brisket-burgers.jpgToday’s outdoor grill menu was hamburgers and steak fries. Since we’re both watching our fat and sodium intake, we grind our own beef from a cut of brisket with the fat cap removed. Very lean burgers tend to break up on the grill since there isn’t the traditional ‘glue’ that fat and/or fillers provide. The Better Half’s solution was to use a grill top griddle to brown the patties up.

I started baking the steak ‘fries’ on a cookie sheet sitting on the rack in the grill with the top closed and temperature adjusted to about 375° F. for a half hour before putting the patties on the griddle. The potatoes were coated with extra virgin olive oil and seasoned with everything in the spice rack (except salt). The burgers were topped with a slice of low-fat Havarti cheese, sliced avocado and served on whole grain buns.

With the exception of the entreé being named for a city in Germany and topped with Danish cheese, this was a good old outdoor American meal with a healthy twist. Clickable image.