A summer BBQ favourite, hamburgers often cop a bad rap in health circles. But not today’s tasty burgers – they’re low in salt, lean and healthier than their fatty, fast-food cousins
Ingredients (serves two)
Patties
- 150 grams lean beef mince
- Small handful grated carrot
- 1 sprig parsley, finely chopped
- 1/4 small onion, diced
- 1 egg, beaten
- 2 teaspoons tomato paste
- 1/4 cup quick oats
- 1 tablespoon canola/sunflower oil
- cracked pepper to taste
Hamburgers
- 1 tomato
- 2 lettuce leaves
- 2 round multigrain bread rolls
- 2 teaspoons heart-foundation approved mayonnaise
- 2 teaspoons tomato sauce
Method
Mix the carrot, parsley, onion, beef, tomato paste, pepper, and half of the egg in a bowl. Add enough oats to make the mixture firm. Shape the mixture into two spheres with your hands, then flatten out into patties. Fry the patties in a frypan or on the barbecue with the oil until brown on both sides.
Slice open the buns spread one half of each bun with mayonnaise, and the other half with tomato sauce. Stack patties, sliced tomato, and lettuce on the bottom half of the bun and top with the other half. Serve immediately.
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