Tina Ruggiero | Nutrition Expert, Cookbook Author and Spokesperson
Feb 23, 2009 by Tina Ruggiero
Feb 24, 2009 at 12:24 am
So jealous Tina 🙂
I’m happy to hear that you had a great time eating your way through the festival!
What’s the future of gourmet burgers – kangaroo perhaps?
Tina Ruggiero says
Feb 25, 2009 at 8:59 am
Hello, Jeannie! Thanks for your post. Believe it or not, burgers are more popular than ever, despite concerns about personal health and the environment. I think this is due to our quest for a satisfying meal that’s loaded with taste yet affordable at the same time. Trends I see in the burger arena include bigger burgers; those made from grass-fed beef or buffalo meat (4% fat), and burgers with cheeses such as blue, goat, aged white and provolone. To enjoy these great menu ideas while keeping an eye on calories, I suggest buying lean ground beef, keeping your burger portion small (4 oz.), serving it on a mini-English muffin and halving the amount of cheese you’d usually enjoy. Serve this burger with a big salad, some corn-on-the-cob, and you’ve got a delicious, inexpensive meal. Happy eating!