Afternoon! Today I’m giving you the recipe for some incredible beef burgers which feel like a real mid-week treat, loaded with cheese, onions and sauces, but with a healthy, colourful roasted vegetable salad on the side to make up for the guilt of tucking into a dirty burger!
This recipe came to approximately 742 calories per person – for a burger with all the trimmings, I’d say that was pretty good! We made sure we ate this on a day where we’d had a pretty healthy lunch and gone for a lovely long walk beforehand as well, so I didn’t really feel bad about it at all. Hell, I even had a glass of wine with mine!
So, this is how I did it…
- These particular vegetables take between 40-50 minutes to roast in the oven at 200°C, depending on how powerful your oven is (mine isn’t very powerful at all…) so bear that in mind. I added the butternut squash, carrot and potato to a tray, covered them with Fry Light cooking spray, coated them with seasoning, and whacked them in the oven for about 50 minutes.
- The slices of pepper don’t take as long to cook as the other vegetables, so I added them after about 25 minutes.
- Time for the burgers – a bit messy so if you’re squeamish with raw meat, maybe get someone else to take over for this part! Put the mince in a bowl, add the chopped onion, half the beaten egg and whatever seasoning you like, then squish it all together with your hands. Split the mixture into two balls, and shape them into burgers.
- Once they resembled some sort of burger shape, I added them to a hot frying pan with some Fry Light spray and cooked them for roughly 4-5 minutes on each side. After about 4 minutes, I flipped the burgers over and also added the onion and mushroom to the pan to cook alongside the burgers.
- Then it’s as simple as putting it all together! I chucked a handful of salad from a prepared salad bag onto a plate with some avocado and tomato thrown in, and added the now-cooked roasted veggies on top. I then plonked the cooked burgers onto their buns alongside the salad, and absolutely crammed it full with the cheese, mushrooms, avocado, onions, salad, tomato and sauces. Ta-da!
All the ingredients I used to create this dish are listed below, along with the cheapest option I’ve found if you want to give it a go but are also counting the pennies (aren’t we all?!).
This is how I knocked up this meal but, please, use this as a guideline and feel free to get creative – there are plenty of tips out there for meat-free burger alternatives, veggie side dishes and different salad ideas, so get cracking!
250g 20% fat beef mince (they ran out of my usual 12% fat mince, which is a happy medium between being a little healthier, but not paying the extortionate prices of the 5% fat mince) – Pack of 500g Ashfield Farm Beef Mince – £1.59 – Aldi
2 medium soft white burger buns – Pack of 6 Village Bakery White Rolls – 45p – Aldi
Half medium onion, chopped into tiny pieces – Tesco Brown Onions – 15.8p / 75p per kg
1 egg, beaten – 6 ASDA Smartprice Mixed Eggs – 70p or, for a free-range option, 6 Merevale Medium Free Range British Eggs – 79p – Aldi
Half avocado, sliced – Lidl Avocado – 75p
Slice of 30% reduced fat mature cheddar cheese – I used ASDA’s at £2.50, but Sainsbury’s do a 400g block of Lighter Mature British Cheddar for £2.20
Half medium onion, sliced
6 mushrooms, sliced – 300g ASDA Farm Stores White Mushrooms – 68p
1 medium tomato, sliced – 6 ASDA Farm Stores Salad Tomatoes – 69p
Handful of salad from pre-prepared bag – 230g bag of ASDA Growers Selection Fine Cut Salad – 75p
ROASTED VEG SALAD
35g butternut squash, cubed – ASDA Grower’s Selection Butternut Squash – 90p per kilo
1 medium potato, cubed – 2.5kg bag of Morrisons Wonky Potatoes – £1.12
1 medium carrot, cut into thick chunks – 1kg bag of Morrisons Wonky Carrots – 35p
1 red bell pepper, sliced – The Salad Box Loose Red Peppers – 39p – Aldi
Half avocado, cut into chunks
1 tomato, sliced
Another handful of salad from pre-prepared bag
I seasoned my tray of roasted veg with rosemary, garlic, salt and pepper and added garlic, mixed herbs, chilli flakes, salt and pepper to the burger, but this is totally up to you – use whatever seasoning you like. I also topped my burger with ketchup and mustard, and added a little of my favourite garlic sauce on the side for my roasted veggies – again, it’s really down to you and the flavours you like!