PLUM JUICY BURGERS
Prep Time: 5 minutes
• 1 pound 93% lean ground beef
• 1 tablespoon prune baby food or Dried Plum Puree
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 hamburger buns, split and warmed
• Lettuce leaves, tomato slices and condiments (optional)
In medium bowl, combine beef and baby food; mix lightly but thoroughly. (For best flavor and appearance, form and cook patties immediately after mixing meat mixture.)
Lightly shape into four 1/2-inch-thick patties. Heat large nonstick skillet about 2 minutes over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium (160°F) doneness, until no longer pink in centers and juices show no pink color, turning once. Season with salt and pepper after turning. Serve burgers in buns with lettuce, tomato and condiments, if desired.
- Patties also can be broiled or grilled. To broil, place patties on rack of broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes to medium (160°F) doneness, until no longer pink in centers and juices show no pink color, turning once. To grill, place patties on grid over medium ash-covered coals. Grill 10 to 13 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once.
Dried Plum Purée: (Makes 1/2 cup)
In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped.
Nutritional Information (per serving)
% of Calories from Fat 27%
California Dried Plum Board - www.californiadriedplums.org