Bring on barbecue season with these healthy burgers that have tons of meaty flavour despite using lean minced beef. The trick is to add mushrooms to the burger mix...
Bring on barbecue season with these healthy burgers that have tons of meaty flavour despite using lean minced beef. The trick is to add mushrooms to the burger mix, as they have a deep, savoury flavour and help keep the meat moist without the need for extra fat.
- Serves 4
- 20 mins to prepare and 20 mins to cook, plus chilling
- 46 calories / serving
- ½ tbsp olive oil
- 4 large field mushrooms, very finely chopped
- 1 garlic clove, crushed
- 30g flat leaf parsley, finely chopped
- 500g lean beef steak mince 5% fat
For the burger sauce
- 4 tbsp half-fat soured cream
- 1 tbsp sriracha chilli sauce
- 1 tbsp dill, finely chopped
- 4 wholemeal baps, halved
- 1 x 160g pack beetroot salad
- ½ lemon, juiced
- 1 large tomato, sliced
- Heat the oil in a large frying pan, then add the mushrooms. Cook over a high heat for 5-6 mins, stirring regularly, until softened and any excess liquid has evaporated. Stir in the garlic and half the parsley, then tip onto a plate to cool.
- Roughly break up the beef mince in a large bowl and add the cooled mushrooms. Mix together, then divide into 4. Shape into burgers, transfer to a tray and cover with clingfilm; chill for at least 2 hrs to firm up.
- Meanwhile, make the burger sauce by mixing together all the ingredients and the remaining parsley in a small bowl. Cover and chill until ready to serve.
- Preheat a barbecue or griddle pan. Season the burgers on both sides before placing on the grill. Cook for 6-7 mins each side on the barbecue, or 5-6 mins each side on the griddle pan. Remove from heat and allow to rest for a few mins.
- Toast the cut sides of the baps on the barbecue or griddle for 20-30 secs. Put the beetroot salad in a bowl and toss with the lemon juice and a little seasoning.
- Pile some of the beetroot salad on the base of each bap, top with a few tomato slices, then add a burger. Spoon on a dollop of the burger sauce and finish with the top bap. Serve with the remaining salad on the side.
Tip: Pat the tomato slices between 2 pieces of kitchen paper to remove any excess moisture – this will help stop the burgers going soggy.
The burgers can also be cooked in a non-stick frying pan. Cook for the same time as for the griddle pan.
Freezing and defrosting guidelines
Freeze uncooked burgers only. Once shaped, cover and freeze for 4 hrs or until solid. Transfer to a freezer-proof container or freezer bag and keep for up to 3 months. Defrost fully before cooking as above.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.