- 300g beef mince
- 1 large onion
- 1 tablespoon oil
- salt and pepper
- 2 slices tasty cheese
- 4 large lettuce leaves
- 1 carrot, grated
- ½ avocado, sliced into chunks
- 1 cup beetroot
To make the patties, combine the mince and half of the onion, finely chopped, in a large bowl. Season with salt and pepper and mix well with your hands. Divide the mixture into two even-sized patties.
Heat the oil in a frying pan over medium heat. Cook the patties on both sides, for five to eight minutes in total. Place the slices of cheese on top and cover the pan for a couple of minutes to allow the patties to cook through and the cheese to melt on top.
Meanwhile, shred the lettuce and divide along with the carrot and avocado into two bowls. Remove the patties from the pan and place on top of each salad.
Turn the heat down to low and slice and cook the remaining half of the onion in the meat juices from the patties. Cook for five minutes to ‘sweat’ the onion so it begins to caramelise. When the onion is soft add to the bowls.
Slice and toss the beetroot in the same pan to heat through. Remove and place on top of salad in bowls.
Serve with mustard.