BBQ Burgers

Maximize the healthiness of your grill grub

For many people, barbecuing is a seasonal pleasure associated with the warmth of the summer sun and the smell of fresh-cut grass. But for hard-core grillers, it’s a preferred cooking method all year round. Whether you’re a fair-weather barbecuer or a 365-day grilling aficionado, there are simple steps you can take to make your world-famous burgers just a bit more waist- and heart-friendly.

Sub your burger. Ground turkey or, better yet, soy-based ground “meat” are excellent alternatives to traditional ground beef. Not ready for a full-on swap out? Try substituting half, or even a mere third, of the beef in your recipe for a leaner-meat or meatless counterpart.

Be less refined. Go for a whole-wheat bun over a typical white bun. It’s more fiber, more taste and less boring.

Cut the cheese. You don’t have to cut it out entirely—what’s a cheeseburger without cheese, after all? To cut calories and artery-clogging saturated fat, skip processed American cheese slices and opt for either a reduced-fat version of cheddar, mozzarella or swiss, or a potently flavored full-fat cheese. (Stronger flavor means you can use less.)

Top wisely. Lettuce, tomato, onions, pickles, banana peppers, grilled mushrooms…these are low-calorie toppings for your burger. Bacon isn’t.

Serve sides. Grill burgers on one half of your barbeque, and veggies like red peppers, zucchini, eggplant and portobello mushrooms on the other half. Prepare a green salad with an olive oil and vinegar dressing, a pasta salad with whole-wheat macaroni and low-fat mayo, or a slaw with shredded apple and lemon juice.