I had a hankering for beef burgers. Juicy, meaty, delicious, beef burgers. Lord knows they’re not the most cholesterol-friendly things.
But, with a few substitutes, and a good choice of toppings, you can create a more heart-friendly burger that you’ll still enjoy.
My secret is choosing the best quality, lowest fat premium mince you can find. Then using just the egg white to bind the meat.
While we were at the shops we found some “cholesterol lowering cheese” too, so decided to give it a whirl.
My hubby loves pineapple on his burgers. I’m not the biggest fan. I’m more of a beetroot girl myself. But hey, you choose what you love and build your own!
Beef burgers with ‘fries’
Serves – four
Time – 1.5 hours
500 grams mince
Half an onion
1 egg white
1/2 teaspoon dijon mustard
1/2 teaspoon chilli flakes
1/2 cup breadcrumbs
Salt and pepper
Lots of salad
Sliced pineapple (optional)
Sliced beetroot (optional)
Low cholesterol cheese (optional)
4 buns, cut in half and toasted
6 potatoes, sliced into ‘fries’
Salt and pepper
- Assemble the meat patty ingredients in a bowl. Mix well with your hands. Season, mix with damp hands, then form into 4 patties. Chill for 30 minutes.
- Meanwhile, preheat BBQ to high and oven to 180 degrees.
- Pop ‘fries’ onto a lined baking tray with olive oil, salt, pepper, rosemary. Pop into the oven for about 20 minutes.
- Put meat patties onto the BBQ. Just before the patties finish cooking, pop the cheese on top to melt (if desired).
- When the meat patties are nearly cooked, if you wish, pop your pineapple on the grill.
- Toast your buns just before serving.
- Assemble your burgers with the toppings of your choice and serve with the ‘fries’.
- Add your favourite sauce (for low cholesterol options avoid the mayo and opt for the tomato or BBQ sauce instead)
- Eat with both hands and with delicious burger juices dripping down your elbows!