How to Grill Healthy: Moroccan Burger





The interactive transcript could not be loaded.



Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Jun 16, 2012


Executive Chef Frank Caputo and Director of Nutrition, Sharon Day share a quick and easy recipe for Moroccan Burgers using spices that help decrease cancer causing compounds when grilling. Based on a recent study showing that certain spices can decrease the formation of cancer causing compounds by 40 -- 70%, Chef Frank and Sharon Day lightly season chop steak, or beef, with cumin, turmeric, and cinnamon.

Tips from Chef:
• Add the spices to the outside of the burger instead of mixing it in the meat completely.
• Feel free to make small sliders rather than larger patties.
• Place on a clean grill and cook the patty until the internal temperature of the patty reaches 165 degrees.

Join us on Facebook and Twitter!
Facebook: http://facebook.com/cancercenter
Twitter: http://twitter.com/cancercenter

Music from musicalley.com - Andre Bisson - Free Ridin' Blues


When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...