THE PREFECT HAMBURGER

HOW TO MAKE THE PREFECT HAMBURGER
Burgers may be the basic of all picnic menus, but they needn't be boring. Jazzed up with spices and seasonings or topped with your favorite condiments, a good burger is hard to beat. From basic lettuce, tomato, and pickle to sautéed onions or bacon, the possibilities are endless. Burgers just taste better when cooked on the grill and enjoyed outdoors.

Building a better burger is easy when you follow these suggestions:
Make sure the grill is the appropriate temperature too hot, and the burgers will burn on the outside before getting done on the inside. Medium-low to medium heat is best.
Keep the lid closed while cooking. A closed lid retains heat, shortening the cooking time and thus keeping the burgers moist.
Use beef that is no leaner than 85% Fat is needed for the burgers to be moist and flavorful.
You also can use turkey or chicken if you are watching your diet and eating least beef.
If using ground turkey or chicken, add a little broth or olive oil to keep them moist.
Use a gentle touch overworking the mixture will produce a tough burger. Mix ingredients just until combined.
Don't form patties too thick or too thin A ¾-inch thick patty is ideal for even cooking. To keep patties from swelling in the middle, make small indention in the center.
Always clean and oil the grill grate This prevents burgers from sticking, extends the life of your grate and helps put those beautiful grill-marks on your patties.
Turn burgers only once and never, ever, press burgers with the back of a spatula: the sizzling sound may be fun to make, but the pressure releases all of the flavorful juices.
Cook burgers properly for safety's sake; cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry).
To check the temperature, insert the thermometer into the patty horizontally for an accurate reading.

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Reduce Sodium Intake
I like my soul food and the way Mom cooked the food is was high in sodium. How can I have my soul food and eat it too?
If you suffer with high blood pressure you need to watch you salt or sodium intake. 2400 mg of sodium or less is the amount that should be taken daily. ¼ teaspoon of salt is equal to 450 mg, 8 ounces of whole milk has 120 mg, and an ounce of processed American cheese is 400. However, read the labels of the product you buying. Label reading is the best way to control your intake.
Substitution of powder instead of salt for onion or garlic will reduce your sodium intake. An increase in using herbs and spices will elevate the flavor in your recipes.

CORN BREAD RECIPE
½ cup yellow cornmeal
¼ cup flour
1 tsp baking powder
¼ tsp salt
¾ cups nonfat milk
½ cup egg substitute
½ tbsp canola oil

Heat the oven 425 degrees. Mix the dry ingredients together in a bowl. Add the milk, egg substitute, and oil to the dry ingredients. Mix well.
Pour the batter into a nonstick pan and bake for 30 minutes.


Sodium intake 315 mg.

Sandra Vaughan, Editor