Burgers can be healthy, use a lean beef patty with vegetables, such as carrot, onion and spinach, and stuff the lot into a wholegrain roll with salad.
Teresa Cutter re-invents the Australian classic hamburger. Photo: Marco Del Grande
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- 500g grass-fed beef mince
- 6 spring onions, sliced
- 1 carrot, grated
- 250g chopped, blanched spinach
- bunch parsley, chopped
- 6 wholegrain rolls
- plenty of salad tomato relish
Combine mince, spring onion, carrot, spinach, parsley and pepper. Shape into six burgers.
Cook with a little olive oil for three to four minutes a side.
Serve in wholegrain rolls with salad and tomato relish.
Protein, 23 grams; total fat, 6 grams (saturated, 2.5 grams); carbs, 23 grams; kilojoules, 1040. Low GI, high protein.