Naked Beef Burgers with Beetroot Salad and Chunky Chips

This refreshing meal tastes like summer!

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My Classic Food Bag
Naked Beef Burgers with Beetroot Salad and Chunky Chips

This dish most recently appeared in My Classic Food Bag on 8 January 2017.

CHUNKY CHIPS

  • 800g potatoes, scrubbed
  • 1 teaspoon salt
  • 1 tablespoon olive oil

NAKED BEEF BURGERS

  • 600g beef mince
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • ½ cup panko breadcrumbs
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons burger seasoning
  • 1/3 cup Parmesan cheese, grated

BEETROOT SALAD

  • 1 beetroot
  • 3 carrots
  • 100g seed and raisin mix
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon runny honey
  • Preheat oven to 220oC. Line two oven trays with baking paper. Preheat BBQ grill or hot plate to high (if using).
  • 1 Cut potatoes into 2cm-thick chips and toss on first prepared tray with salt and oil. Roast for 25–27 minutes, until golden and crispy.
  • 2 While potatoes are roasting, place all naked beef burger ingredients (except cheese) into a large bowl and mix well. Use a 1/3 cup measure to scoop out mixture and shape into 1.5cm-thick patties.
  • 3 Peel and grate beetroot and carrots and place in a medium bowl, along with all remaining beetroot salad ingredients. Season to taste with salt and pepper and toss to combine. Heat a drizzle of oil in a large fry-pan on medium-high heat.
  • 4 Cook patties for 3–4 minutes each side, until just cooked through. Transfer patties second prepared tray. Top each patty with a sprinkle of cheese and place onto highest rack of oven to cook for about 1 minute, until cheese has melted slightly.
  • To serve place a patty onto each plate and serve beetroot salad and chunky chips on the side.
  • SERVES 4-5

Nutritional Information

  • Energy: 2571 kj / 614 kcal
  • Protein: 45.5g
  • Carbohydrate: 49.4g
  • Fat: 25.0g

Legend

  • Pantry staple

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