Hask’s Homemade Burger

Ingredients (makes 6 good sized burgers)

Everybody loves a good burger and what I love about this recipe is that it’s guilt free. Burgers you buy in the supermarkets will usually have a low percentage of low quality meat. With a homemade burger you know exactly what’s going into it. It’s a great lunch or evening meal. High quality protein from the burger, complex carbs from the wholemeal bap and a decent serving of vegetables not only in the bap but in the burger as well.

For the patty

600g lean beef mince

2 garlic cloves

1 large onion

6-8 medium mushrooms

100g coriander

Tablespoon Dijon mustard

Tablespoon of Worcester sauce

Salt and pepper

For the bun

Wholemeal bap

Sliced tomato

Rocket

Tomato relish

*Other options – sliced gherkins, low fat cheese, avocado, lean bacon.

Method

• Fry the garlic onion and mushroom in a little olive oil until soft and allow to cool.
• Chop the coriander and add to a large mixing bowl with the mushroom and onion mixture, beef mince, Dijon mustard, Worcester sauce and some salt and pepper.
• The fun part. With clean hands mix all the ingredients up until everything is spread evenly throughout the mixture.
• Break off even bits of the mixture and with your hands form your burgers to size of your liking. A slightly thicker burger will obviously take longer to cook through.
• If you find the mixture is too sloppy and won’t bind then add the breadcrumbs. This will dry it out a little and help it to stay together once you’ve shaped your burger.
• Cook under the grill or on the BBQ to your liking (will give you a medium cooked burger and serve in a lightly toasted bun with the rocket, tomato and relish. Sweet.

Other stuff…

You can exchange the beef mince for lamb mince and add some feta cheese and mint to the mixture or maybe go for turkey mince. It’s really low fat and high in protein, it can be a great alternative to chicken.

You can really play with the mixture as you like. If you like a kick then add some fresh chilli or maybe change up the herbs. I’m a big fan of basil and tarragon in burgers and if you love the classic cheese burger then add a slice of low fat cheese to the burger in it’s final 2 minutes of cooking. Play around with it, keep the ingredients fresh and low fat and you’ll be a bbq legend in no time.

For more great recipe’s as part of a healthier lifestyle please go to http://www.yeovalleyorganic.co.uk/#/recipes