Department of Health & Human Services Premiers Active April
The Ultimate Burger
Everybody loves a burger – and this recipe caters for all tastes because it features recipes for beef and vegetable patties.
Have a crowd-pleasing dinner on the table in just 30 minutes!
2 tablespoons olive oil
4 milk burger buns, halved
2 zucchini, halved crossways then cut into thin slices lengthways
75g feta cheese
Baby spinach leaves or rocket (arugula) leaves, to serve
Tomato relish, to serve
Veggie burger patties
2 x 400g tins kidney beans, drained well
2 garlic cloves, finely chopped or crushed
100g walnuts, finely chopped
50g flour, as buckwheat or chickpea flour
1/2 cup roughly chopped basil or flat-leaf (Italian) parsley
75g feta cheese
Beef burger patties
400 g (14 oz) tin kidney beans, drained well (and not rinsed)
1 garlic clove, finely chopped or crushed
50g (3 1/2 oz) walnut pieces, finely chopped
1 small zucchini, coarsely grated (optional), squeeze out excess liquid
300g beef mince
2 teaspoons Worcestershire sauce
To make the burger patties, add the kidney beans to a large bowl and roughly mash with a fork. Add the remaining ingredients and season with freshly ground black pepper. Using your hands, mix the mixture for about 1 minute until very well combined. Shape the mixture into 4 patties about 2.5 cm (1 in) thick.
Preheat the grill to high and line an oven tray with foil.
Heat the oil in a large frying pan over medium heat. Cook the burger patties for 3-4 minutes each side or until golden and cooked through.
Meanwhile, toast the cut-side of the buns under the grill for 1-2 minutes until golden. Remove and set aside.
Add the zucchini to the lined tray. Crumble over the feta. Grill the zucchini for 5 minutes or until the zucchini is tender and the feta is lightly golden.
Serve the burgers in the buns with the leaves, zucchini and feta slices and tomato relish.
Recipe supplied by Nutrition Australia Vic Division.