Via Christi chefs’ burger challenge

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Can you top this?
Via Christi chefs’ burger challenge

Via Christi chefs Stafford Nance and Richard Diamond know their burgers.
Richard owned and operated Wichita’s iconic Ty’s Diner, famous for its beefy patties smothered in onions, before becoming sous chef at the hospital on St. Teresa.
Stafford grilled gourmet burgers — and prepared elegant meals — for the city’s elite diners at the Petroleum Club and Wichita Club, before he joined the hospital’s culinary staff.

Today, you’ll find them behind the counter at the hospital’s Café Avila, lending their unique expertise to the daily specials, made-from-scratch soups and custom-order sandwiches.

Here’s how these creative chefs answered our challenge to turn a simple lean-and-healthy burger into something spectacular, with fresh, flavorful and healthy toppings.
Need a lean-and-healthy burger recipe?

Chef Stafford’s Tropical Fruit Salsa
Tops four burgers
1  small mango, peeled and diced
¼  cup red seedless grapes, diced
¼  cantaloupe, diced
½  cup canned crushed pineapple with juice
1  fresh jalapeño, steamed and chopped
1  fresh lime, juiced and zested
¼  cup orange juice
2  slices low-fat Monterey jack cheese, cut in half diagonally (optional)

In a large mixing bowl, stir together all ingredients except cheese. Cover and let marinate in refrigerator for at least an hour.

Top each burger with a half slice of cheese, if desired, and a generous spoonful of the salsa.

NUTRITIONAL INFORMATION PER SERVING (APPROXIMATE): 82 calories, 0g fat, 4.5mg sodium, 33g carbohydrate. Cheese adds 40 calories, 2.5g fat, 107mg sodium.

Chef Richard’s Gochujan Sauce
Tops four burgers
½  cup low-fat mayonnaise (or ½ cup Greek yogurt for a fat-free, low-sodium sauce)
¼  teaspoon sugar
1  tablespoon of chili sauce (or more if you like it hot)
1  fresh jalapeño, chopped
¼  cup red onion, sliced
2  slices low-fat Monterey jack cheese, cut in half diagonally (optional)

In a bowl, mix together mayonnaise or yogurt, sugar and chili sauce. Cover and let marinate in refrigerator.

Spray a small frying pan with cooking spray or olive oil and sauté jalapeno and onions until soft. Set aside.

Top each burger with grilled onion and jalapenos, ½ slice low-fat Monterey jack cheese, if desired, and a dollop of Gochujan Sauce.

NUTRITIONAL INFORMATION PER SERVING (APPROXIMATE): 72 calories (40 calories with yogurt), 2g fat, 266mg sodium (25mg with yogurt), 9g carbohydrate (25mg with yogurt). Cheese adds 40 calories, 2.5g fat, 107mg sodium.

What is Gochujan Sauce?
This spicy-sweet seasoning is found in every Korean home, where it is used as a dipping sauce, marinade and condiment.

To steam or not to steam? Chop fresh jalapeños to add crispy heat to your recipe. Steam them first to make them softer and easier to peel.

Use Greek yogurt, not mayo
Greek yogurt is a creamy, low-cal alternative to mayonnaise. Need convincing?
1 cup of yogurt = 130 calories.
1 cup of mayo = 770 calories!

This fat-free tropical fruit is rich in vitamins C and A, minerals, antioxidants and fiber. It’s popular served fresh in salads, salsas and shakes or pickled in chutney — a spiced preserve from Indian cuisine.


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