Burgers with beetroot relish, rocket and avocado
(at time of publication)
- 500g lean beef mince
- 1 ½ cups soft wholemeal breadcrumbs
- 2 tablespoons cold water
- 2 cloves garlic, crushed
- ¼ cup chopped fresh parsley
- 1 teaspoon dried basil or 2 tablespoons chopped fresh basil
- ½ cup finely grated carrot
- 1 medium onion, finely chopped
- 1 egg
- 1 teaspoon curry powder
- ½ teaspoon salt
- To serve
- 8 grainy hamburger rolls
- 8 tablespoons beetrootbeetsX relish
- 4 cups fresh rocketarugulaX
- 4 medium tomatoes, sliced
- 2 medium avocados
- 1 red onion, thinly sliced
1 Mix burger ingredients together in a bowl and shape into 8 large patties.
2 Cut a piece of baking paper to fit loosely across the bottom of your slow cooker. Cut a few holes in it to allow fatty liquids to drain while the burgers cook. To create a second layer of patties, lay strips of baking paper across the top of the patties in the cooker and sit the remaining ones on top. These strips separate the layers while allowing the fat to drain.
3 Cook patties for 4-5 hours on low or 2-2 1/2 hours on high.
4 Toast buns. Divide relish and rocket between bun bases, top each with a patty then divide remaining ingredients on top. Finish with bun top. Secure with a cocktail stick and serve.
Make it gluten free: Use gluten-free breadcrumbs and hamburger rolls and check curry powder is gluten-free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 3g
Dietary fibre 7g
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