You can embrace the milk bar revival without all the extra calories. Sink your teeth into this low-fat burger.
Ingredients
- 500g lean beef mince
- 1 egg white
- 1/4 cup chopped fresh continental parsley
- Salt & freshly ground black pepper
- 4 rashers rindless shortcut bacon, excess fat trimmed
- 1 425g can baby beetroot, drained
- 2 tablespoons low-fat natural yoghurt
- 4 hamburger buns, split
- 4 iceberg lettuce leaves, shredded
- 1 green cucumber, sliced
- 4 slices light cheese (Kraft brand)
Method
- Step 1Combine mince, egg white and parsley in a bowl. Season with salt and pepper. Divide into 4 equal portions. Shape portions into 10cm-wide patties.
- Step 2Cook patties in a non-stick frying pan for 4 minutes each side.
- Step 3Cook bacon in same frying pan for 3 minutes. Drain on paper towel.
- Step 4Process beetroot and yoghurt in a food processor. Season to taste.
- Step 5Toast buns. Top bottom halves with lettuce, cucumber, cheese, bacon and a patty. Top with a dollop of beetroot puree and remaining bun halves.
- High protein
- Low carb
- Lower gi
Nutrition
2640 kj
Energy
23g
Fat Total
10g
Saturated Fat
7g
Fibre
52g
Protein
120mg
Cholesterol
1476.22mg
Sodium
11g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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