This one is a great postworkout meal or lunch idea, whichever you like and need 🙂 Why not both? This time I had my ‘way on the highway’ and added something extra in the burgers meat. Check it out!
TIP: buy some lean beef cuts and grind them at home if you have a meat grinder or at the butcher’s shop directly. This way you can control which cuts are used and choose the leanest ones.
Beef burger with minty yogurt sauce
Servings: 3
Calories: 550kcal
Equipment
- Burger press (not required, but good to have)
Ingredients
Meat ingredients
- 500 g lean beef cuts grinded
- 1 tsp ground thyme
- 1/2 tsp ground rosemary
- 1/2 tsp garlic powder
- 1 tbsp tomato pasta
- 2 tbsp dijon mustard
- salt and pepper to taste
- 2 spray puffs olive oil
Side salad
- 1/2 red onion
- 1/4 small red cabbage
- 1/2 iceberg lettuce
- a handful of rucola
- a handful of cherry tomatoes
- 1 carrot
- juice from a lemon
Sauce
- 100 g low fat greek yogurt 2% fat
- zest from a lemon
- 10 fresh mint leaves
- salt to taste
Extras
- 3 boiled sweet corn halves
- 3 whole-wheat bread slices toasted
- 1/2 red onion
Instructions
Meat preparation
- Mix all the ingredients from the 'Meat ingredients' together and leave to rest in the fridge for at least 2 hours.
- Then split the composition in 3 parts and form the burger patties. I used a burger press for this 🙂
- Preheat a frying pan, use 2 puffs of olive oil to coat it and fry each patty for 2 minutes on each side. In the same time, cut half of onion into rings and fry them too.
- Preheat the oven at . Add the burger patties on a metal rack over a shallow baking tray and cook them in the oven for 15 minutes at 130C.
Salad preparation
- Finely slice the red cabbage, the lettuce, largely grate the carrot and add them to a salad bowl.
- Add the rucola, the cherry tomatoes (cut or whole), then season with the lemon juice, salt and pepper to taste.
Sauce preparation
- Mix the greek yogurt with the lemon zest and the chopped mint leaves. Season with salt to taste.
