- 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
Photography: Chris Court
donna hay team
Hi Emma, So sorry to hear these did not turn out as expected. This happens when the the zucchini and carrots have not had enough liquid squeezed out and if there is too much liquid left in the bread bowl. If you find the bread becomes soft before soaking up all the liquid, we recommend to discard the liquid then continue with the rest of the method. Hope that helps!
I made these from your Basic to Brillance KIDS cookbook. They were a sloppy mess. For the carrot and zucchini, I measured according to weight. Where did I go wrong? I love your recipe’s as they are normally foolproof.