Beef burger, with tomato Salsa and apple beetroot coleslaw
A mouthwatering burger you have to try this Summer!
400g extra lean minced beef
50g wholemeal bread crumbs
75g grated carrot
1 tsp. olive oil
1 small onion (60g), finely chopped
Small bunch fresh parsley
1 tsp. Worcestershire sauce
Salt and Pepper
280g cherry tomatoes
2 spring onions
1 tbsp. olive oil
Salt and black pepper
Small bunch fresh coriander
Juice of half a lemon
¼ red cabbage (240g), finely sliced or grated
2 raw beetroot (160g), finely sliced or grated
2 eating apples (300g), finely sliced or grated
2 spring onions, chopped
Small bunch parsley
60g light mayonnaise
40g Greek style yogurt
1 tsp. Dijon mustard
Salt and pepper
4 wholemeal rolls (65g each)
100g cheddar cheese thinly sliced, 25g per person (optional)
Preheat the oven to 200C.
To make the burgers, put a non-stick frying pan on a medium heat and add 1 tsp. olive oil followed by the onions. Cook for 5-10 minutes until translucent. Remove from heat and cool slightly.
Mix together the onion and the rest of the burger ingredients in a bowl until well combined. Season well and then shape into 4 burger patties.
Place the burgers on a non-stick baking tray and place in the oven. Cook for 20-25 minutes or until cooked through. Alternatively, cook on the BBQ until the meat is cooked through.
To make the salsa chop the tomatoes, spring onions, chilli and coriander and add to a small bowl. Add salt, pepper, olive oil and lemon juice and mix well.
To make the coleslaw grate or finely slice the apple, red cabbage and beetroot. Mix the mayonnaise, yogurt, mustard salt and pepper together in a small bowl and then add to the coleslaw. Add remaining parsley if you wish and the spring onions.
Split open the burger buns and add the burgers, the cheese if using, a spoon of salsa and serve with the coleslaw.
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