Featured in the Big Y Summer 1 Event
Classic burgers with a twist!
Directions1. Wash hands with soap and water.
2. Rinse all fresh produce under cold water and pat dry. Prepare outdoor grill for direct grilling over medium-high heat.
3. In large bowl, gently mix beef, garlic powder, salt and pepper; form into 4 (1/2-inch-thick) patties. Wash hands after handling raw beef.
4. Spray patties with cooking spray; place on hot grill rack, cover and cook 10 minutes, turning once. During last 2 minutes of cooking, top patties with cheese; cover and cook 2 minutes or until internal temperature of burgers reaches 160 degrees Fahrenheit with an instant read thermometer and cheese melts.
5. In small bowl, stir mayochup and mustard. Place lettuce leaves on work surface; add mayochup mixture, tomato, onion, pickles and burgers in center of leaves. Fold sides of leaves over filling; fold in ends of leaves. Serve burgers seam side down.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving
Total Fat (g): 26 g
Saturated Fat(g): 9 g
Cholesterol (mg): 87 mg
Sodium (mg): 800 mg
Carbohydrates (g): 8 g
Fiber (g). 1g
Protein (g) 25g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more