- GLUTEN FREE
- NO MSG
- 38g OF PROTEIN
GROUND BEEF SIRLOIN.
SERVING SIZE: 1 Burger - 1/3lb. (150g)
SERVINGS PER CONTAINER: 6 Burgers
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||220|
|Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 20%|
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
To Grill: Cook frozen hamburger on grill over white hot coals until juices come through.Turn hamburger and cook second side until cooked to 160°F.
To Fry: Place frozen hamburger in preheated frying pan and cook first side until juices come through. Turn hamburger and cook second side until cooked to 160°F.
To Broil: Cook frozen hamburger in preheated broiler on first side until brown.Turn and cook on second side until cooked to 160°F.
Veggie Grill with Balsamic Red Wine Glaze
- 2/3 cup Balsamic Vinegar
- 2/3 cup Red Wine
- 2 lbs. Mixed Vegetables (such as Tomatoes, Carrots, Radishes)
- 2 tablespoons Olive Oil
- ¼ teaspoon Pepper
- ½ teaspoon Salt
- 3 oz. Proscuitto
- 1 Sprig Summer Savory
Make the Balsamic Glaze:
Combine the balsamic vinegar and red wine in a medium saucepan and simmer until the liquid is reduced to 1/4 cup - about 25 minutes.
Grill the Vegetables:
Gently toss the vegetables with the olive oil. Sprinkle with the pepper and salt. Grill until lightly golden and softened. For sturdier vegetables, such as carrots and radishes - about 10 minutes; onions and beans - about 5 minutes; tomatoes - 1 1/2 minutes per side. Grill the prosciutto just until warmed. Transfer all of the grilled vegetables and prosciutto to a platter, drizzle with 2 to 3 tablespoons of the glaze, and sprinkle with the savory.