The ultimate makeover: Burgers

The ultimate makeover: Burgers

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(11 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Turn a barbecue favourite into a superhealthy treat without compromising on taste

Nutrition and extra info

Additional info

  • Freeze raw burgers only
  • Healthy
Nutrition info

Nutrition per serving

kcalories
405
protein
32g
carbs
37g
fat
15.4g
saturates
5g
fibre
5g
sugar
10g
salt
1.44g

Ingredients

For the burgers

  • 400g lean beef mince (10% fat), preferably organic
  • 5 spring onions, finely chopped
  • 140g finely grated carrots
  • 2 garlic cloves, finely chopped
  • 2 tsp Dijon mustard
  • 1 tbsp chopped tarragon
  • 1 medium egg, beaten
  • 4 wholemeal bread rolls, split in half
  • 1½ tsp rapeseed oil, for brushing
  • 25g watercress

For the roasted pepper salsa

  • 2 large red peppers halved lengthways and deseeded
  • 100g cherry or baby plum tomatoes, halved
  • 2 tsp lime juice
  • 2 tsp snipped chives
  • ¼ very small red onion, thinly sliced
  • pinch crushed chillies

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Method

  1. Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick – a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.
  2. Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.
  3. Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook – don’t move them or they may stick – for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)
  4. Remove and let the burgers rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.

Recipe from Good Food magazine, June 2011

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Comments

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reevey's picture
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The burgers weren't that different to any others, but LOVED the red pepper salsa and so did everyone else!

Will make again for the adults for a family BBQ and the burgers as I always make my own and it's as good a recipe as any others I've used before. Kids won't appreciate them or the work involved if under 12!

rosievimes's picture
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Made these yesterday and they were wonderful! All very straight forward, what could be easier than bunging everything into a bowl and then mixing them together? Next time I would certainly make the burgers further in advance as I think that they need that little bit longer to chill in order to hold together properly. I'd also recommend making the salsa in advance as well, just to minimise the time spent in the kitchen when it actually comes to cooking the burgers.

In the salsa itself, I substituted some chopped celery instead of the onion, which really gave it that added freshness. I cooked the burgers for about four and a half minutes each side which was perfect. The burgers were moist, juicy and full of flavour. Served along side the Baked Skinny Fries, the recipe of which you can also find on this website. Definitely give both a try!

smartbyname's picture

I was missing half of the ingredients for these burgers but still gave them a go anyway and they tasted great...I made them with mince, 1/4 of a white onion, English mustard, garlic infused olive oil, grated carrot and an egg.

sparklyg's picture

Delish burgers and tasty tangy salsa! Had never used tarragon before and couldn't find fresh in my local so used dried instead, it really added something special to the flavour. Would definitely recommend not skipping the tarragon in this recipe.
Yuummmmm :-)

caroljefferson's picture

I made the burgers and served with sweet potato wedges and kiwi and avocado green salad, burgers crumbled somewhat but were nevertheless delicious, big hit with husband and 2 teenage boys!

lisabutcher35's picture
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Very popular with my children and husband. A firm favourite now.

belgium2970's picture

Very tasty indeed. I added paprika 1 tsp as well. Will make again

lynsaybrockhill's picture
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Loved these burgers, only thing is I used store prepared salsa for time & convinence. I'll try the recepie for salsa next time round. All in all lovely recepie.

heidinell's picture
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Very tasty and moist - will definitely make again.

cobhrai's picture
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easy and a big hit with the guys........ the recipe made very large burgers i might reduce the mince amount next time

janie2go's picture
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I made these a few months ago and I'm doing them again today. They were absolutely delicious! I didn't change anything and they were beautifully moist and tastey.

elizabethaedwards@btinternet.com's picture
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This recipe went down a treat with my teenagers, especially the salsa. Since I was only serving 2 there was some salsa left over so on another day I served it with some left over moroccan-style barbecued lamb (by Mary Cadogan, also on this site) and that worked well too. Another excellent recipe for my file.

Hawie's picture
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The flavours in these burgers were absolutely divine. I have to confess that I found I didn't have any mince, so used stewing steak, which I chopped in the food processor.
I made a tomato salsa instead of doing the red pepper one, as I thought it would go down better with the kids.
Will definitely do again.

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