JUNE/JULY 2015 // NZ RUGBY WORLD //

Naked beeF buRgeRs With beetRoot aNd CaRRot salad aNd ChuNky Chips

l This recipe is a colourful and

healthy take on burger ‘n’ chips.

l Nuts and seeds are healthy

snacks that can also be a yummy,

crunchy addition to salads. We’ve

added pumpkin and sunﬂower

seeds to this salad which provide

good helpings of healthy fats, as

well as several important

vitamins and minerals. If you

don’t have these seeds in your

pantry, then sesame seeds, chia

seeds or sliced almonds would

work just as well.

l If you’re feeding a big

household you can simply double

the Chunky Chips and Beef

Burger parts of the recipe. To

increase the salad serving you can

add some ﬁnely shredded

cabbage, grated apple or grated

courgette to the salad. Simply add

a little more olive oil and balsamic

vinegar to dress it.

CHUNKY CHiPS

800g agria potatoes, scrubbed

1 teaspoon salt

BEEF BURGERS

600g lean beef mince

1 brown onion, ﬁnely diced

1 carrot, grated

½ cup panko breadcrumbs

1 egg

1 tablespoon Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon dried thyme

1 clove garlic, minced

1 tablespoon chopped parsley

100g cheese (optional)

BEETROOT aND CaRROT SaLaD

1 beetroot

3 carrots

70g pumpkin and sunﬂower seeds

(optional)

¼ cup raisins

1 tablespoon extra-virgin olive oil

1 tablespoons balsamic vinegar

TO SERVE

1 tablespoon chopped parsley

PREHE aT oven to 220°C. Line two oven trays with

baking paper.

1. Slice potatoes lengthways into 1.5cm rounds, then into

1.5–2cm-thick chips. Place in a large pot and cover with

cold water and salt. Bring to the boil then simmer for 6

minutes only. Drain well and place onto ﬁrst prepared tray,

toss with a drizzle of olive oil and salt. Bake 25–30 minutes

until golden. Turn once during cooking.

2. In a large bowl add all burger ingredients (except cheese)

and mix well. Use a 1/3 cup measure to scoop out mixture

and shape into 1.5cm thick patties. Place on a plate and into

the fridge to ﬁrm up while you make the salad.

3. Peel and grate beetroot and carrots and place in a

medium bowl with remaining salad ingredients. Season

with salt and pepper and toss to combine. Slice cheese into

thin 0.5cm slices.

4. Heat a drizzle of oil in a large (preferably non-stick)

fry-pan on medium heat. Cook patties for 3–4 minutes

each side until just cooked through, then place onto second

prepared tray. Top each with cheese slices and place into

oven, on highest oven rack to cook for 1 minute or until the

cheese is melted slightly but still holds its shape.

TO SERVE, place a patty on each plate with beetroot and

carrot salad and serve chunky chips on the side. Sprinkle

over parsley.

[ food of champions ]