It couldn’t just be a day, no, sir. Hamburgers in all their many variations deserve a month to themselves. Accordingly, May is National Hamburger Month.
Hamburgers–using lean beef or even buffalo for leaner options–are perfect for quick meals, with plenty of flavor. One has only to look at all of the hamburger joints around to gauge their popularity. I’m not one for just a plain burger most days. Its versatility makes hamburgers a great choice for experiments with different tastes. To celebrate, I have a yummy recipe from to kick off the celebration.
Make sure and get 100% whole wheat buns and lowfat cheese for a healthy variation. Bon appetit!
Ingredients
1. 1 pound ground beef (75% to 80% lean)
2. 1/4 cup finely chopped green onions
3. 1/2 teaspoon ground cumin
4. Salt and pepper
5. 4 hamburger buns, split, toasted
6. 1/4 cup shredded Mexican cheese blend
7. 1/2 cup chopped tomato
Preparation
1. Combine ground beef, green onions and cumin in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers (160°F). Season with salt and pepper, as desired.
3. Place burger on bottom of each bun; top with cheese and tomato. Close sandwiches.
