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Beef burger with minty yogurt sauce

Prep Time30 minutes
Cook Time20 minutes
Fridge time2 hours
Total Time2 hours 34 minutes
Course: Main Course
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.