Friday night beef burgers
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.
Ingredients
Method
Ingredients
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
Filling
- 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.
Method
- 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.
- 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.
- Combine lettuce, red onion, and carrot in a bowl. Set aside.
- Heat or lightly toast hamburger buns if desired.
- 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.