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Mid-week burger, chips and slaw - The Lean Cook

Mid-week burger, chips and slaw

Mid-week burger, chips and slaw

A burger made with your own hands is a thing of wonder.

It’s up to you how you flavour it, and of course the accompanying chips and slaw take it to a new level.

Remember this is supposed to be diet food!


This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

218 g extra lean beef mince
46 g onions, cut into rings
95 g beetroot, raw
6 g olive oil
365 g new potatoes
149 g red cabbage
1 tbsp apple cider vinegar
1 tbsp Walden Farms near zero ketchup
salt and pepper

Method

  • Using a sharp knife, finely shred the red cabbage and put it into a bowl.
  • Carefully peel the beetroot (I use an ordinary potato peeler) before grating the beetroot into the bowl with the cabbage.
  • Add a little seasoning to taste along with the apple cider vinegar.
  • Give the ingredients a good mix to thoroughly mix in the vinegar as this is going to pickle your veggies.
  • Set aside for later.
  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Cut the new potato into chips before placing into a bowl, adding the olive oil and a little seasoning to taste.
  • Thoroughly coat the chips and arrange the chips onto the baking tray.
  • Oven bake the chips until golden brown. Depending on the size the chips, this may take approximately 20-30 minutes.
  • Place the mince into a bowl along with a little seasoning and mix together well before shaping into burger patties.
  • Line another baking sheet with foil and add the burger pattie along with the onion.
  • Bake in the oven until the burger is cooked through, this will be firm to the touch when ready.
  • Arrange the burger, chips and slaw onto your plate and don’t forget a dollop of the ketchup!

Recipe Notes

  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • Batch prepare the patties and freeze other portions for another day.
  • I like to use an unpasteurised apple cider vinegar for it’s gut boosting properties, but any apple cider vinegar will do the job!
  • For those on 2018 BC plans, beetroot is an approved swap for carrots.
  • The near zero ketchup has been used in place of the side sauce. If you don’t have any, feel free to leave out of the recipe.

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