An Oldie but a Goodie: Sprout Burgers

Sprout Burger with Cheese

This is another one of my go-to recipes. It’s a big favorite of my husband (even though, in my opinion, he overdresses his burger as seen above with the addition of cheddar cheese). I’ve been making these burgers for decades. It originated in (guess where?) a Canadian Living magazine. It was their Summertime Cookbook Special from 1981. How do I know? Well, I still have a copy of that very issue. It was an article called “Great Menus for Good Losers: Delicious Low-Cal Suppers.” The burger was part of a menu that also featured a recipe for Yogurt Sesame Dressing to serve on mixed greens, and Lemon Snow, a dessert made from gelatin, frozen lemonade concentrate, ice cubes and egg whites. Each featured menu added up to less than 600 calories per serving.

Once you dress this burger up with cheese, mustard and relish, you’ll probably still get some of the sprout and water chestnut crunch, but you may miss the more subtle ginger-soy taste it offers and the low calorie count, of course. That’s why I dress mine with a little mayo, a leaf of lettuce and maybe a slice of tomato. However, you dress them, they are really good burgers, and a good choice to make ahead and freeze for a bbq later in the summer.

MA’s Sprout Burgers

(Originally from Canadian Living Summertime Cookbook Special 1981)

Sprout burger ingredients

1 lb lean ground beef

½ cup bean sprouts, chopped

¼ cup water chestnuts, chopped

1 tsp fresh ginger root, chopped fine

2 tsp soy sauce

fresh ground pepper

In a large bowl, combine all ingredients.

Shape into 4 large patties.

Broil or grill to desired doneness.

Serve on hamburger buns.

Our grill chef likes the burgers big and flat

Makes 4 burgers.

Printable Recipe for MA's Sprout Burgers