Nadia’s bun-less beef burgers
These ‘‘naked’’ burgers are served with beetroot, carrot, seed and raisin salad as well as chunky chips.
NAKED BEEF BURGERS WITH BEETROOT AND CARROT SALAD AND CHUNKY CHIPS
Serves: 5 Ready in: 40 mins Prep time: 20 min Cook time: 30 min Chunky chips 800g roasting potatoes, scrubbed 1 teaspoon salt Naked beef burgers 600g beef mince 1 brown onion, finely diced 1 clove garlic, minced 1 carrot, grated 1⁄ cup breadcrumbs (e.g. panko or
2 fine) 1 egg 1 tablespoon Worcestershire sauce 1⁄ teaspoon salt
4 1 tablespoon finely chopped rosemary leaves 2 tablespoons chopped parsley 100g cheese (e.g tasty, edam or colby) (optional) Beetroot and carrot salad 1 beetroot 3 carrots 1⁄ cup mixed seeds and raisins (eg,
2 pumpkin seeds, sunflower seeds, raisins) 1 tablespoon extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon runny honey To serve 1 tablespoon chopped parsley Preheat oven to 220°C. Line two oven trays with baking paper. Preheat barbecue hot plate to medium (if using). Slice potatoes lengthways into 1.5cm rounds, then into 1.5–2cm-thick chips. Place in a large pot and cover with cold water and salt. Bring to the boil then simmer for 6 minutes only. Drain well and place onto pre- prepared tray, toss with a drizzle of olive oil and salt. Bake 25–30 minutes until golden. Turn once during cooking. In a large bowl add all naked burger ingredients (except cheese) and mix well. Use a 1⁄ cup measure to scoop
3 out mixture and shape into 1.5cm
Ditch the bun and opt for this healthy burger instead.