Serves 4.

Note: Adapted from "Simply Grilling," by Jennifer Chandler.

For the slaw:

• 2 tbsp. wasabi powder

• 11/2 tbsp. water

• 1/2 c. mayonnaise

• 1 tsp. grated fresh ginger

• 1 garlic clove, minced

• 2 c. finely shredded cabbage or coleslaw mix

• Kosher salt

• Freshly ground black pepper

For the burgers:

• 1 lb. sushi-grade tuna, cut into 1-in. pieces

• 2 tbsp. Dijon mustard

• 1 garlic clove, minced

• 1 tbsp. finely diced shallots

• 1 tbsp. finely grated fresh ginger

• 1 tsp. finely grated lemon zest (colored portion of peel)

• 4 hamburger buns


To prepare the slaw: In a small bowl, mix together wasabi powder and water, forming a paste. Add mayonnaise, 1 teaspoon ginger and 1 minced garlic clove; stir until well combined.

Place cabbage in a medium bowl. Add wasabi mayonnaise and toss until evenly coated. Season with salt and pepper to taste, then cover and refrigerate until ready to serve.

To prepare the burgers: Place tuna in a food processor and chop until coarsely ground. Do not overprocess: The tuna should be minced but not puréed, similar to the texture of ground beef. Transfer the tuna to a large bowl.

Add mustard, 1 minced garlic clove, shallots, 1 tablespoon ginger and lemon zest; gently stir to combine. Divide the mixture into 4 equal portions. Being careful not to overwork or compact the meat too much, pat each portion into a patty about 3/4 -inch thick. Cover; refrigerate for at least an hour or as long as overnight.

Preheat a clean grill to medium-high for 8 to 10 minutes with the lid closed. Open the grill and lightly brush the grates with vegetable oil.

Place the burgers on the grill. Close the lid and cook, turning once, until the desired temperature is reached, 3 to 4 minutes per side for medium-rare. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.

To serve, place each burger on the bottom half of a bun and top with wasabi slaw. Add bun tops and serve immediately.

Nutrition information per serving:

Calories 500 Fat 30 g Sodium 590 mg

Carbohydrates 27 g Saturated fat 5 g Calcium 95 mg

Protein 31 g Cholesterol 55 mg Dietary fiber 2 g



Serves 4.

• 1 egg

• 2 tbsp. Worcestershire sauce

• 1 tbsp. minced shallot

• Salt

• Freshly ground black pepper

• 1 lb. ground bison

• 4 hamburger buns


Preheat a grill for direct heat.

Combine egg and Worcestershire sauce in a bowl; beat with a fork until well combined. Stir in shallot and salt and pepper to taste. Add bison; with your hands, mix gently but well. Form into four patties. Season again with salt and pepper.

Brush oil on the grill grate. Cook burgers over direct heat 4 to 6 minutes per side. If desired, rotate the burgers 90 degrees halfway through cooking each side for an attractive crosshatch of grill marks. Cook until an instant-read meat thermometer reads 125 degrees for rare, 135 degrees for medium-rare or 145 degrees for medium. Cooking beyond medium is not recommended as bison can dry out easily.

Place each patty on a bun, garnish as desired and serve.

Nutrition information per serving:

Calories 330 Fat 17 g Sodium 370 mg

Carbohydrates 22 g Saturated fat 7 g Calcium 75 mg

Protein 22 g Cholesterol 115 mg Dietary fiber 1 g



Serves 4.

Note: Adapted from "Born to Grill," by Cheryl Alters Jamison and Bill Jamison.

• 1/4 c. balsamic vinegar

• 1/4 c. soy sauce

• 1/4 c. plus 1 tsp. olive oil, divided

• 3 garlic cloves, minced

• 4 portobello mushroom caps (about 5 in. in diameter)

• 1/2 medium roasted red bell pepper, stemmed, skinned and seeded

• 1/3 c. mayonnaise

• 1 pinch ground red (cayenne) pepper

• 4 thin slices mozzarella cheese, optional

• 4 large, crusty rolls, such as kaiser rolls

• 4 lettuce leaves

• 4 slices ripe tomato


At least 30 minutes and up to 2 hours before you plan to grill, prepare a marinade by combining the balsamic vinegar, soy sauce,1/4 cup olive oil and garlic in a medium bowl. Place the mushrooms in a plastic bag, pour the marinade into the bag, shake to coat and let sit at room temperature. Turn the bag occasionally to saturate the surface of the mushrooms with the marinade.

Cut roasted red pepper into several chunks and place in a food processor or blender. Add mayonnaise, the remaining 1 teaspoon olive oil and cayenne pepper. Process until puréed. Refrigerate until serving time.

