Naked Beef Burgers with Beetroot Salad and Chunky Chips
This refreshing meal tastes like summer!
My Classic Food Bag
This dish most recently appeared in My Classic Food Bag on 8 January 2017.
- 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
- 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
- Energy: 2571 kj / 614 kcal
- Protein: 45.5g
- Carbohydrate: 49.4g
- Fat: 25.0g
- Pantry staple