Healthiest burger in Sydney
200 g lean beef mince
1 onion, one quarter finely chopped, the rest thinly sliced
1 carrot, grated
1 tsp Worcestershire sauce
2 tbs breadcrumbs
to taste pepper, to taste
spray olive or canola oil spray
2 wholemeal or wholegrain rolls
2 tbs salt-reduced tomato sauce, optional
4 leaves lettuce
4 slices canned beetroot
1 tomato, sliced
1/2 avocado, sliced
In a medium bowl, add the mince, the finely chopped quarter of the onion, half the grated carrot, the Worcestershire sauce, breadcrumbs and a good crack of pepper.
Mix, and use hands to shape into two patties about 2 cm thick. Put in the fridge for at least 20 minutes to firm up.
Meanwhile, heat up a frypan and or BBQ and spray with a little oil. Cook the sliced onions on medium heat, stirring often, till golden (at least 5 minutes). Remove onions from the pan.
Spray the pan with a little more oil and cook the patties on high heat for about 4 minutes each side, until nicely browned and cooked all the way through.
Slice open the rolls, spread the bottom slice with a small amount of tomato sauce (if using), and stack the lettuce, beetroot, patties, onions, tomato, avocado and leftover carrot on top.
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