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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | Usda default (100 gm - 4 oz) | 95% lean ground beef | 1/4 | cup | breadcrumbs, Panko | 1/2 | medium | eggs | 1 | tablespoon | Worcestershire sauce | 2 | tablespoons | tomato paste | 1 | teaspoon | salt | 1/2 | teaspoons | black pepper | 2 | medium (2-1/2" dia) | roll, organic, multi grain | 2 | leaves, medium | Lettuce, iceberg | 1/2 | medium whole (2-3/5" dia) | Tomatoes | 2 | slices (1 oz) | low fat swiss cheese | 2 | tablespoons | Peppers, sweet, red, raw, chopped | 2 | slices | Beets | 1/4 | cup slices | Cucumber | 1/4 | cup slices | Cucumber | 4 | slices large (1/4" thick) | Onion, chopped | 1/4 | cup (8 fl oz) | Yogurt, plain, low fat | 1 | tablespoon | Organic unhulled tahini | 1/2 | tablespoon | freshly squeezed lemon & lime juices | 1/2 | teaspoon | garlic minced | 1 | teaspoon | olive oil, extra virgin for "frying" | 1/2 | tablespoon | chia |
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Steps
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Sequence
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Step
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| | 1 | Place fresh mince meat in a bowl, add breadcrumbs, egg, Worcestershire sauce, tomato paste, salt/pepper and herbs and combine. | | 2 | Form into patties and either grill in oven or cook in a frying pan in some olive oil - remembering to turn both sides until the patties are a dark brown colour and cooked through. | | 3 | Cut open the bread rolls and assemble the burgers using salad ingredients (sliced or grated earlier). | | 4 | Mix up the yoghurt, tahini, garlic, lemon juice and salt in a bowl and spread evenly over one side of the burger bun.
Enjoy! |
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