‘WeightWatchers American Burger’

I enjoy cooking, but I’m not one for trying particularly adventurous or weird stuff. I’m usually trying to find the really best recipes for common or garden everyday meals. The best curry, the best shepherds pie or the best Italian dishes I can find, and I’ve tried recipes from a range of sources, usually Irish, like Avoca, Donal Skehan, Neville Maguire, Domini Kemp or any number of the members of the Allen family. There’s also the usual collection of British chefs like Jamie Oliver, Gordon Ramsey and others, and recipes from the weekend supplements. Burgers are a dish we’ve always enjoyed and I’ve tried a range I’ve come across over the years. Surprisingly, probably the tastiest one I’ve ever made came from one of the two WeightWatchers cook books we have in the collection of almost 30 books. It’s not that I’m trying to loose weight or anything but they have a terrific collection of really healthy recipes and I’d recommend you give them a lookup if you like cooking. We use them all the time.

This recipe is really simple to make, takes very little effort and is well worth giving a shot. I have added a couple of minor amends to the methodology rather than following the recipe to the letter that I find work well. Let me know if you give this a go and what you thought.

For those who like to know it’s 8 ProPoints per serving. Not including a couple of slices of mature cheddar I like to add, or chips that you might serve with dinner.

Ingredients for two burgers

220g extra lean mince beef

½ a small to medium red onion

2 garlic cloves

½ tsp dried thyme

1 tsp dried oregano

Few drops of tabasco

2 egg whites beaten lightly

Pinch of salt and pepper


Very finely chop the onion…as finely as you can. A really sharp knife is important.

Peel and mince the garlic, don’t chop, it does make a difference.

Lightly whisk the egg whites. Don’t be tempted to use the whole egg, it adds nothing but does increase the calorie count. I use a fork and beat them by hand.


Pile all the ingredients into a large bowl. The recipe says to dig in with your hands but I prefer to use a spoon or a fork to mix the lot up well.


Spread a sheet of kitchen foil across the counter and place two stainless steel cooking rings close together, and spoon the mix evenly across the two, pressing gently down as you go.


Wrap the foil across the ring filled mix, place on a flat board or large plate, and place in the fridge for an hour or more. Again, the recipe doesn’t call for them to rest in the fridge, but I think it gives the ingredients time to blend together better. Up to yourself.


Preheat the grill on full, and place the foil wrapped burgers on the grill pan, and open up the foil spreading it out fully. Spread the steel rings a little apart and gently lift the steel rings off pressing down a little to flatten the burgers out. Just a little.

Grill the burgers on a high heat for 8 minutes each side. The recipe isn’t really suitable for the frying pan or BBQ, and don’t be tempted to turn them more than once before the 8 minutes is up, they will fall apart if you try. Once one side is really well browned gently turn them over using a spatula. I also usually use a dessert spoon to help support turning them.

Serve on burger buns, or try other bun types. Suitably sized ciabatta rolls are lovely. Add a little shredded lettuce, a couple of slices of tomato and a couple of slices of mature cheddar.




Recipe © WeightWatchers International and is from their book “Cook Smart easy everyday” published by Simon and Schuster UK Ltd 2011.

Blogpost © David Wilkins 2014


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