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Source: George Foreman's Knock-Out-The-Fat Cookbook

Chicken Burgers with Onion-Dill Sauce
Flavorful and tender describe these reduced-fat chicken burgers. Try the Onion-Dill Sauce in place of mayonaise for less fat with great flavor.
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Serves: makes 4 servings
Prep Time: 10 minutes
Cook Time: about 4 minutes (8-12 on a grill)
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3/4 pound ground chicken
1/4 cup bread crumbs, unseasoned
2 tablespoons chopped fresh dill
1/2 teaspoon fresh thyme
1/2 teaspoon salt, optional
1/4 teaspoon fresh ground black pepper
Dash canola oil, for the grid, if using a grill
4 hamburger buns, lightly toasted
2 tablespoons mayonnaise, reduced-fat
2 tablespoons plain lowfat yogurt
1 tablespoon onion, finely chopped
1 tablespoon dill pickles, finely chopped
1 tablespoon fresh dill




In a medium bowl, combine the ground chicken, bread crumbs, dill, thyme, salt, if using, and pepper, and mix well. With lightly moistened hands, form the mixture into four 4-inch patties.
Prepare the grill or electric grilling machine for cooking. If using a charcoal grill, place the patties on the hottest area of a lightly oiled grid over ashen coals for 1 to 2 minutes on each side to brown. Move the patties to the coolest part of the grill and continue to cook for another 3 to 4 minutes on each side, or until the meat is cooked thoroughly (no pink remains and the juices run clear) and the patties spring back to the touch. When the burgers are nearly done, toast the buns on the coolest part of the grill. If using an electric grilling machine, grill the patties for about 4 minutes, or until the meat is cooked thoroughly (no pink remains and the juices run clear) and the patties spring back to the touch. While the burgers are cooking, toast the buns in a skillet lightly brushed with oil or toast for about 1 minute in the grilling machine when the meat is done. Onion Dill Sauce: In a small bowl, combine all the ingredients, cover, and refrigerate until ready to serve. Spread the buns with Onion-Dill Sauce and serve immediately.






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Philly Cheese Steak Sandwiches
Source: George Foreman's Knock-Out-The-Fat Cookbook
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Native to Philadelphia, these sandwiches are absolutely delicious, especially when served with the vegetable sauce.
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George's Powerburger
Source: George Foreman's Knock-Out-The-Fat Cookbook
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Healthier than its all-meat cousin, this hamburger boasts less fat and more flavor with the addition of plant-based ingredients, which replace some of the meat. The burger goes well with a green salad or potato salad.
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