Our clients tell us that the biggest challenge they face with healthy eating is holding it all together when life gets busy. Most of us don’t have time to lovingly create a nutrient dense, healthy meal every weeknight when takeaway or a big bowl of creamy pasta are calling our name.
A little planning on the weekend really can save your mid-week eating. These burgers are a cinch to prepare on Sunday to have ready to go for a quick, satisfying dinner or lunch. Importantly, every one in the family will enjoy them.
500g beef mince, preferably grass-fed and organic
1 onion, peeled, roughly chopped
2 cloves garlic, peeled
1 carrot, peeled, roughly chopped
1 zucchini, roughly chopped
1 tablespoon extra virgin olive oil
1 egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon paprika
1 tablespoon flat-leaf parsley, finely chopped
- Place onion, garlic, zucchini and carrot in a food processor and whiz until finely chopped.
- Heat ½ tablespoon oil over medium heat. Add onion mixture and sauté until soft. Remove from the pan.
- In a big bowl, combine mince, sautéed veg mixture, egg, mustard, parsley and paprika. Season with salt and pepper, then get in there with your hands and smoosh around until mixed well.
- Use your hands to shape portions of the burger mixture into patties. We got 12 smallish burgers out of this mix.
- At this point, you can freeze the patties to cook up another day. Portion them out by dividing the layers with baking paper and popping into a large container. If you’re eating your burgers today, just place the patties in the fridge for about 10 minutes to help them stick together.
- When you’re ready to cook your thawed or just prepared burgers, heat remaining ½ tablespoon of olive oil a non-stick frypan or grill pan over medium-high heat. Cook burgers for a few minutes each side, taking care when flipping and removing from the pan. We broke a couple, but they still tasted great!
- Serve with a big green salad and crunchy sweetpotato fries for a seriously filling meal, or with a good quality sourdough or soy and linseed bread if you prefer. They’re great cold for lunch the following day too!