For grilling, this juicy wet burger is also low in fat to help you stay fit for summer.
Portions: For 4
Preparation time: 5 minutes
Cooking time: 10 minutes
In a medium bowl, combine the meat and prune puree; mix lightly but thoroughly. (For the best taste and appearance, form and cook the burgers immediately after mixing the meat mixture). Form lightly in four 1/2-inch thick burgers. Heat a large nonstick frying pan for about 2 minutes over medium heat until hot. Place the burgers in the pan; cook for 10 to 12 minutes at medium cooking (160oF), until it is no longer pink in the center and the juices do not show a pink color, flipping once. Season with salt and pepper after turning it over. Serve the burgers in muffins with lettuce, tomato and seasonings, if desired. Tip: Burgers can also be grilled. To roast, place the burgers on the broiler grille so that the meat surface is 3 to 4 inches from the fire. Set 9 to 12 minutes to a medium cooking point (160 f), until it is no longer pink in the center and the juices do not show a pink color, flipping once. To grill, place the burgers on the medium charcoal rack covered in ash. Set for 10 to 13 minutes to medium cooking (160oF), until the center is not pink and the juices do not show a pink color, flipping once. Prunes puree: In a food processor, combine 2/3 cup (4 ounces) of bonelessprunes and 3 tablespoons of water; process intermittently until finely chopped. (Makes 1/2 cup)