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TEX-MEX BURGER serves 4
• 450 g lean minced beef
• 2 tbsp barbecue sauce
• 1 strong onion, finely chopped
• 1 tbsp fresh salsa
• 1 tsp chilli powder
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.
CHEESE AND HORSERADISH BURGER serves 4
• 450 g lean minced beef
• 125 g low fat Cheddar cheese, grated
• 2 tbsp creamed horseradish sauce
• ½ tsp garlic powder
• ½ tsp black pepper
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.
RANCHERO BURGERS serves 4
• 375 g lean minced beef
• 125 g tinned kidney beans, drain and mash
• 2 cloves garlic, finely chopped
• 4 tbsp barbecue sauce
• ½ tsp black pepper
• ½ tsp sea salt
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.
GEORGE FOREMAN’S POWERBURGER serves 4
• 375 g lean minced beef
• 4 tbsp seasoned breadcrumbs
• 4 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 4 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.
