Low Carb Burger
300 g minced Scotch Beef PGI
3 spring onions, trimmed and finely sliced
1 tsp finely chopped parsley
1 tsp grated horseradish (either fresh or hot grated horseradish from a jar) or seeded mustard
50 g mature cheddar cheese, coarsely chopped (optional)
1 large courgette, cut in 1 cm diagonal slices
Small sprig rosemary, finely chopped
1 beef tomato cut into 4 or 6 slices Olive oil
Curly lettuce leaves
1 red onion, sliced ultra thin
- Mix together all the burger ingredients and some seasoning, squish all the mixture together with your hands so that the ingredients combine, then shape into 2 burgers. Chill if you have time before cooking.
- Heat a griddle pan, blot up any moisture from the surface of the courgettes and dry griddle them for a few minutes each side until clear char lines appear, remove to a plate and brush each side with a little olive oil and sprinkle on a pinch of chopped rosemary.
- Turn up the heat and cook the burgers for about 5 minutes on each side or until done to your liking.
- Pile up the lettuce leaves with courgette and tomato slices, a juicy hot burger and a flourish of red onion slices on the top.
For an extra treat take a low calorie mayonnaise and add some finely chopped herbs and have a modest dollop to melt on top.