Lesson #22: Low Carb Veal Parmesan Burgers

Low Carb Cooking 101: Lesson #22: Low Carb Veal Parmesan Burgers, Italian Seasoned Green Beans, & Dijon-Garlic Tomatoes and Cucumbers

Once you’ve been low carbing a while, you find that you get a bit bored with plain meat and vegetables. (Well, maybe not steak!) This is when the smart low carbers turn to their spice racks to jazz up their meals without adding a lot of empty carbohydrates. Tonight’s meal will satisfy your bored taste buds with the zip of Italian seasonings.

If you REALLY want to get into an Italian mood, dim the lights, put some drippy candles in old wine bottles on the table, and play some light opera during the meal. (I recommend Mario Lanza or Luciano Pavoratti.)

DO NOT laugh at the suggestions for atmosphere. A meal is not just about food. It’s about atmosphere and companionship, and taking the effort to make the atmosphere interesting can make the meal a bit special by sparking conversation. If you have children, this is an excellent opening to talk with them about Italy, Italian art, and Italian music.

Burgers are a staple for many low carbers, but burgers don’t have to be made from ground beef. There’s lots of other tasty alternatives. There’s enough flavor that you won’t even miss the bun with the wonderful Veal Parmesan Burgers in tonight’s menu.

When I make Veal Parmesan Burgers, I do give my non-low carbing family buns, but I usually eat mine sandwiched between Romaine or iceberg lettuce leaves. Sometimes, though, I just serve the burgers to everybody on plates with some tangy Dijon-Garlic Tomatoes & Cucumbers and some Italian Green Beans. Another alternative is to serve the burgers directly on top of a nice, green Italian salad.

Here’s this evening’s menu:

• Veal Parmesan Burgers
• Italian Seasoned Green Beans
• Dijon-Garlic Tomatoes and Cucumbers

Here’s the shopping list for the meal. You may very well already have some of these things on hand:

• 1 pound ground veal
• Romaine or iceberg lettuce leaves
• 3 medium to large tomatoes
• 3 cucumbers
• 1 pound frozen green beans
• 1 can crushed tomatoes
• shredded Parmesan cheese
• 4 slices provolone or mozzarella cheese
• butter
• spaghetti sauce
• Italian salad dressing
• salad or olive oil
• white wine vinegar or vinegar
• Dijon-style mustard or dry mustard
• 3 or 4 cloves garlic, minced or minced garlic in a jar
• granular Splenda
• garlic powder
• dried parsley
• dried oregano
• salt
• pepper

Here’s the game plan:

Take the green beans out of the freezer the night or morning before. Place them in the refrigerator to thaw.

If you have the time, you can prepare the Dijon-Garlic Tomatoes and Cucumbers in the morning. You can also form the Veal Parmesan Burgers the night before or early in the day, wrap them in plastic wrap, and stick them in the refrigerator. (I have also frozen the formed veal patties, wrapped them in foil, and stuck them in the freezer for future use.)

If you do not have time to make anything ahead of time, start the dinner preparations by putting together the Dijon-Garlic Tomatoes and Cucumbers and sticking them in the refrigerator to marinate until the rest of the food is ready.

Preheat the broiler or grill and form the veal patties. If you are using the broiler, cover a broiler pan with aluminum foil to minimize the cleanup.

Put the spaghetti sauce in a small saucepan and set it on a burner turner to medium-low or in the microwave in a glass measuring cup. (If using the microwave, do not heat the sauce until the last minute.)

Begin broiling/grilling the burgers. While they are cooking, melt the butter for the Italian Green Beans in a large skillet over low heat and start setting the table.

Flip the Veal Parmesan Burgers over and continue cooking. Turn the heat under the skillet to medium high and add the Italian dressing and thawed, drained green beans.

Toss them occasionally while you finish setting the table and plate the Dijon-Garlic Tomatoes and Cucumbers. Put the salad plates on the table.

When the Veal Parmesan Burgers are done, place a slice of mozzarella or Provolone cheese on each and return them to the grill or oven BRIEFLY until the cheese just begins to melt. (Watch this closely!) When the cheese is melted, take the burgers out of the oven or off the grill and put them on the dinner plates.

Raise the temperature of the burner under the spaghetti sauce to medium or microwave the spaghetti sauce in the microwave for 1 to 1 1/2 minutes, or until hot. Once the sauce is heated, pour 1/4 cup over each Veal Parmesan Burger.

Add the Italian Green Beans to the plates, take them to the table, and sit down to a well-deserved, relaxing meal. Don’t forget to light the candles and put on the music!

And, finally, here’s the recipes:

Veal Parmesan Burgers

• 1 pound ground veal
• 1/4 cup crushed tomatoes
• 2 tablespoons shredded Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup spaghetti sauce
• 4 slices provolone or mozzarella cheese
• 4 large Romaine or iceberg lettuce leaves (optional)

Preheat the grill to medium high or the oven to broil.

In a medium bowl, combine all the ingredients. Mix well.

Divide the mixture into 4 equal amounts and form into four patties.

Grill the patties for four to 6 minutes per side, or until desired doneness.

Low-Carb Italian Seasoned Green Beans

Low-Carb Dijon-Garlic Tomatoes and Cucumbers

More Low-Carb Cooking 101 Recipe Lessons.