Saturday, January 7, 2012

Atkins Burgers with Blue Cheese

Another delish recipe from Atkins.


Portobello Burgers with Blue Cheese Sauce:
2 cloves garlic, minced
1 tablespoon sherry or red wine vinegar
1 tablespoon tamari
½ teaspoon granular sugar substitute (optional)
½ teaspoon salt
¼ teaspoon teaspoon freshly ground black pepper
3 tablespoons virgin olive oil
4 large portobello mushroom caps, wiped clean
¾ cup cup crumbled blue cheese
¼ cup mayonnaise
2 tablespoons heavy cream
1 teaspoon Worcestershire sauce
1 cup loosely packed arugula or watercress
4 ¼-inch-thick tomato slices
4 slices red onion (optional)

Atkins Hamburger Buns:

¼ cup heavy cream
½ cup warm water
2 teaspoons active dry yeast
1 large egg
1 ½ tablespoon canola oil
1 tablespoon granular sugar substitute
½ teaspoon salt
¾ cup whole-wheat flour
1 ¼ cup Atkins Cuisine All Purpose Baking Mix


1.Heat grill to medium-high.

2.Meanwhile, combine garlic, vinegar, tamari, sugar substitute (if using), salt and pepper in a bowl. Slowly whisk in the oil; brush over the mushrooms and let stand 20 minutes. Remove the mushrooms from the bowl and discard the marinade.

3.Set the mushrooms on the grill rack and grill until tender, 4 to 6 minutes per side.

4.Meanwhile, combine blue cheese, mayonnaise, cream and Worcestershire sauce in a bowl; mix well, mashing chunks of cheese with the back of a spoon or fork.

5.To assemble, place half a bun on each of 4 plates; top with ¼ cup arugula, a mushroom cap, a tomato slice and an optional onion slice. Spoon 2 tablespoons of the blue cheese sauce over each and top with the other half of the bun. Serve warm or at room temperature. (If serving without the bun, place the mushroom on the arugula, and top with the tomato slice and sauce.)

Atkins Hamburger Buns

1.Heat the cream and water in a small saucepan to 115°F. Add the yeast and allow to proof for 5 minutes or until it foams.

2.Add the yeast and milk mixture to the bowl of an electric mixer. Add the egg, oil, sugar substitute and salt. Mix thoroughly.

3.Add the whole-wheat flour and mix on the slowest setting for 10 seconds.

4.Add the baking mix and combine until the mixture comes together as a wet dough, about 10 seconds. Do not overbeat.

5.Form the dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap and allow to double in size, 30–40 minutes.

6.Punch down the dough and separate into 6 equal portions. Form each portion into a disk on a sheet pan, cover with plastic wrap and allow to double in size, 20–30 minutes.

7.Bake in a preheated 400°F oven for 13–15 minutes until golden brown.

Serve immediately or keep in an airtight container for up to 3 days.

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