Barbecue's all-time greatest hits

Sunset, August, 1998 by Andrew Baker

Per serving with beet: 675 cal., 43% (288 cal.) from fat; 40 g protein; 32 g fat (14 g sat.): 53 g carbo (3.1 g fiber); 931 mg sodium; 171 mg chol.

Per serving with turkey: 638 cal., 39% (252 cal.) from fat; 41 g protein; 28 g fat (10 g sat.); 53 g carbo (3.1 g fiber); 939 mg sodium; 155 mg chol.

3. Top burger with 1 or more of the following:

Guacamole. Peel, pit, and slice 2 firm-ripe avocados (3/4 lb. total) and mash with a fork. Stir in 3 tablespoons lime juice, 1/4 cup thinly sliced green onions, 2 tablespoons minced fresh cilantro, 1 tablespoon minced fresh jalapeno chili, and salt to taste.

Per serving: 54 cal., 81% (44 cal.) from fat; 0.7 g protein; 4.9 g fat (0.8 g sat.); 3.1 g carbo (0.7 g fiber); 4.7 mg sodium; 0 mg chol.

Pickled tomatillos. Pull off and discard husks from 1/2 pound tomatillos. Rinse and thinly slice tomatillos. In a bowl, mix tomatillo slices with 1/4 cup orange juice, 1/3 cup lime juice, 1 teaspoon hot chili flakes, and 1/4 teaspoon salt. Lift tomatillos from juices and lay on burger.

Per serving: 8.4 cal., 11% (0.9 cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); 1.5 g carbo (0 g fiber); 18 mg sodium; 0 mg chol.

Green chilies and tomatoes. Arrange 1 can (7 oz.) diced green chilies, drained, and 2 thinly sliced firm-ripe tomatoes (1 lb. total) on burger.

Per serving: 18 cal., 10% (1.8 cal.) from fat; 0.7 g protein; 0.2 g fat (0 g sat.); 4.1 g carbo (1 g fiber); 157 mg sodium; 0 mg chol.

Italian Platter Burger

1. Make Beef or Turkey Platter Burger (page 104) as directed, but omit broth in step 2 and instead add 1/2 cup prepared pasta sauce.

2. In step 4, sprinkle 1 1/2 cups (6 oz.) shredded fontina cheese over burger for the last 3 to 4 minutes of cooking.

Per serving with beef: 686 cal., 43% (297 cal.) from fat; 41 g protein; 33 g fat (14 g sat.); 54 g carbo (2.9 g fiber); 947 mg sodium; 173 mg chol.

Per serving with turkey: 650 cal., 40% (261 cal.) from fat; 41 g protein; 29 g fat (11 g sat.); 54 g carbo (2.9 g fiber); 956 mg sodium; 157 mg chol.

3. Top burger with 2 or more of the following:

Sauteed mushrooms. Rinse and drain 1 pound mushrooms (shiitake, portabella, oyster, common, or a combination of these). Trim off and discard the discolored stem ends (or tough shiitake stems). Thinly slice mushrooms. In a 10- to 12-inch nonstick frying pan over high heat, frequently stir 2 tablespoons butter or margarine and sliced mushrooms until their juices evaporate and the mushrooms are lightly browned, about 15 minutes.

Per serving: 39 cal., 72% (28 cal.) from fat; 1.2 g protein; 3.1 g fat (1.8 g sat.); 2.6 g carbo (0.7 g fiber); 31 mg sodium; 7.8 mg chol.

Pasta sauce. Heat 1/2 cup prepared pasta sauce until warm.

Per serving: 17 cal., 37% (6.3 cal.) from fat; 0.3 g protein; 0.7 g fat (0.1 g sat.); 2.5 g carbo (0 g fiber); 77 mg sodium; 0 mg chol.

Bitter greens. Rinse and drain 2 1/2 cups (about 2 oz.) lightly packed curly endive, frisee, escarole, or arugula.

Per serving: 1.2 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 0.2 g carbo (0.2 g fiber); 1.6 mg sodium; 0 mg chol.