Wine Recommendation—Tassel Ridge American Pink Catawba
8 oz nonfat plain hummus (about 1 cup)
1 ½ Tbsp fresh lemon juice
1 Tbsp parsley, chopped
¼ tsp black pepper
1 lb ground beef (95% lean)
1 ½ tsp Pepper-Herb Seasoning Mix (recipe follows)
4 whole-wheat hamburger buns, split, toasted
4 Romaine lettuce leaves
1 medium tomato, thinly sliced
1 small cucumber, thinly sliced
Combine sauce ingredients in small saucepan. Cook and stir over medium heat about 8 minutes or until sauce is heated through. Set aside and keep warm.
Combine ground beef and seasoning mix in large bowl, mixing lightly but thoroughly. Lightly shape into four ½-inch-thick patties.
Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10–12 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color, turning once; season with salt. Garnish with carrots and celery sticks as desired.
Line bottom of each bun with lettuce, tomato, and cucumber slices; top with burger and 2 tablespoons sauce. Close sandwiches. Serve with remaining sauce, if desired.
Pepper-Herb Seasoning Mix
Combine 1 tablespoon dried basil leaves, crushed; 1 ½ teaspoons dried oregano leaves, crushed; 1 ½ teaspoons lemon pepper; 1 ½ teaspoons onion powder; and ¾ teaspoon rubbed sage. Store in a airtight container. Shake well before using to blend.