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TEXMEX BURGER serves 2
• 225 g lean minced beef
• 1 tbsp barbecue sauce
• ½ strong onion, finely chopped
• 1½ tsp fresh salsa
• ½ tsp chilli powder
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
CHEESE AND HORSERADISH BURGER serves 2
• 225 g lean minced beef
• 70 g low fat Cheddar cheese, grated
• 1 tbsp creamed horseradish sauce
• ¼ tsp garlic powder
• ¼ tsp black pepper
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
RANCHERO BURGERS serves 2
• 185 g lean minced beef
• 70 g tinned kidney beans, drain and mash
• 1 clove garlic, finely chopped
• 2 tbsp barbecue sauce
• ¼ tsp black pepper
• ¼ tsp sea salt
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
GEORGE FOREMAN’S POWERBURGER serves 2
• 185g lean minced beef
• 2 tbsp seasoned breadcrumbs
• 2 tbsp chopped vegetables – onions, spring onions, courgettes, parsley (these can be
sautéed)
Combine the vegetables and breadcrumbs in a bowl. Add the minced beef and mix well. Shape
the mixture into 2 10cm wide burgers. Preheat the grill and cook for 5-6 minutes, or till the meat
is no longer pink and the juices run clear, turning once. This recipe is from The healthy Gourmet
(Clarkson Potter) by Cherie Calbom.
