Na­dia’s bun-less beef burg­ers

Th­ese ‘‘naked’’ burg­ers are served with beetroot, car­rot, seed and raisin salad as well as chunky chips.

Matamata Chronicle - - What’s On -

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

cup bread­crumbs (e.g. panko or fine) 1 egg 1 ta­ble­spoon Worces­ter­shire sauce

tea­spoon salt 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

cup mixed seeds and raisins (e.g. 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 cup mea­sure to scoop out mix­ture and shape into 1.5cm

Ditch the bun and opt for this healthy burger in­stead.

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