Today I’m giving you the recipe for some incredible beef burgers for a real mid-week feast, loaded with toppings and sauces made with low fat mince and plenty of vegetables to go along with this ultimate dirty burger.
I’m not saying a beefburger is ever going to be the epitome of health but, sometimes, you just bloody well fancy one! This homemade version is piled high with folic acid (onions), fibre (mushrooms) and healthy fats (avocado). Win-win, right?
After a light lunch and a lovely long walk beforehand, I definitely felt as though I’d earned this one – hell, I even had a glass of wine with mine!
250g 12% Fat Beef Mince
1 Onion (half diced to go in with the mince, half sliced as a burger topping)
1/2 Avocado, Sliced
4 Mushrooms, Chopped
2 Wholemeal Burger Buns
I 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 smothered mine with ketchup and mustard but, again, it’s really up to you!
So, this is how I did it…
1. In a bowl, squish together the mince, chopped onion and seasoning until well combined (this is a little messy so if raw meat makes you squeamish maybe someone can take over for this bit!) Split into two balls and shape into burgers.
2. Once they resemble a burger shape, add them to a hot frying pan with a teeny drop of oil or some cooking spray and cook for roughly 4 – 5 minutes on each side, depending on how rare you like it.
3. When you flip the burgers over, throw the sliced onion and mushrooms into the pan as well to cook alongside the burgers.
4. Now it’s just as simple as putting it all together! Place the burgers in the bun and top with mushroom, onion and avocado, and cram in any salad, sauces or other extras you feel like.
Tips & Tricks!
- You could lower the fat content even further if you swap the beef mince for a leaner meat like turkey or pork. Or get rid of the meat altogether and use a meat-free alternative!
- Trying to cut down on carbs? Throw out the bun and go for a naked burger! 😳
- If you’re having trouble getting the mince to stick, you might want to add a beaten egg while shaping the burgers to help glue it all together – but I’ve always found they work just fine without.