Bank Holiday BBQ Burgers
It’s the last bank holiday of the year (well until Christmas!) which means that a lot of us will be braving the Great British weather and attempting a barbecue at some point over the weekend.
Our Nutritional Therapist, Samantha Farmer, has sent us this clean burger recipe, including the salsa, salad and dressing, and there’s no reason why a bit of rain would stop you from enjoying these as they can be cooked on the grill as well! To keep it clean, you could add some sweet potato wedges, or if you prefer, add a bun and some cheese. However you prefer your burgers – enjoy!
500g organic lean minced beef
1 medium onion finely chopped
2 small carrots, finely chopped
1 stick of celery, finely chopped
1 clove of garlic crushed
½ fresh red chilli, finely chopped
1tsp ground cumin
Sea salt and black pepper
Handful of chopped coriander leaf, finely chopped
Chop the veg by hand or in a food processor, mix in the meat. Divide into 8 or 10 equal portions then roll between your palms, and flatten to form burger shapes. Refrigerate for 20 minutes before putting on a BBQ, or under the grill for a few minutes each side until cooked.
2 large tomatoes chopped
1 small onion finely chopped
1 handful of coriander leaf, finely chopped,
Dressing of 2 parts olive oil to 1 part lemon juice, with sea salt & black pepper.
Mix dressing ingredients in a small jar, shake until mixed.
Mix the tomatoes onions and coriander together, then drizzle with the dressing.
Lettuce, washed and leaves separated (any type is fine)
½ courgette grated
1 small beetroot grated
Handful of blanched green beans
Dressed with 1 part olive oil, 2 parts apple cider vinegar, ½ tsp mustard, S & P
Mix the dressing ingredients in a small jam jar, and shake.
I grated the courgette & beetroot with the grater attachment in my food processor. Mix the salad ingredients together, and pour over the dressing.