Na­dia’s bun-less beef burg­ers

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

The Tribune (NZ) - - COMMUNITY COOKBOOK - NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

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 (e.g.

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 thick pat­ties. Place on a plate and into the fridge to firm up while you make the salad. Peel and grate beetroot and car­rots and place in a medium bowl with re­main­ing salad in­gre­di­ents. Sea­son with salt and pep­per and toss to com­bine. Slice cheese into thin 0.5cm slices (if us­ing). Heat a driz­zle of oil in a large (prefer­ably non-stick) fry-pan on medium heat. Cook pat­ties for 3–4 min­utes each side un­til just cooked through, then place onto se­cond pre­pared tray. Top each with cheese slices (if us­ing) and place into oven, on high­est oven rack to cook for 1 minute or un­til the cheese is melted slightly but still holds its shape. Al­ter­na­tively cook through com­pletely on bar­be­cue (4–5 min­utes each side) and place cheese slices on top to melt in last 1–2 min­utes of cook time. To serve, place a patty on each plate with beetroot and car­rot salad and serve chunky chips on the side. Sprin­kle over pars­ley. Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag.

my­food­bag.co.nz

Ditch the bun and opt for this healthy burger in­stead.

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