I love a good burger – and this healthy option gives me big love. It’s healthy, low carb, gluten free, full of veggies, and doesn’t leave you feeling bloated, greasy or guilty afterwards. It is also very, very delicious. This is a great meal to make for friends and family. It seems like there are lots of steps in this, but it is easy and fun to make. Get your friends or family to help out!
500 grams of beef mince
1 slice of sourdough bread or 1/4 cup of breadcrumbs
Generous pinch of sea salt
Good crack of black pepper
1 tablespoon of Worcestershire sauce
1/2 teaspoon chilli
1 teaspoon mustard
1 tablespoon chopped fresh parsley or mint
1 clove of garlic
4 portobello (field) mushrooms
2 red onions
1 tablespoon balsamic vinegar
2 sprigs of rosemary (or a good sprinkling of dried rosemary)
2 large handfuls of chopped kale
2 handfuls of cherry tomatoes or 2 large tomatoes
1 tablespoon of fresh herbs (such as parsley or coriander)
Squeeze of lime
Pinch of salt and crack of black pepper (keep handy throughout)
Olive oil (keep handy throughout)
MAKE THE BURGER PATTIES
Turn the oven on and cut up the bread into small bits. Place on a roasting tray and bake until crispy, about 10 minutes. Crush into small crumbs with a blender. Alternatively, you can use just 1/4 cup of breadcrumbs. Combine the beef mince with the egg, salt, pepper, chilli, chopped herbs, mustard, minced garlic, Worcestershire sauce and breadcrumbs. Combine well (feel free to get in there with your clean hands). Roll into large balls and flatten with your hands into thick patties. Set aside until you’re ready to cook.
To cook, heat a pan with a little olive oil and fry for 5 minutes or so on each side, or until browned and cooked to your liking.
ROAST THE CARROT FRIES
Peel and cut the carrots into thin julienne strips. Place in a roasting tray with a drizzle of olive oil, a pinch of sea salt, and the leaves of the rosemary stalks (or dried rosemary). Roast for 15-20 minutes, or until golden, shaking the tray once or twice through cooking to turn the carrots over.
ROAST THE KALE CHIPS
Place the chopped kale leaves on a roasting tray and drizzle with a tablespoon of olive oil and a sprinkle of sea salt. Bake for 10 minutes or until they are crispy. Be careful not to burn them.
ROAST THE TOMATOES
Place the whole cherry tomatoes, or thickly slice the large tomatoes, and place on a roasting tray. Sprinkle with a little sea salt and a drizzle of balsamic vinegar. Roast for 15 minutes or until cooked. You can alternatively serve these fresh as I have in these pictures.
FRY THE ONIONS
Peel and dice or slice the onions. Heat a pan with a little olive oil and saute the onions for 5 minutes or until softened. Add a tablespoon of balsamic vinegar and turn off the heat.
COOK THE MUSHROOMS
You can either bake these for 10 minutes, or cook them in a pan on the stove for 5 minutes each side.
SLICE OR MASH THE AVOCADO
You can definitely just slice up the avocado and put in on top of the burger (as I have done in the picture). But to be a little more fancy, scoop the avocado out of the skins, mash it up with a fork, add the chopped herbs, a sprinkle of salt and a squeeze of fresh lime juice. Mix it all up and dollop it on top of the burger.
ASSEMBLE THE BURGER
Once everything is cooked (including the burger patties), place a whole portobello mushroom on each plate and a burger pattie on top. If it doesn’t sit flush, just trim off the mushroom stalk a little. Place the avocado on top of the burger. Put the carrot fries, kale chips and roast tomatoes on the side.
If you want a creamy dressing to dip your chips in or plonk on top of your burger, try this creamy dressing:
3 tablespoons natural Greek yoghurt
1 tablespoon fresh lemon juice
Sprinkle of sea salt
Grinding of black pepper
1/2 teaspoon of Dijon mustard
Mix all the ingredients together. Taste for seasoning and adjust the flavour by adding a little extra of what’s missing.