Dukan Burgers

It’s burger week at our headquarters stateside, New York City! Burger week brings innovation to the American classic. There are variations we cannot wait to try. We love a good burger and I’m sure you do too. The best part about burgers? You can have them during any of the Dukan Diet phases with just a few alterations. We invite you to celebrate burger week with us this year by trying some of these delicious diet friendly recipes. Yum.

Burger of the Gods (via FoodNetwork.com)

Ingredients:

8 ounces chuck, trimmed, cut into 1 1/2-inch cubes

8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes

1/2 teaspoon kosher salt

Directions:

In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.

Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.

Lamb Burgers

Ingredients:

2 Red Onions

Kosher Salt

Crushed Red Pepper

2 garlic cloves

1 ½ pounds ground lamb

½ Bunch of fresh dil finely chopped

½ bunch fresh mint finely chopped

Zest of ½ a lemon

1 Beefsteak tomato

2 Cups of Baby Spinach

Directions:

Coat a large sauté pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.

In a large bowl, combine the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty," cook it and taste for seasoning.

Preheat the grill.

Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.

Either place the burgers on the plate or make lettuce buns.

Top with tomatoes, onions, spinach and enjoy!

Pork Burgers

Ingredients:

5 slices bacon (we recommend using Turkey Bacon instead)

1 clove garlic, minced

1 pound ground pork

Kosher salt and freshly ground pepper

1/4 teaspoon dried rubbed sage

Freshly ground pepper

Directions:

Pulse the bacon and garlic in a food processor until coarsely ground.

Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.

Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes.

For an extra crunch top with cabbage and they are ready to eat.