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.
800g agria potatoes, scrubbed
1 teaspoon salt
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)
1 beetroot
3 carrots
70g pumpkin and sunflower seeds
¼ cup raisins
1 tablespoon extra-virgin olive oil
1 tablespoons balsamic vinegar
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
1.52cm-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 ]