For the burger

  • 400g 5% fat beef mince
  • 2 cloves of garlic, crushed
  • 300g courgette, coarsely grated
  • 1 medium onion, finely diced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1 tsp sea salt - to taste

For the spicy crema

  • 125g coconut yogurt
  • 1 tsp tahini 
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp lime juice 
  • 1/2 tsp sea salt

The other accompaniments, to assemble the burger

  • 1 large avocado, sliced
  • 200g red cabbage, shredded
  • 1/2 lime, juiced
  • lettuce leaves, torn


  1. 1

    Using a cheesecloth or clean tea towel, squeeze the courgette until you remove as much moisture possible. It’s easier if you squeeze it out in small batches. 

  2. 2

    Preheat a barbecue or grill to medium-high. In a large bowl, mix together all the ingredients for the burger until well combined, season with salt and pepper to taste. 

  3. 3

    Divide the burger mix into 4, roll into a ball then flatten into a burger shape

  4. 4

    Cook the burgers for 12-15 minutes, turning occasionally, until cooked through. 

  5. 5

    Meanwhile, combine the spicy crema ingredients together and brush on the cut side of the top of the burger buns

  6. 6

    Toss the shredded red cabbage with the lime juice in a bowl and set 

  7. 7

    Slice the rolls in half and toast cut-side down on the barbecue, or place cut-side up under the grill, for 1 minute until lightly toasted

  8. 8

    Put the burgers on the grilled bun bases and top each with the avocado, red cabbage, lettuce. 

Nutritional Details

Each serving provides
  • Energy 1943kj 464kcal 23%
  • Fat 21.4g 31%
  • Saturates 7.9g 40%
  • Sugars 10.7g 12%
  • Salt 2.26g 38%

% of the Reference Intakes

Typical values per 100g: Energy 490kj/117kcal

Each serving provides

35.0g carbohydrate 5.9g fibre 29.3g protein

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