- 2 slices wholemeal bread, torn into small pieces
- ¾ cup (120g) finely grated zucchini (courgette) (about 1 zucchini)
- ½ cup (70g) finely grated carrot (about 1 carrot)
- 500g beef mince (for classic beefy burgers)
- 1 tablespoon tomato paste
- sea salt and cracked black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 4 wholemeal rolls or burger buns, halved
- 1 baby cos (romaine) lettuce, trimmed and leaves separated
- 1 large tomato, thinly sliced
- Place the bread pieces in a big bowl. Place the zucchini and carrot in a sieve or colander over the bread and, using a spatula, press them to bring out their juice. Allow the bread to soak in the juice for 5 minutes or until it’s soft. Mash to combine, using a fork.
- Add the grated vegies, beef, tomato paste, salt and pepper to the bread mixture. Using a spatula or clean hands, mix until it’s really well combined. Divide the mixture into 4 equal-sized balls. Flatten them out into 10cm-round patties (or so they fit the size of your bread rolls).
- Place the oil in a large non-stick frying pan over medium heat (or ask a grown-up to help you with a barbecue). Cook the patties, using a turner to flip them, for 4–5 minutes each side or until well browned and cooked through.
- Top each bun base with some lettuce leaves, tomato slices and a burger patty. Add your favourite sauce, relish, mustard or mayonnaise, then sandwich with the tops of the rolls. You can add the fillings you love best – try cheese slices, grated carrot and beetroot or some avocado – yum! Makes 4
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