Sunday, January 25, 2015

Zed's Signature Burger!

I love a good burger and I have been playing around with my recipe for the past year or so and I believe I have finally perfected it! The burger itself is only 3pp per burger and is F&H or Simple Start friendly. The key to the burger for me is how finely you chop the onion and garlic. It should be close to a paste to really incorporate it well throughout the mince. I have been known to use a food processor to make sure its really chopped well. The burgers are juicy and succulent and full of flavour and never fail to disappoint. 

Serves: 4
Smartpoints per burger: 3sp
Free on No Count
Propoints per burger: 3pp
Filling & Healthy/Simple Start compliant
500g extra lean mince (5% fat content)
1 onion very finely chopped
2-3 cloves of garlic crushed
2 tsp paprika
1 tbsp tomato purree
1 tsp dijon mustard
2 tsp dried parsley
Good splash tabasco sauce
Good splash Worcestershire sauce
Salt & Pepper

Add all your ingredients to a bowl and mix well. You really want to mix this with your hands for at least 5 minutes to ensure everything is incorporated well. Shape the mixture into 4 patties and leave aside for at least 20 minutes in the fridge for the flavours to develop. 

Heat a griddle plan or frying pan and mist with spray oil (you can use some oil from you daily allowance if following filling & healthy) and fry the burgers for 5 minutes on each side until cooked through. I like to cover the pan for the last 3 minutes to ensure they are heated all the way through. Depending on the thickness of your burger you may want to adjust the cooking time slightly. 

We have these at least once a month and once they are made up they freeze really well. For a super low propoint dinner serve on a bed of salad with some extra light mayo & ketchup mix and some BNS chips, or go all out and have the bun, cheese, potato salad and corn! 

1 comment:

  1. Zoe, thank you, these look utterly delicious. And I agree with you about mincing you onion and garlic, it makes a huge difference. Must get dried parsley.
    M xx