Ingredients

  • 1 kg potatoes, washed and cut into wedges
  • 2 tsp olive oil
  • 1 red onion, peeled and diced
  • 350 g lean steak mince
  • 1 tsp dried mixed herbs
  • 1 clove of garlic peeled, finely chopped
  • 1 free range egg, beaten
  • 50 g fresh breadcrumbs, made from crusts
  • 4 giant white baps, halved
  • 2 tbsp mayonnaise
  • 0.5 Romaine lettuce
  • 2 ripe avocados, peeled and sliced
  • 4 tomatoes, quartered

Method

  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Toss the potatoes in the oil. Cook on a non-stick baking tray for 30 minutes, turning a few times.

  2. 2

    Meanwhile, fry the onion in a non-stick pan over a medium heat for 10 minutes, adding the garlic for the last minute. Allow to cool.

  3. 3

    Mix the mince with the onion, egg, mixed herbs and breadcrumbs. Shape into 4 burgers, then chill in the fridge for 15 minutes.

  4. 4

    Preheat the grill to medium-high. Grill the burgers for 5 minutes on each side, or until cooked through completely. Serve in baps spread with mayo, lettuce leaves, avocado and tomatoes.

     

    ** Wash hands thoroughly after handling raw meat**

Nutritional Details

Each serving provides
  • Energy 3622kj 865kcal 43%
  • Fat 36.1g 52%
  • Saturates 9.0g 45%
  • Sugars 10.7g 12%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 565kj/135kcal

Each serving provides

90.7g carbohydrate 12.2g fibre 38.3g protein

 
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