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 Sunday, January 8, 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