zoom Hunger-zapping hamburgers

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    Donna Hay's hunger-zapping hamburgers

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    Donna Hay's hunger-zapping hamburgers

    Makes: 4


    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.

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