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Friday night beef burgers

Serves   4
Prep time: 15 mins
Cooking time: 20 mins

Our mouth-watering beef burgers are bulked up with hidden veges for a guilt-free Friday night treat. This is a great family meal and a versatile recipe; choose your own favourite burger toppings and let the family build their own burgers.





Beef and mushroom patty

  • 250g beef mince*
  • 250g mushrooms*, finely chopped to resemble mince
  • 1 onion, finely diced or grated
  • 1 large carrot, grated
  • 2 eggs*, beaten
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper, to taste
  • 1/3 cup flour
  • Oil, for frying


  • ½ head iceberg lettuce*, shredded 
  • 1 red onion, thinly sliced 
  • 1 large carrot, grated
  • 4 hamburger buns
  • 450g can beetroot slices, drained  
  • 50g cheese*, sliced thinly or grated

* These ingredients are shared with other recipes from week three of the the winter weekly meal planner.


  1. Combine the beef and mushroom patty ingredients together, except the oil, in a large bowl and mix using a strong spoon or your hands. Divide into 4-6 balls depending on how many patties you need  and flatten to about the same width to the hamburger buns. Set aside.
  2. Drizzle enough oil to lightly coat the bottom of a frying pan, place on the stove over high heat. Cook the patties for about 3-5 minutes on each side or until caramelised on both sides and cooked to your liking.  
  3. Combine lettuce, red onion, and carrot in a bowl. Set aside.
  4. Heat or lightly toast hamburger buns if desired. 
  5. Place the cooked patties, salad, buns, beetroot slices, and cheese on the table and get the family involved in making their own burgers.

Cooking tips: 

  • Breadcrumbs can also be used in place of flour.
  • If desired, the patties can also be cooked on a hot plate or barbecue.
  • Gherkins and other pickled vege is also a great addition to this burger. 

Adapt it:

  • To make this gluten free use gluten free flour, swap the Worcestershire sauce for a tablespoon of gluten free tomato sauce or omit all together and serve on a gluten free bun or in lettuce leaf cups for a lighter style meal.
  • You can use pork, lamb or a plant-based mince instead.

Kid friendly alternatives:

  • Avoid adding salt to the burger patty mixture.

Leftover tips:

  • Eat for lunch the next day, any cooked patties or extra hamburger buns can be frozen.