Not a super healthy burger, however it was
based on such a recipe from one of Gwyneth Paltrow’s cookbooks so I think it
deserves a place on this blog. This is one of the tastiest burgers I have ever
had the pleasure of consuming. I think it has something to do with the cheese
being stuffed inside the meat patty. Keep the cheese light, the lettuce and
tomato undressed and you will have quite a healthy dinner. For healthier, ditch
the wheat bun and try gluten-free bread instead.
INGREDIENTS
500g extra lean beef mince
75g red onion, finely chopped
2 garlic cloves, finely diced
1 teaspoon dried rosemary
1 teaspoon dried basil
1 free range egg, lightly beaten
a pinch of sea salt & pepper
4 tablespoons of reduced-fat grated
cheese (1 tablespoon for each beef patty)
2 teaspoons olive oil
4 whole meal/multigrain rolls
Optional:
1 tomato, sliced
1/2 Lebanese cucumber, sliced
a handful of any kind of lettuce (I used
rocket), washed
mustard, low-fat mayonnaise
COOKING
1. Heat 1 teaspoon of olive oil in a small frying pan under
low heat. Add onion, garlic, rosemary and basil and cook for around 3-4 minutes
or until onion is soft.
2. Allow the onion to cool, then add to a large bowl with
beef mince, egg, salt & pepper. Combine the ingredients together with your
hands and form 8 small burgers. Place 1 tablespoon of cheese onto the top of 4
burgers and then sandwich these burgers with the remaining 4 burgers, pinching
the edges together.
3. Heat 1 teaspoon of olive oil in a large frying pan over
low-medium heat. Cook the burgers for around 5-6 minutes on one side, then flip
and cook for 5 minutes on the other side. Flip the burgers again and make sure
than they are browned; if not, continue cooking for a few more minutes on each
side.
4. Serve on rolls or hamburgers with whatever fillings you
desire (a list of my favourite choices are under ‘Optional).
Serves / 4
x E
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