#RecipeSaviours: Burger With Veggie Chips
Pig out with a twist
If you thought you’d have to wave goodbye to the beloved burger because you’re pregnant, think again. Fast food restaurants might be best avoided, but that doesn’t mean you can’t make it yourself, knowing exactly what’s in it and topping it off with a much healthier alternative to chips. With lean meat being one of the top pregnancy superfoods, it’s the perfect excuse to get stuck in.
Time: 5 minutes prep, 25 minutes cooking
Good for: Protein, choline (prevents fat in the liver) and nutrients
2 medium courgettes, trimmed and cut into chips
2 medium carrots, trimmed, peeled and cut into chips
2 tbsp olive oil
2 tomatoes, chopped
3 spring onions, trimmed and finely chopped
2 tsp tomato purée with chilli
500g lean steak mince
4 white burger buns
4 small handfuls baby leaf watercress
Freshly ground black pepper, to season
• Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the courgette and carrot chips in a bowl with 1 tablespoon of the olive oil and toss to coat. Spread out evenly on a baking tray in a single layer. Season with black pepper, then roast in the oven for 20-25 minutes, turning occasionally, until golden and tender.
• Meanwhile, make the salsa. In a small bowl, mix together the chopped tomatoes and a third of the spring onions with the tomato purée and remaining olive oil. Set aside.
• Put the beef mince in a bowl, add the remaining spring onions and season with black pepper. Mix together with your hands until combined, then shape the mixture into four burgers.
• Heat a dry frying pan until hot. Add the burgers and cook for 5 minutes on each side until browned and completely cooked through. Split and toast the burger buns. Put the watercress leaves on the four bun bases, place the burgers on top and add a spoonful of the salsa. Add the bun tops and serve with the courgette and carrot chips.
And that’s that! Buon appetito!
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