Homemade burgers
Serves 4
Burgers are a simple meal for dinner during the week or for a BBQ on the weekend, they are also a popular option to grab from your local fish and chip or chicken shop. My version will be ready just as quick, with much less fat and greater nutrient density. Adding your favourite salad ingredients is a great way to change flavours, mix this up with homemade pickled veg, sauerkraut and yoghurt based coleslaw and you will never have a boring burger.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
  1. 500g mince of choice (I use turkey)
  2. 1 zucchini grated
  3. 1 egg
  4. Salt and pepper to season
  5. 1 tsp olive oil
  6. Low fat cheddar x 4 slices
  7. Dark rye bread x 8 slices
  8. Pineapple x 4 slices
  9. Spinach leaves
  10. Tomato x 8 slices
  11. 1 onion sliced
  12. Sweet pickles
  13. Condiments of choice; mustard, tomato sauce and mayo etc
  1. Mix mince, zucchini and egg until well combined. Season with salt and pepper.
  2. Heat fry pan to high heat, and warm oil. Shape pattys to the palm of your hand, ensuring they will fit the slices of bread.
  3. Heat 5 minutes on one slide and flip. Add the cheese on the cooked side and melt.
  4. Once cooked place spinach, tomato and onion on one side of the bread. On the other side place your chosen condiments, pickles, then burger. Eat open or closed, it's up to you.
  5. Serve with salad or sweet potato fries.
  1. Greek yoghurt coleslaw; Combine 1/4 head red cabbage, sliced, 1 sliced red onion, tuscan kale leaves sliced, in a bowl. In a separate bowl mix 2 tbsp greek yoghurt, 1/2 tsp dijon mustard, juice of half a lemon and salt and pepper to taste. Mix through the raw coleslaw mix. Add grilled pineapple and pickles.
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