- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
You can embrace the milk bar revival without all the extra calories. Sink your teeth into this low-fat burger.
Ingredients
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500g lean beef mince
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1 egg white
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1/4 cup chopped fresh continental parsley
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Salt & freshly ground black pepper
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4 rashers rindless shortcut bacon, excess fat trimmed
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1 425g can baby beetroot, drained
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2 tablespoons low-fat natural yoghurt
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4 hamburger buns, split
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4 iceberg lettuce leaves, shredded
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1 green cucumber, sliced
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4 slices light cheese (Kraft brand)
Method
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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.
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Step 2Cook patties in a non-stick frying pan for 4 minutes each side.
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Step 3Cook bacon in same frying pan for 3 minutes. Drain on paper towel.
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Step 4Process beetroot and yoghurt in a food processor. Season to taste.
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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
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2640 kj
Energy
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23g
Fat Total
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10g
Saturated Fat
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7g
Fibre
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52g
Protein
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120mg
Cholesterol
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1476.22mg
Sodium
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11g
Carbs (sugar)
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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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