Chilli Beef Burgers with Crispy Carrots & Whole-Egg Mayo
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 carrots, grated, keep the skin on for added fibre
1 knob of ginger, grated
1⁄4 cup extra-virgin olive oil
1 cup breadcrumbs
1⁄4 cup milk
1 egg
500g lean beef mince
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
1 tbsp chilli paste
2 spring onions, white part only, finely chopped
4 wholegrain or sourdough burger buns, halved
Whole-egg mayonnaise, to spread on buns
2 cups spinach leaves
Sea salt and cracked black pepper, to season
Equipment
Baking Tray
Large Frypan
Recipe
Preheat oven to 180 degrees Celsius. Place the shredded carrot and ginger in a bowl, add half the olive oil and stir to combine. Season with sea salt and cracked black pepper. On a baking tray, lined with baking paper scatter the carrot mixture flat on the tray. Cook for 20, or until crispy.
While the carrot mixture is cooking, place the breadcrumbs, milk and egg in a large bowl to combine. Add the mince, herbs, chilli paste and spring onion. Mix well and divide mixture into four patties.
Heat the remaining oil in a large non-stick frypan over medium heat. Cook the patties for 5 minutes, each side, or until cooked through.
Spread the base of the bun with mayonnaise and top with the spinach leaves, patties and crispy carrot mixture. Top with the remaining bun halves and enjoy!
