SIMPLE & SUN-KISSED
Celebrate the season with fresh fruit and garden veggies. You’ll taste sunshine in every bite of these easy weeknight dinners.
Cheeseburger Bowl
This is a healthy way to enjoy an American summer staple. Substitute a tablespoon of yellow mustard for part of the ketchup in the ranch blend if you like. —Laurie Rogerson, Ellington, CT
Prep: 25 min. • Grill: 10 min. Makes: 4 servings
1 lb. lean ground beef (90% lean)
¹₂ tsp. salt
¹₄ tsp. pepper
¹₂ cup reduced-fat ranch salad dressing
2 Tbsp. ketchup
4 cups shredded lettuce
4 cups torn romaine
1 cucumber, chopped
1 tomato, finely chopped
¹₂ cup chopped dill pickles
¹₄ cup finely chopped red onion
³₄ cup shredded cheddar cheese Crushed potato chips, optional
1. In a small bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into four ¹₂-in.-thick patties.
2. Grill burgers, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 160°.
3. Whisk together salad dressing and ketchup. Toss lettuces with half the dressing mixture; divide among four plates. Top with burger, cucumber, tomato, pickles, onion and cheese.
Serve with remaining dressing. Top with potato chips if desired. Per serving: 374 cal., 21g fat
(8g sat. fat), 95mg chol., 1099mg sod., 11g carb. (7g sugars, 3g fiber), 29g pro.