Prepare grill for direct heat at medium temperature. Drain mushroom caps, discarding marinade. Place mushrooms, gill-side down, on the grill. Grill uncovered for 8 to 10 minutes, turning the mushrooms twice. Top each with a cheese slice, if using, after the second turn. Meanwhile, toast the rolls at the edge of the grill.

Place the mushrooms on the bottoms of the toasted rolls and top with lettuce, tomato and dollops of the mayonnaise. Close the sandwiches with the top of the buns. Serve hot.

Nutrition information per serving:

Calories 400

Fat 24 g

Saturated fat 3 g

Sodium 935 mg

Carbohydrates 38 g

Calcium 65 mg

Protein 8 g

Cholesterol 5 mg

Dietary fiber 3 g



Serves 6.

• 1 slice whole-wheat bread, crusts removed

• 2 tbsp. milk

• 11/4 lb. ground turkey breast

• 2 garlic cloves, minced

• 1 tsp. Worcestershire sauce

• Ground black pepper

• 2 ripe medium tomatoes, seeded and finely chopped

• 1/4 c. minced fresh basil

• Salt

• 3 tbsp. shredded low-fat mozzarella

• 3 whole-wheat English muffins, split and toasted


Tear bread into small pieces and place in a mixing bowl. Pour milk over bread, stir to coat well and allow to stand 10 minutes, stirring and mashing bread frequently until the mixture is almost smooth. Add ground turkey, garlic, Worcestershire sauce and 1/4 teaspoon pepper. Mix lightly but thoroughly. Shape into 6 patties.

Mix together tomatoes and basil. Season with salt and pepper to taste. Allow to stand at room temperature 5 to 10 minutes for flavors to blend.

Meanwhile, preheat grill to medium-high or allow coals to burn down. Lightly oil grill grate or spray with nonstick spray.

Grill patties about 5 to 6 minutes per side or until lightly browned and internal temperatures registers 165 degrees on a meat thermometer. Sprinkle each with 11/2 teaspoons shredded mozzarella cheese and allow to melt.

Place one patty, cheese side up, on each English muffin half. Spoon tomato mixture generously over the top of each patty.

Nutrition information per serving:

Calories 235 Fat 8 g Sodium 318 mg

Carbohydrates 57 g Saturated fat 6 g

Protein 24 g Cholesterol 57 mg Dietary fiber 3 g



Serves 4.

Note: Adapted from "How to Grill," by Steven Raichlen.

• 4 tsp. finely chopped fresh herbs (any combination of parsley, chives, basil, oregano and tarragon)

• 1/2 garlic clove, minced

• Freshly ground black pepper

• 1/4 c. (1/2 stick) salted butter, at room temperature

• 11/2 lb. ground sirloin, round or chuck

• Coarse salt

• Vegetable oil for grate

• 4 slices pancetta, optional

• 4 slices white Cheddar cheese, optional

• 4 hamburger buns

• 2 tbsp. melted butter


Place herbs, garlic, 1/4 teaspoon black pepper and softened butter in a small mixing bowl; stir or beat to combine thoroughly. Place on a piece of plastic wrap or parchment paper, roll into a cylinder and twist the ends to compact the mixture. Refrigerate or freeze until firm.

Cut the herbed butter into 4 slices. Wet your hands with cold water and divide the ground beef into 4 portions. Pat each portion of beef into a thick patty. Press an indentation into the center of the patty, filling it with a slice of herbed butter. Mold the beef to enclose the butter completely. Sprinkle burgers with salt and pepper to taste.

Set up a grill for direct heat and preheat to high. When ready to cook, brush oil on the grill grate. Grill the pancetta, if using, until golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain.

Place the burgers on the hot grate and season again with salt and pepper. Grill the burgers until cooked through, 5 to 7 minutes per side for medium. If desired, rotate the burgers 90 degrees halfway through cooking each side for an attractive crosshatch of grill marks. If using cheese and/or pancetta, place a slice of each on each burger after you've flipped it, pancetta first. To test for doneness, insert an instant-read meat thermometer through the side of the burger into the center, letting the temperature reach 160 degrees for medium.

Brush the buns with the melted butter and toast on the grill for 30 seconds to 1 minute. Assemble the burgers, adding toppings (lettuce, raw or grilled onion, tomato) and condiments as desired.

Nutrition information per serving:

Calories 565 Fat 33 g Sodium 395 mg

Carbohydrates 27 g Saturated fat 17 g Calcium 115 mg

Protein 38 g Cholesterol 150 mg Dietary fiber 1 g