Lower carb hamburger

This is a great easy meal that the children love.  The burger recipe comes from Nigella, although I've altered the quantities a little.  I was a bit dubious about whether or not the burgers would stick together, but they work just fine.  To lower the calories for me, I use a Michelle Bridges trick, which is to serve the burger on 1/2 a roll and hollow out the middle and fill it up with salad.  The kids, and my husband get a full bun, plus salad.

for 5 burgers, which is dinner for 4 and then a quick lunch for the next day


  • 500g extra lean minced beef
  • 2 tablespoon caramelised onions (I use Beerenberg)
  • 3 teaspoons buttermilk or natural yoghurt
  • 3 teaspoons salt reduced soy-sauce or tamari
  • 3 teaspoons BBQ or Worcestershire sauce
  • pepper
  • olive oil spray
  • small wholemeal burger buns (in Australia, cape seed rolls from Baker's delight are delicious)
  • baby spinach
  • tomato sliced


  1. Mix the minced beef with onions, buttermilk, soy and BBQ sauce. Season with pepper and divide into 5 portions. Shape by hand into burgers. I like to put them in the fridge for half an hour to firm up.
  2. Lightly spray a non-stick frypan and heat on medium. Cook the patties for 5 minutes a side until browned and cooked through.
  3. Toast the bun halves, line each bun with baby spinach leaves. Top with a patty and tomato.
  4. Did you notice there are no fries on the side? You can have extra salad though!
  5. I like to cook an extra patty for lunch the next day, to serve on a mountain bread wrap with relish, salad and tomato.

Serving size:

1 burger and bun


319 (1342 kJ) Fat:7g  Saturated fat:2.4g Carbohydrates:30g Sugar:3.7g Sodium:677 Fiber:4g Protein:31g


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