For the Burgers (makes 4 – 6)
- 1kg lean minced beef
- Sweet potato
- Portobello mushrooms
- Mozzarella cheese (22g of protein and fat and only 2g of carbs per 100g)
- Red onion
- Coconut oil
Coleslaw (serves 6)
- 1 White cabbage
- 2 medium sized carrots
- 4 – 5 Spring onions
- 1/2 Red onion
- 1 teaspoon Oregano
- Fage 0% total yoghurt (this stuff is amazing: 10g of protein and only 4g carbs per 100g, fill your boots)
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
Mix lean (5% fat) minced beef with an egg to help binding. Add salt and pepper to season. Don’t add too much salt here, you’ll salt them again just before frying. Grab a fist sized amount of the mix and roll it into a ball and flatten out into a decent sized burger patty. Tear grease proof paper into squares – lay a square of grease proof paper onto a plate and place the first burger patty down. Place a square of grease proof paper onto the first patty and keep making burger patties until all your mix has gone. I normally get 4 – 6 burgers from 1kg of meat, depending how fat you like your burgers.
Put the burger patties in the fridge to chill for about 30 minutes, this helps the patties keep shape while cooking.
While you wait, prep the coleslaw. Juice a lemon and mix with the fage 0% total yoghurt, 1 tablespoon of dijon mustard and plenty of salt and pepper. Give this a good mix and sample it, adding more salt and pepper if required. You want this to be nice and light with a zing from the mustard and lemon.
Chop the white cabbage, spring onions and spiralize the carrot. If you don’t have a spiralizer just grate it or use a speed peeler. Finely chop the red onion and mix all the veg together in a bowl. Spoon in the dressing, add the oregano and mix thoroughly making sure everything is evenly coated. Job done.
To make the burger bun, slice sweet potato into 1 – 2cm thick slices (try and find the fattest roundest sweet potato possible so you can make a decent bun). Grab a nice big portobello mushroom, salt this too and chuck all of the sweet potato and mushrooms onto a baking tray. Cook in the oven at 180 degrees for 15 – 20 minutes, turning once. Keep an eye on the sweet potato, you want it to be firm enough to hold the burger with but not too tough that you can’t eat it.
Now time to cook the burgers. Melt coconut oil in a pan and get it nice and hot. Salt your burger patties and place them into the pan. You’ll only turn them once to keep the juices in. Depending on thickness, cooking time is 8 – 10 minutes on a medium heat, so you want to turn them after 4 – 5 minutes (free maths lesson)
While your burgers cook, prep the rest of the toppings: Slice the avocado thinly, chop the chillies and cut the red onion into nice big rings. Slice the mozzarella to go on top of the burgers for the last couple of minutes cooking time. To help melt the cheese, cover the burgers with a heat proof dish or upturned saucepan.
If all your timings are right, everything should be ready at the same time. Now it’s time to build your clean burger….
Sweet potato, avocado, burger & mozzarella, red onion, chillies, portobello mushroom, sweet potato.
Skewer it with a bamboo stick to help keep it together.
Serve with coleslaw on the side and keep some kitchen roll close by, this can get messy.
- the recipe is a slight adaptation from a lean in 15 recipe.