Who says you can’t have the best of both worlds? These half-and-half burgers strike the perfect balance between meaty goodness and veggie freshness, making them the ultimate weeknight crowd-pleasers. With a mix of lean beef mince and coarsely grated mushrooms and carrots, these burgers not only pack in more flavour but also offer a sneaky way to up your veggie intake.
Ingredients
- For the burgers:
- 400 g lean beef mince
- 1 red onion, coarsely grated
- 250 g chestnut mushrooms, coarsely
- grated
- 1 carrot, coarsely grated
- 1 medium egg, beaten
- 60 g wholemeal breadcrumbs
- 1 tsp flaked sea salt
- 1 tsp smoked paprika
- For the sauce:
- 4 tbsp light mayonnaise
- 1 tbsp sun-dried tomato paste
- To serve:
- 6 ciabatta rolls
- 1 garlic clove, peeled and halved
- Lettuce leaves
- 1 beef tomato, cut into 6 slices
- Pickled cucumbers, sliced
Instructions
- Heat the grill to medium. Mix together all the burger ingredients, and shape firmly into 6 patties.
- Grill the burgers for 5 mins on each side until they are nicely browned and completely cooked through.
- Cut the rolls in half and toast the cut sides, then rub the garlic clove over the warm surface of the bread.
- Make the sauce by mixing the mayo with the tomato paste.
- Put the lettuce and tomatoes in the rolls and top each with a burger. Spoon over the sauce. Add some slices of pickled cucumber and put the lids on top.
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Cauliflower, red pepper and chickpea curry
Featured Image: W&H
