Updated burger menu

Satisfy your craving with this fantastic variation, and round out the meal with two deliciously cool sides.

Sometimes you just want a big, juicy burger piled high with your favorite toppings. When nothing else will do, try this bold recipe. Served with creamy potato salad and sweet-and-sour tomatoes, you simply can't go wrong.

LAYERED P0TAT0 SALAD

MAKES 12 SERV1NGS

PREP: 15 MIN., C00K: 30 MIN., CHILL: 1 HR.

4 pounds red potatoes, unpeeled

1 (8-ounce) container fat-free sour cream

3/4 cup light mayonnaise

2 tablespoons Creole mustard

1/4 teaspoon sallt

1/2 teaspoon pepper

1 bunch green onions, chopped (about 1 cup)

3/4 cup chopped Italian pars1ey

3 reduced-fat, reduced-sodium bacon slices, cooked and crumbled

BRING potatoes and water to cover to a boil in a large Dutch oven over medium-high heat. Boil 25 minutes or until tender. Drain and let cool.

STIR together sour cream and next 4 ingredients.

LAYER one-third each of potatoes, sour cream mixture, green onions, and parsley in a large glass bowl. Repeat layers twice, ending with parsley. Cover and chill 1 hour. Sprinkle with bacon just before serving. PARKUR STOREY

HOOVER, ALABAMA

Calories 192 (27% from fat); Fat 5.8g (sat 1g, mono 0g, poly .01g); Protein 4.8g; Carb 30g; Fiber 3.4g; Chol 8mg; Iron 1.5mg; Sodium 270mg; Calc 51mg.

NOTE: Salad may be prepared a day in advance and chille.

FIRE-AND-ICE TOMATOES

MAKES 6 SERVINGS

PREP: 20 MIN.,COOK: 3 MIN.,CHILL: 1 HR.

If you're serving a bunch, this dish can easily be doubled.

4 large tomatoes, quartered

1 large sweet onion, thinly sliced

3/4 cup white vinegar

1/4 cup cold water

4 1/2 teaspoons sugar

1 1/2 teaspoons mustard seeds

1 1/2teaspoons celery seeds

1/2 teaspoon salt

1/8 teaspoon dried crushed red pepper

1/8 teaspoon black pepper

PLACE tomatoes and onion in a serving dish. Set aside.

BRING vinegar and next 7 ingredients to a boil in a saucepan over medium-high heat. Boil 1 minute.

POUR vinegar mixture over tomato mixture. Cover and chill at least 1 hour. JUDY CARTER

WINCHESTER, TENNESSEE

Calories 53 (7% from fat); Fat 0.1g (sat 0g, mono 0.2g, poly 0.2g); Protein 1.7g; Carb 12g; Fiber 2.2g; Chol 0mg; Iron 0.9mg; Sodium 207mg; Calc 25mg.

NOTE: Salad may be prepared in advance and chilled up to 3 days.

GYRO BURGERS WITH TAHINI SAUCE

MAKES 4 SERVINGS

PREP: 20 MIN., GRILL: 12 MIN.

You can find tahini paste on the imported food aisle of large supermarkets or in Mediterranean markets.

1 pound extra-lean ground beef

1 teaspoon Greek seasoning

4 pita rounds

4 lettuce leaves

8 large tomato slices

4 thin red onion slices

Tahini Sauce

1/4 cup feta cheese

COMBINE beef and seasoning. Shape into 4 patties.

GRILL, covered with grill lid, over medium-high heat (350[degrees] to 400[degrees]) 5 to 6 minutes on each side or until beef is no longer pink.

CUT off 2 inches of bread from 1 side of each pita round, forming a pocket. Line each with 1 lettuce leaf, 2 tomato slices, and 1 red onion slice. Add burger. Drizzle each with 2 tablespoons Tahini Sauce, and sprinkle with 1 tablespoon cheese.

Tahini Sauce:

MAKES 1/2 CUP

PREP: 10 MIN.

1/4 cup tahini paste

1/4 cup water

2 tablespoons fresh lemon juice

1/8 teaspoon garlic powder

1/4 teaspoon salt

WHISK together all ingredients.

MARLA CLARK

MORIARTY, NEW MEXICO

Calories 377 (31% from fat); Fat 13g (sat 2.8g, mono 4.7g, poly 4.3g); Protein 26.4g; Carb 41s; Fiber 3g; Chol 48mg; Iron 4mg; Sodium 551 mg; Calc 81mg.

JOY E. ZACHARIA, R.D.

Copyright Southern Progress Corporation Aug 2003
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