These burgers pack a real punch thanks to thyme, paprika and cumin. They’re bound to go down a sizzle at your BBQ…don’t forget the ketchup!

 

SERVES 4

PREP 10 MINS

COOK 20 MINS

 

1 onion, chopped

2tbsp olive oil

500g lean minced beef

1tsp dried thyme

1tbsp paprika

1tbsp ground cumin

1 red onion, sliced

1tsp Worcestershire sauce

4 burger buns, halved

4tbsp low-fat mayonnaise

1 beef tomato, sliced

1 little gem lettuce, leaves separated

1 avocado, sliced

 

1. Fry the onion in 1tbsp olive oil for a few mins to soften.

2. Put the mince into a large bowl, season generously and add the thyme, paprika and cumin.

3. Tip in the softened onion and mix together with your hands. Divide into 4 and form into burgers, using a plain ring cutter to help shape. Chill. When ready to cook, heat a barbecue, griddle or grill to high.

4. Gently fry the red onion in the remaining oil for 8 mins until really tender.

5. Meanwhile, cook the burgers for 8-10 mins, turning from time to time, until cooked through.

6. Add Worcestershire sauce to the red onions and cook for a couple of mins to reduce.

7. Lightly toast the burger buns, spread each with 1tbsp mayonnaise and top with a burger and red onions. Serve the tomato, lettuce and avocado alongside or pile up in the bun, if you like.

 

Per serving: 608 cals, 32g fat (10g saturated), 45g carbs