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ranch style chicken burger
serves 4
450g lean minced chicken
2 tbsp canned green chillies, chopped
1 tbsp coriander leaves, finely chopped
2 tbsp mayonnaise
½ tsp Tabasco sauce
½ tsp black pepper
¼ tsp garlic powder
Combine everything, shape into 4 burgers, grill for 5 minutes, then check for readiness.
Swiss turkey burger
serves 4
450g lean minced turkey
200g low fat Swiss cheese, grated
1 egg white
1 tbsp Dijon mustard
¼ cup fresh breadcrumbs
1 tsp black pepper
1 tsp sea salt
Combine everything, shape into 4 burgers, grill for 7 minutes, then check for readiness.
lamb burger
serves 4
450g lean minced lamb
½ tsp black pepper
½ tsp dried rosemary, ground
½ tsp sea salt
1 red onion, thinly sliced
2 tomatoes, thinly sliced
¼ cucumber, thinly sliced
4 soft pitta breads
Combine the lamb, rosemary, pepper, and salt, and shape into 4 burgers. Grill the burgers for 6
minutes, then check for readiness. Warm the pitta breads, and open them to form pockets. Fill
each pitta pocket with a burger, and a selection of onion, tomato, and cucumber slices.
portabella mushroom burger
serves 4
4 large portabella mushrooms
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp dried Italian seasoning
1 tsp black pepper
Remove the stems from the mushrooms. Lay the mushrooms, underside up, on a hot grill.
Drizzle the oil and vinegar over the mushrooms, then sprinkle with the garlic, italian seasoning,
and pepper. Close the grill, and grill for 5 minutes.
Dijon pork burgers
serves 4
450g lean minced pork
1 strong onion, chopped
2 tbsp Dijon mustard
2 tbsp mayonnaise
1 tsp black pepper
½ tsp sea salt
Combine everything, shape into 4 burgers, grill for 7 minutes, then check for readiness.
cowboy burger
serves 4
450g lean minced beef
1 clove garlic, finely chopped
1 strong onion, finely chopped
2 tbsp Worcestershire sauce
1 tbsp brown sugar
4 tbsp tomato ketchup
1 tbsp yellow mustard
Simmer the tomato ketchup, mustard, sugar, Worcestershire sauce, onion and garlic in a pan for
10 minutes, then let the sauce go cold. Mix the beef with the cold sauce. Shape the mixture into
4 burgers and refrigerate for 2 hours. Grill the burgers for 5 minutes, then check for readiness.
George Foreman’s PowerBurger
serves 4
375g lean minced beef
4 tbsp seasoned breadcrumbs
4 tbsp chopped vegetables – onions, spring onions, courgettes, parsley (these can be
sautéed)
Combine the vegetables and breadcrumbs in a bowl. Add the minced beef and mix well. Shape
the mixture into 4 10cm wide burgers. Preheat the grill and cook for 5-6 minutes, or till the meat
is no longer pink and the juices run clear, turning once. This recipe is from The healthy Gourmet
(Clarkson Potter) by Cherie Calbom.
