Hamburgers with Pepper Chutney
Despite headlines to the contrary, ketchup is not a vegetable. So cook up this quick tomato-pepper chutney to spoon over lean beefburgers flavored with mustard and scallions. Serve on halved, grilled whole-wheat rolls.
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, chopped
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1/4 cup (packed) dark brown sugar
  • 1/4 cup cider vinegar
  • 1 pound lean ground beef
  • 1/4 cup thinly sliced scallions
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups shredded Romaine lettuce
  • 1 large tomato, thinly sliced

1. In large saucepan, combine stewed tomatoes, red and yellow bell peppers, sugar and vinegar. Bring to a boil over medium heat, reduce heat to a simmer and cook until chutney is thick and peppers are tender, about 15 minutes.

2. Meanwhile, preheat the broiler or prepare grill.

3. In medium bowl, combine beef, scallions, mustard, oregano, salt and black pepper. Shape into 4 patties and broil about 5 inches from heat for about 7 minutes, or until browned and cooked until medium.

4. Place burgers on 4 serving plates along with Romaine lettuce and sliced fresh tomato. Serve burgers with chutney spooned on top.

Nutritional Information
Per serving: 335 calories, 15g total fat, 5.9g saturated fat, 0g monounsaturated fat, .2g polyunsaturated fat, 4.8g dietary fiber, 23g protein, 28g carbohydrate, 70mg cholesterol, 279mg sodium.
Good source of: beta-carotene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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