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
- olive oil spray
- small wholemeal burger buns (in Australia, cape seed rolls from Baker's delight are delicious)
- baby spinach
- tomato sliced
- 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.
- Lightly spray a non-stick frypan and heat on medium. Cook the patties for 5 minutes a side until browned and cooked through.
- Toast the bun halves, line each bun with baby spinach leaves. Top with a patty and tomato.
- Did you notice there are no fries on the side? You can have extra salad though!
- I like to cook an extra patty for lunch the next day, to serve on a mountain bread wrap with relish, salad and tomato.
1 burger and bun
319 (1342 kJ) Fat:7g Saturated fat:2.4g Carbohydrates:30g Sugar:3.7g Sodium:677 Fiber:4g Protein:31g