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  • Each serving
  • 250 to 320 cal
  • 14 to 22g fat (2.5 to 6g sat)
  • 55 to 65mg chol
  • 360 to 370mg sodium
  • 14g carb
  • 1g fiber
  • 15 to 16g protein


  • 1 pound leanest or most versatile ground meat (see note)
  • 1 pound most versatile or most flavorful ground meat (see note)
  • 1 shallot, minced
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • Salt and pepper, to taste
  • 2 tablespoons olive oil, divided
  • 12 potato or rosemary rolls
  • Greens, sliced tomatoes and mayonnaise, for serving (optional)


Combine ground meats, shallots, mustard, thyme and oregano in a bowl; season with salt and pepper. Form meat mixture into 12 (1/2-inch-thick) patties.

Heat 1 1/2 tablespoons oil in a large heavy skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through, 3 to 5 minutes per side, depending on desired doneness.

Heat broiler to high. Split rolls and place on a sheet pan. Drizzle with remaining olive oil and toast.

Place patties between roll halves and top with greens, tomatoes and mayonnaise. Serve immediately.

Special notes:

Leanest ground meat options average around 3 percent fat: choose between white meat chicken and white meat turkey.

Most versatile ground meat options range from 6 to 10 percent fat: choose from leanest ground beef, dark meat chicken or dark meat turkey.

The most flavorful ground meat options run from 15 to 30 percent fat. They include extra lean ground beef, pork and lamb.

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