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CHEESE AND HORSERADISH BURGER serves 4
•
450g lean minced beef
•
125g 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
•
375g lean minced beef
•
125g tin kidney beans, drain and mash
•
2 cloves garlic, finely chopped
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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.
PINEAPPLE TERIYAKI BURGER serves 4
•
450g lean minced chicken
•
1 egg white
•
4 tbsp bottled teriyaki sauce
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1 strong onion, finely chopped
•
1 tsp yellow mustard
•
½ tsp black pepper
•
4 slices fresh pineapple
Refrigerate the pineapple slices. Combine the other ingredients, and shape into 4 burgers. Grill
the burgers for 4 minutes, then check for readiness. Put a slice of pineapple on each burger.
GEORGE FOREMAN’S POWERBURGER serves 4
•
375g 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.
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