If you’re like me and you’re trying to create healthy food for your family as well as food that you actually look forward to eating then sometimes it feels like a struggle to balance tasty food with fat loss food. My hubbie also loves a great British BBQ, but the sausages and steaks can be a bit of a healthy habits killer. Can you relate?
To solve that problem we’ve rounded up our top easy BBQ and burger recipes that are fat loss friendly and that your whole family will enjoy. Relish your meat dish with lots of green veggies or a salad or, if you’re already at your goal, add a nice wholemeal roll or roast sweet potato on the side.
Let’s bust a myth: You don’t need to be eating grilled chicken and greens ALL the time to stay fit and healthy. We don’t believe that your plate has to be boring or bland if you’re looking for easy weight loss. Instead, reaching your goals becomes easy when you truly enjoy your meal times! Eat like a queen, you’re worth it.
(On Rebelle we even show our clients exactly how they can eat all of the foods that they love, even chocolate and chips and still get amazing results – of course everything in moderation, right?)
Skinny Burger and BBQ Recipes We Love
TARRAGON & TURKEY STEAKS
Turkey isn’t a dry and boring meat if you know how to dress it up. Using tarragon, mustard and bacon makes these BBQ steaks a complete winner in my house. You can also do this with chicken – use about 4oz – 6oz per portion.
Prep time: 15 mins, Cook: 10-16 mins.
- 4 turkey steaks, about 175 g/6 oz. each
- 4 tsp wholegrain mustard
- 8 fresh tarragon sprigs, plus extra to garnish
- 4 smoked back bacon rashers
- salt and pepper
- salad leaves, to serve (optional)
- This recipe requires a barbecue. Preheat the barbecue. Season the turkey to taste with salt and pepper, and, using a round-bladed knife, spread the mustard evenly over the turkey.
- Place 2 tarragon sprigs on top of each turkey breast and wrap a bacon rasher around it to hold the tarragon in place. Secure with a cocktail stick.
- Cook the turkey over medium-hot coals for 5-8 minutes on each side, or until cooked through. Transfer to serving plates and garnish with tarragon sprigs. Serve immediately with salad leaves.
Tip: Tarragon has a distinctive aniseed-type flavour that goes well with turkey and chicken, as well as fish and eggs. French tarragon is superior in flavour to Russian (wild) tarragon, which is milder.
PORK BURGERS WITH TANGY ORANGE MARINADE
This recipe needs a little time to make but if you’re short just marinade for less time. It’s not ultra low sugar because of the marmalade but it’s not that high either, so a great balance to make your pork more interesting! Simply skip the bun and add lots of veggies or salad to have a great mix of healthy carbs, protein and fat. You could also do this with chicken or turkey mince, the helps courgette keeps the meat moist.
Prep time: 25 mins., plus marinating and chilling; Cook: 30-40 mins.
- 450 g/1 lb pork fillet, cut into small pieces
- 3 tbsp Seville orange marmalade
- 2 tbsp orange juice
- 1 tbsp balsamic vinegar
- 225 g/8 oz parsnips, cut into chunks
- 1 tbsp finely grated orange rind
- 2 garlic cloves, crushed
- 6 spring onions, finely chopped
- 1 courgette (175g/6 oz), grated
- salt and pepper
- 1 tbsp sunflower oil
- This recipe requires a barbecue. Place the pork in a shallow dish. Place the marmalade, orange juice, and vinegar in a small saucepan and heat, stirring, until the marmalade has melted. Pour the marinade over the pork. Cover and leave for at least 30 minutes, or longer if time permits. Remove the pork, reserving the marinade. Mince the pork into a large bowl.
- Meanwhile, cook the parsnips in a saucepan of boiling water for 10-15 minutes, or until cooked. Drain, then mash and add to the pork. Stir in the orange rind, garlic, spring onions, courgette, and salt and pepper to taste. Mix together, then shape into 6 patties. Cover and leave to chill for at least 30 minutes.
- Preheat the barbecue. Lightly brush each burger with a little oil and then add them to the barbecue grill, cooking over medium-hot coals for 4-6 minutes on each side or until thoroughly cooked. Boil the reserved marinade fo r3 minutes, then pour into a small jug or bowl. Serve.
Tip: Serve these tasty burgers in seed-topped burger buns with the marinade spooned on top and with a few salad leaves tucked in.
ANCHOVY AND HERB ROAST SEABASS
No need to BBQ anything for this one, you can simply pop it in the oven and voila! The family love this with mashed sweet potatoes and carrots and seasonal fresh veggies – it’s also lovely with a garden salad. It’s a bit fiddly to prep but it’s an impressive healthy dish for guests! (Ask your fishmonger to gut the fish for you if you’re buying from the fresh fish counter.)
Prep time: 30 mins; Cook: 35-40 mins.
- 1.3-1.8 kg/3-4 lbs whole sea bass, gutted
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp finely chopped fresh herbs, such as parsley, chervil, and tarragon
- 25 g/1 oz anchovy fillets, finely chopped
- 25 g/1 oz butter
- 150 ml/5 fl oz white wine
- 2 tbsp creme fraiche
- salt and pepper
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Remove any scales from the fish and clean it thoroughly both inside and out. If desired, trim off the fins with a pair of scissors. Using a sharp knife, make five or six cuts diagonally into the flesh of the fish on both sides. Season well with salt and pepper, both inside and out.
- Mix the onion, garlic, herbs, and anchovies together in a bowl.
- Stuff the fish with half the mixture and spoon the remainder into a roasting tin. Place the sea bass on top.
- Spread the butter over the sea bass, pour over the wine and place in the oven. Roast for 30-35 minutes until the fish is cooked through.
- Remove the fish from the tin to a warmed serving dish. Return the tin to the top of the stove and stir the onion mixture and juices together over a medium heat. Add the creme fraiche and pour into a warmed serving bowl.
- Serve the sea bass whole and divide at the table. Spoon a little sauce on the side.
Tip: For a fabulous family supper, boiled or crushed new potatoes and seasonal fresh vegetables or a garden salad will finish this off perfectly.