Prep time: 10 mins // Cooking time: 10 mins // Serves 4
When I first started to eat more healthily, I was under the assumption that comfort food such as a burger was out for good. But that’s just not the case. All burgers are not created equally and if you can get your head around not eating a burger sandwiched between two large pieces of gluten, then I’m happy to say that they can remain on the menu! I have had many heated debates with chefs about the need for something, such as breadcrumbs or egg to bind burgers together, but I think it’s possible to make a perfectly tasty and ‘clean’ burger without either. You can add in any spices or just a little garlic and keep it simple, if you like.
I’m not against eating red meat I just have a few rules around it. Firstly, don’t eat it every day. Secondly, buy the best quality meat, you can afford and lastly, always consume lots of vegetables with it. The damaging meats that we need to avoid are the processed and poorer quality meats, so here is a simple burger recipe for you to try. I suggest serving it in a ‘bun’ of baked Portobello mushrooms or just wrapped in large lettuce leaves. Get those barbecues ready and let’s get healthy burgers back on the menu this summer!
- 450g organic lamb, minced
- 6 spring onions, finely diced
- 2 tsp ground cumin
- Sea salt and freshly ground black pepper
- Coconut butter (unflavoured), for frying
- Harissa paste, for spreading (optional)
- A few fresh coriander leaves (optional)
Cherry tomatoes, avocado, sliced onion, and large lettuce leaves or grilled Portobello mushrooms as a ‘bun’
1. Mix the lamb, spring onions, cumin and salt and pepper to taste together in a mixing bowl.
2. Using clean hands, divide the mixture into 4 portions. Roll each portion into rounds, then gently press each round with the palm of your hand to flatten it into a burger.
3. Heat a large frying pan over a medium heat, add a little coconut butter and cook the burgers for about 4 minutes on either side until they are cooked right through.
4. You can also place them under a hot grill or on a barbecue.
5. Serve with salad or wrapped up in large lettuce leaves or in between 2 grilled Portobello mushrooms (I like to spread a little harissa paste over the mushroom for a spicy kick and add fresh coriander leaves, too).