Burgers With The Lot
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Burgers with the lot is packed full of delicious goodness and certain to feed the hunger. Topped with your choice of sauce, you’ll love this healthy alternative.
Ingredients:
Makes 8 patties;
- 1kg grass fed beef mince
- ½ teaspoon Salt
- 1/8-1/4 teaspoon pepper
- 8 slices prosciutto (super thin)
- 8 iceberg lettuce leaves or bread rolls to serve
Add your choice of toppings
- Sliced beetroot, tomato, cucumber
- Grated carrot
- Shredded lettuce or spinach
- Sliced avocado or guacamole
- Sliced pineapple
- Fried egg
- Sautéed sliced mushrooms
- Caramelised onions
- Sauces: Tomato chutney, relish or sauce, barbeque sauce, aioli, mustard
Method:
- Season your mince with the salt and pepper. Divide mince into 8 potions and arrange each portion into round patties no more than 1cm high. (I make them flat and wide as they do tend to shrink in and thicken in height with cooking.)
- Wrap a slice of prosciutto around each pattie. I find it usually doesn’t reach all the way around to overlap, that’s ok.
- Heat your frying pan or BBQ to medium-hot. Add a little olive oil and place your patties prosciutto side down. Cook for around 3-4 minutes, then turn and repeat on the other side for 3-4 minutes. Place your patties on a plate to rest for a few minutes. If you’re serving with a fried egg or mushrooms now’s the time to cook them.
- Arrange one patty on a burger or lettuce leaf. Top with your choice of salad and tasty additions and enjoy. We use the lettuce leaf to wrap up the burger, picking it up with both hands and diving in.
- Delicious alone or with a side of baked chips or sweet potato chips.
Recipe courtesy of Sandi Cooper Naturopathy.