I’m a big lover of a good burger but sadly they can be heavy on the old calories. As I’m watching my waistline these days, I decided to have a go at a healthy form of burger loveliness. This burger is going naked as the bun has to be sacrificed and I’ve made it with extra lean mince to keep the fat content down.
Using a sharp knife, slice the potato into fries. Leave the skin on, they are more tasty.
I tend to use potatoes that have slightly past their best as they tend to have a softer flesh which produces a better chip.
Spray the chips with a tsp of oil and cook in either an air fryer such as a Tefal Actifry or in the oven (@180-200C). They will take around 25-30 minutes to cook.
Meanwhile, put you mince in a bowl and season with the pepper and Aromat. Don’t add the salt at this stage as it tends to dry the meat out. We will add it when we are cooking.
Keep the beef loose, don’t be tempted to knead it as it will result in a tough burger.
Form the meat into a ball and divide into smaller balls of roughly 125g.
Form the balls into burgers either by hand or using a burger press. You can get burger presses on Ebay for less than £5 so worth the investment
Just before cooking, sprinkle some salt onto your burger.
Cook your burger on a BBQ, or if weather doesn’t permit, on a griddle pan. Around 2-3 minutes per side should be quick sufficient. Avoid overcooking as it will result in a dry burger.
If desired, add some cheese in the final minute.
For the salad, throw a handful of rocket onto the plate, add the parmesan shavings and some balsamic glaze/reduction.
Serve and enjoy!
Ingredients
Per serving:
- Burgers:
- 250g of extra lean mince (5% fat)
- ground pepper
- Aromat seasoning
- Salt
- 20g of sliced/grated cheddar cheese (if desired!)
- Fries:
- 200g potatoes
- 1tsp of vegetable oil
- Salad:
- handful of rocket
- Balsamic glaze
- 10g of parmesan shavings
Calories per serving: 624 calories