instruction booklet. There are more recipes on Salton's website and in George Foreman's Indoor Grilling Made Easy. I love Steve Reichlen's book The Barbecue! Bible. I just spotted his book Indoor! Grilling at Amazon.com and added it to my Amazon Wish List. Yahoo groups also has a group of GF fans who exchange tips and recipes.

Turkey Burgers

Turkey Burgers

1 1/4 lbs lean ground turkey (or a mixture of ground turkey and ground chicken)
2/3 cup fat free ricotta cheese
1/4 cup diced sweet onions
1/2 cup grated granny smith apple
3 cloves grlic, minced
2 tbsp dijon mustard
2 tbsp worcestershire sauce
1/4 tsp pepper

Mix all ingredients until blended. Shape 4 or 5 patties and freeze with 2 layers of waxed paper in between burgers. For best results - cook straight from the freezer. On the George Foreman Grill, grill on medium for 7 minutes. To pan fry, coat pan with 1/2 tsp olive oil and fry 6 mins per side.

Marinades - Chicken

These are my variations of the "Dump Chicken" recipes that have been on the web for years. Each marinade can be "dumped" into a one gallon freezer bag with 4-8 pieces of boneless chicken breast. You can marinade for a few hours or overnight, or you can freeze the chicken in the marinade for later use. I like to cook them on my George Foreman Grill, but you can also make them on a bbq grill outdoors or in the oven. (For oven - Place entire contents of bag in a 9x12 baking dish and bake at 350 degrees for 25-35 mins.)

HONEY BBQ CHICKEN

1 cup bbq sauce of your choice
1/4 cup honey

TERIYAKI CHICKEN

2 garlic cloves, Crushed
1/3 cup soy sauce
2 tbsp rice wine vinegar
1 1/2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp fresh ginger, minced or grated

RUSSIAN CHICKEN

2/3 cup apricot preserves
1 1/2 cups russian dressing
1 pkg dry onion soup mix

HONEY GLAZED CHICKEN

1/4 cup melted butter
1/8 cup soy sauce
1/2 cup honey

HONEY GINGER LIME CHICKEN

1 1/2 tbsp Honey
1 tbsp Soy Sauce
1 tbsp Minced Ginger
juice from 1/2 fresh lime
1/4 cup sliced green onions


GARLIC DIJON LEMON CHICKEN

2 cloves garlic, minced
4 tbsp dijon mustard
juice from 1/2 fresh lemon

S'mores

Thank Heaven for the Weather Channel! We managed to make some S'mores before the dust storm hit. Happy 4th of July!

Healthier Grilled Sour Cream and Onion Burgers

This week I received the latest Betty Crocker email newsletter with a recipe for Grilled Sour Cream and Onion Burgers - sounds yummy!

The downside - 20 grams of fat. Since hubby and I are still doing "Lean and Green in 2008" I had to make some modifications to make this a healthier burger. It's still not the most low cal choice but with the additional fiber and fat free sour cream, it's still healthier than the original version without losing the taste. Hubby gave it two thumbs up!

Healthier Sour Cream and Onion Burgers

2 lb very lean ground beef
1 package Lipton Beefy Onion Soup Mix- dry
1 cup non fat sour cream (find one made from skim milk, not chemicals)
2 pkgs single serving plain oatmeal with flax seed, blend in food processor until powdered
8 whole wheat hamburger buns


1. In large bowl or stand mixer, combine all ingredients except hamburger buns. Form mixture into 8 patties, about 1/2 inch thick. Chill for at least 2 hours.
2. Heat gas or charcoal grill. Place patties on grill. Cover grill; cook over medium heat 10 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Serve on buns with your choice of condiments.