4 strips extra-lean turkey bacon, each cut in half
1 pound 96% lean ground beef
4 whole grain or whole wheat hamburger buns, split
1 cup chopped spinach leaves
4 large or 8-12 small thin tomato slices
4 tablespoons low-fat mayonnaise
Preheat grill to high heat.
Place a medium nonstick skillet over medium-high heat and add the bacon strips. (no need to grease pan or use oil) Cook for 2-3 minutes per side or until crispy. Remove from pan and cover to keep warm.
Divide the beef into 4 equal portions and shape into balls, packing them tightly as you do. Press each into a patty that is about 1/2" larger than the diameter of the buns.
Grill the burgers until desired doneness. Place the bun halves, (no need to butter first) cut side down, on the upper grill rack or away from direct flame until toasted, about 20 seconds.
Place each toasted bun bottom on plate. Top with spinach, tomato, patties and bacon. Spread 1 tbsp mayo on each bun top, flip atop the patties, and serve.
Makes 4 servings.
Saturated fat 2g
**This was taken from The Biggest Loser Family Cookbook, and I only changed one thing; we substituted ketchup for mayo, which lowered the fat content but raised the sodium a bit. I am surprised how tasty this cheese-less burger was since the meat isn't seasoned at all. Oh, and I will definitely use the turkey bacon again, too!