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Beef Burger & Rainbow Chips with Green Herb Sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
Rainbow Chips
- 1 each of Parsnip, Carrot and Beetroot cut into batons- remove centre cores of parsnips and Carrots
- 1 tablespoon Rice Bran oil
- a pinch sea salt
Beef Burger
- 1 each of Parsnip, Carrot and Beetroot cut into batons- remove centre cores of parsnips and Carrots
- 1 tablespoon Rice Bran oil
- a pinch sea salt
- 255g Minced Beef
- 2 Brioche Buns
Green Herb Sauce
- 1 each of Parsnip, Carrot and Beetroot cut into batons- remove centre cores of parsnips and Carrots
- 1 tablespoon Rice Bran oil
- a pinch sea salt
- 255g Minced Beef
- 2 Brioche Buns
- a good handful each of Flat leaf parsley and Basil leaves
- 1 garlic clove, remove skins, crushed to a pulp
- 1 tablespoon Rice Bran Oil
- a pinch of salt
- 1/2 Lemon, juiced
- also a handful of Watercress
Method
- STEP 1Preheat oven to 180 C. Put all ingredients for the rainbow chips in a large bowl, making sure the vegetables are well coated in the oil. Tip out onto a baking tray, spread out evenly. Bake for 30 mins or until crisp.
- STEP 2Shape two burgers out of the mince ( 1 x 110 g, 1 x 145 g) place on a baking tray and bake for 20 mins.
- STEP 3Meanwhile, grind all the green herb ingredients together with a tablespoon of warm water in a pestle and mortar until smooth. Put in two small serving dishes, set aside.
- STEP 4Just before serving, Take the brioche buns, slice through the middle, lightly toast. Assemble, divide the chips and watercress between two plates, add the Beef Burger to the Brioche Bun. Serve with the green sauce on the side to dip or just pour over.