Dallas style Burger
Pork and beef are a great budget option – when you’re making your own burgers. Make double and freeze some for another time to save you time.
SERVES 4 + extra 4 burgers PREP 15 MINS
COOK 15 MINS
SERVES 8 PREP 15 MINS
COOK 15 MINS
1kg pork and beef mince
1 small onion, grated
2 garlic cloves, crushed
1tbsp Worcestershire sauce
2tsp vegetable oil
1 carrot, grated
1/8th red cabbage, shredded
4 burger baps
1 large tomato
1/8th iceberg lettuce, shredded
2 gherkins, sliced
4tbsp barbecue sauce
1 Put the mince, onion, garlic, mustard and Worcestershire sauce together in a bowl, season generously and mix well together. Use wet hands to shape into 8 burgers. Season burgers generously with salt and ground black pepper, brush with oil and grill for 15 mins, turning as needed.
2 Lightly toast burger baps. Spread with mayonnaise, top each bap with tomato and lettuce.
3 Layer on the burgers, then sprinkle over some grated carrots and red cabbage. Finish with gherkins.
4 Spread barbecue sauce on the other bap lids and use to top.
Per serving: 662 cals, 33g fat (9g saturated) 48g carbs
The burgers freeze well! Freeze some for another time. Place sheets of baking paper between burgers and put into a sealable container.
MAKE MORE OF YOUR LEFTOVERS
Make the most of your veg at the bottom of the fridge and mix up a big bowl of coleslaw for the weekend
Mix together ¼ shredded red cabbage, 2 grated carrots, ¼ shredded iceberg lettuce, 4 sliced gherkins, 2 chopped celery sticks and 3tbsp roughly chopped parsley leaves. Season and mix together with 3tbsp French dressing. Great with chicken drumsticks, or ham and chips.