Grill a Better-for-You Burger From MorningStar Farms

MISSION, KS--(Marketwire - May 27, 2011) - (Family Features) Warm weather is a prime time to throw on an apron, grab a spatula and fire up the grill. And no dish better represents the season than the burger.

There are as many burger varieties as there are ways to top them. From beef to turkey and grain to veggie, burgers offer a perfect canvas for combining flavors, so there's something to suit nearly any palate. Why not join the more than 47 percent of Americans who eat meat, but seek to eat less of it*, by grilling up a meatless burger? They provide the endless variations of their meaty counterparts, but most contain less fat.

For a savory steakhouse-style burger, dress a MorningStar Farms Grillers Original Veggie Burger with this Portabella Mushroom and Onion Burger Topping. This recipe makes it easy to lose fat, but keep the flavor, with 57 percent less fat** than regular ground beef. This particular meatless burger is also an excellent source of protein.

Goat Cheese Topped Veggie Burgers and Cumin Crusted Black Bean Burgers with Avocado Relish are sure to fire up the taste buds. For a Mediterranean flair, add goat cheese, baby spinach, rosemary and thyme or take your menu south of the border with cumin, black beans and avocado relish. Complement these choices with fresh, grilled corn on the cob, zucchini and red peppers to add a punch of color to every plate.

For a sweet conclusion, brush nectarine halves with margarine and honey and grill face down for about 12 minutes. Sprinkle with cinnamon and serve alongside a scoop of ice cream for an easy, unique dessert.

For more better-for-you burger ideas and recipes that can be used year-round, visit www.morningstarfarms.com.

*Source: Kellogg IPSOS Study 2010
**MorningStar Farms Grillers Original (64g) contains 6g fat per serving, compared with regular ground beef (64g) containing 14g fat per serving.

In small bowl toss together avocado, tomato, onion, 1/2 teaspoon lime juice and red pepper. Set aside.

Brush burger on both sides with the remaining 1/2 teaspoon lime juice. Rub cumin onto both sides of burger. Preheat grill. Use a food thermometer to be sure patties reach a minimum internal temperature of 165°F. (Please see package for additional cooking methods).

Top bun bottom with burger, avocado mixture and bun top.

In small bowl combine chèvre, milk, rosemary, thyme and garlic salt. Set aside.

Preheat grill. Use a food thermometer to be sure patties reach a minimum internal temperature of 165°F. (Please see package for additional cooking methods).

Remove veggie patty from grill and spread cheese mixture on top.

Top bun bottom with spinach, burger and bun top.

Sauté mushrooms and onion in olive oil in large saucepan for 3 to 4 minutes. Add water and cover with lid. Simmer another 3 to 4 minutes. Remove lid and add steak sauce.

Preheat grill. Use a food thermometer to be sure patties reach a minimum internal temperature of 165°F. (Please see package for additional cooking methods).

Serve burger on bun with warm topping.