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 (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.
Ditch the bun and opt for this healthy burger instead.