Save to your scrapbook
Donna Hay's hunger-zapping hamburgers
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 slices wholemeal bread, torn into small pieces
120g finely grated courgette (about 1 courgette)
70g finely grated carrot (about 1 carrot)
500g beef mince (for classic beefy burgers)
1 tablespoon tomato paste
sea salt and cracked black pepper, to taste
1 tablespoon extra virgin olive oil
4 wholemeal rolls or burger buns, halved
1 baby romaine lettuce, trimmed and leaves separated
1 large tomato, thinly sliced
1. Place the bread pieces in a big bowl. Place the courgette and carrot in a colander over the bread and, using a spatula, press them to bring out their juice. Allow the bread to soak in the juice for 5 minutes or until it’s soft. Mash to combine, using a fork.
2. Add the grated veggies, beef, tomato paste, salt and pepper to the bread mixture. Using a spatula or clean hands, mix until it’s really well combined. Divide the mixture into 4 equal-sized balls. Flatten them out into 10cm-round patties (or so they fit the size of your bread rolls).
3 Place the oil in a large non-stick frying pan over a medium heat (or ask a grown-up to help you with a barbecue). Cook the patties, using a turner to flip them, for 4-5 minutes each side or until well browned and cooked through.
4. Top each bun base with lettuce, tomato and a burger patty. Add your favourite sauce, relish, mustard or mayonnaise (or more tasty fillings like cheese, avocado, grated beetroot or carrot), then sandwich with the tops of the rolls.
This recipe was first published in May 2018.