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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 261.8
  • Total Fat: 5.7 g
  • Cholesterol: 60.0 mg
  • Sodium: 324.9 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 6.1 g
  • Protein: 29.9 g

View full nutritional breakdown of Inside Out Burgers calories by ingredient
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Inside Out Burgers

Submitted by: SPARKSOLUTION
Inside Out Burgers

Introduction

Lean beef can dry out easily, and it lacks the flavor of fatter cuts. So how do you create a burger you'll crave? You fill it with the good stuff. Lean beef can dry out easily, and it lacks the flavor of fatter cuts. So how do you create a burger you'll crave? You fill it with the good stuff.
Number of Servings: 4

Ingredients

    1 pound (16 ounces) extra lean ground beef (96/4)
    1 teaspoon black pepper
    1 small onion, cut into four slices
    1 teaspoon fresh thyme
    2 teaspoons balsamic vinegar
    4 whole-wheat sandwich thins, toasted
    1 large tomato (3" diameter), cut into four slices
    4 large lettuce leaves



Tips

This recipe is from The Spark Solution: A Complete Two-Week Diet Program to Fast-Track Weight Loss and Total Body Health, the new book from the experts at SparkPeople.


Chef Meg's son Ian specializes in what he calls "Juicy Lucys." He puts onions, mushrooms, peppers, or cheese inside a serving of extra lean turkey or beef and grills it. The result? A burger that will satisfy even teenage boys. This version is slightly more sophisticated but just as simple. The balsamic and thyme add great flavor, and you'll find that you need little more than juicy tomatoes, crisp lettuce, and perhaps a smear of good quality mustard (or a squirt of ketchup).


Directions





Preheat an outdoor grill to 400 degrees or a skillet over medium heat.
Divide the beef into four servings. Flatten each serving into a 5-inch circle.



Sprinkle on the black pepper, then top with an onion slice, thyme and vinegar.




Fold up the sides of the meat to seal the toppings inside.


Place the burgers on the grill or in the skillet and cook four to five minutes per side, until the internal temperature reaches 160 degrees Fahrenheit.
Serve each burger on a sandwich thin with one slice each tomato and lettuce.


Serving Size: 1 burger (approximately 3 ounces cooked meat)
Yields: 4 burgers






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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    yum, yum, yum. the whole family enjoyed the juicy surprise of sweet onion slice built right in, definitely worth the time and effort to have such a satisfying burger choice - 6/21/13

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  • Incredible!
    4 of 4 people found this review helpful
    Great burger! I don't eat much eat, but who can resist the occasional burger during the summer? Using local grass fed beef, this was juicy and very satisfying. Loved the unexpected flavours of the fresh thyme and balsamic vinegar. - 7/17/12

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  • 3 of 3 people found this review helpful
    Had this burger tonight as part of the Spark Solution...Loved it and my picky husband even ate it. - 5/15/13

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  • Very Good
    1 of 1 people found this review helpful
    I love ground chicken breast instead and add just a dollop of Greek yogurt in the meat to keep it moist! - 6/21/13

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  • Incredible!
    1 of 1 people found this review helpful
    These are wonderfully delicious burgers! The flavor was intense and the onion made it more robust and satisfying. I highly recommend this recipe! - 6/21/13

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  • 1 of 2 people found this review helpful
    KARENDG -- I checked the full nutritional breakdown, linked below the Nutritional Info. Yes, the sandwich thin IS included. I routinely check the full breakdown for most recipes. - 6/21/13

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  • love this! Cant wait to make them again tonight! - 7/20/13

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  • This was DEFINITELY awesome! I made a couple slight alterations: I used thick slices of Walla Walla sweets and carmelized them on the stove before forming the hamburgers around them. I also just used parsely instead of thyme. The balsamic is wonderful and not overpowering. - 7/5/13

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  • We don't usually like onions on our burgers, but cooked in the center was a nice surprise. Even with lean beef, the burger was juicy and full of flavor. Will definitely make again! - 6/27/13

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  • This is one of my newest favoritest (I don't care if they're not really words) recipes! This is the way I am making my burgers from now on! On the menu for tomorrow night, yum! I've tried with ground beef and turkey, equally delicious! - 6/25/13

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  • I also threw in a handful of shredded zucchini. Sounds ridiculous, but it was really good! - 6/24/13

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  • My daughter and I agree, ABSOLUTELY DELICIOUS! - 6/23/13

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  • Looks like a hamburger bun in picture. Sandwich thins top and bottom are same thickness. - 6/22/13

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  • I don't have a grill but I think I could do this on my George Foremen. I am planning to try it. - 6/21/13

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  • This burger is delicious! Love the spices/flavor and the onion inside! Has become our family favorite. Love it! - 6/21/13

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  • I had to leave out the onions, as I am allergic to them, but the rest of my family used them and loved them. I also added mushrooms and red and green peppers.
    We will definitely make them again. Thank You....... - 6/21/13

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  • Very tasty. The recipe as is = great. The recipe also inspires many alternative fillings and seasoning = even better. Sandwich thins for me, super awesome whole wheat buns for the rest of the family = easy accomodations. Works outside on the grill and inside on electric grill = all year around. - 6/21/13

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  • This was excellent! My husband and I both loved it! - 6/21/13

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  • 0 of 1 people found this review helpful
    The sandwich thins are listed in the ingredients......are they also part of the nutritional information already Chef Meg?
    Thank you for this information. I am trying very hard to eat correctly and be accountable. ;)
    Karen G - 6/21/13

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  • 0 of 3 people found this review helpful
    Look good - 6/21/13

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  • 0 of 3 people found this review helpful
    sounds interesting - 6/21/13

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