Now that Christmas is over, I can get back to posting other recipes…
This I made months ago and am going to be making again in the next few weeks. My family are really looking forward to me making this again — they actually requested it, which doesn’t happen that much, even when I make yummy things.
Although “yummy” doesn’t describe how good these cheeseburgers are. They’re really nice and meaty, very filling and utterly scrummy — and they’re good for you, too! I got the recipe from Slimming World’s “Simply Summer” recipe book, and as long as you take the bread and the cheese as your Healthy Extras it’s only 2 1/2 Syns on Extra Easy or Red days. So!
- 1 small onion
- 567g extra lean minced beef
- 3 tablespoons of freshly chopped parsely
- 1 level tablespoon of low-fat mayonnaise
- 2 level tablespoons of fat free natural fromage frais
- 1 small red onion
- Quarter of a cucumber
- 4 slices of low fat cheese
- 4 wholemeal rolls
Peel and finely chop the onion. Then put the onion, the parsley and the minced beef into a bowl and add some pepper. Then wash your hands well and use them to mix them all together. You want the parsley and onion to be as evenly distributed as possible.
Separate the mix into eight equal bits and shape them into burgers. Put on a plate lined with baking parchment or foil and leave in the fridge to chill for 30 minutes.
(I know that there are only seven burgers there; I couldn’t fit eight on a plate so I had that one and then one solitary burger on a side plate)
Whilst they were chilling, I peeled potatoes to make skinny chips to go with the burgers. I also mixed the mayo and the fromage frais together, peeled the red onion and sliced it into rings, thinly sliced the cucumber and thickly sliced the tomatoes. Put them all on a plate/in a bowl and leave them in the fridge to chill whilst you get everything else sorted.
I also sliced my cheese up ready. You can use low-fat cheese slices; I used a low-fat block of cheese and just cut it into slices, deciding to have four on each burger.
When the chips were about five minutes away from being finished, I started cooking the burgers. I used a large frying pan, spraying it with Fry-Light and using a spatula to press the burgers into the pan and occasionally use it to press the sides and keep the burgers together.
Fry them on a high heat for a minute, then flip them over to cook on the other side. Then lower the heat and flip them every few minutes or so until they’re cooked through. I couldn’t fit all the burgers into a frying pan, so I also used my George Foreman grill.
Next time I’m just going to use the grill — it was much, much easier than frying them. Plus an awful lot of fat came out of the mince, so using the George Foreman made them even healthier. When they were cooked, they looked a little like this:
They fell apart a bit when I was cooking them as you can see, but they still tasted delicious. It was just a case after they had finished cooking of putting them all together.
There are two burgers per bun (obviously) and it’s really up to you what order you put everything in. I put half of the bun on the bottom, then some salad, then a burger, then some cheese, tomato for those who were having it, another burger, another slice of cheese, tomato and a blob of the mayonnaise and fromage frais mix.
I lay the top of the bun on the side; the burger was enormous already without that on top. This is the one that Dad and Garry had (slightly different because it had normal oven chips and tomato; Mum and I are on Slimming World so had skinny chips and we hate tomato)
…and this is the totally healthy Slimming World one that Mum and I had:
Yum. Yum yum yum yum yum.
There’s a Flickr photoset here of making these burgers. Next time we have a BBQ I’m going to make these rather than buying burgers in, because they were genuinely delicious. I think the mince I used help — we have a fantastic butchers near where I live that sells ten pound of mince for £10, and it’s such a gorgeous quality of mince. Omnomnom.