Sock it to me burger

Sock it to me burger

The humble burger has a reputation for being the bad boy of food.

When you make it yourself you can make it as baaad as you want.

What’s important is that it’s fresh, full of flavour and hits the spot!

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, chopped
116 g mushrooms, sliced
1 tsp ground cumin
1 tsp ground coriander
365 g new potatoes, hand cut into fries
2-3 tsp mustard, dijon
6 g olive oil
25 ml sweet chilli sauce
149 g green beans
salt and pepper


  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Chop the new potatoes into fries or wedges, and if you have an Actifry pop them in with your oil and set the timer for 25 minutes.
  • If you don’t have one, line a baking sheet with non stick foil, add the potatoes and drizzle the oil over them and bake for 25 minutes before checking them.
  • On the same baking tray add your mushrooms with a sprinkle of salt to help draw out the natural juices, they only need around 10-15 minutes cooking time to soften and then take them out and set aside.
  • Pop the mince into a bowl with the chopped onion, mustard, dried spices and season to taste.
  • Using your hands spend a couple of minutes mixing the ingredients together before forming into burger patties.  The bigger the pattie the longer they’ll take to cook.
  • Pop them onto a lined baking sheet and bake until cooked.
  • They are firm to the touch when ready.
  • While the burgers patties and chips are cooking, steam your green beans to your liking and set aside.
  • When you’re happy that the burgers are ready, remove them from the oven and start to plate up with the chips, mushrooms and green beans.
  • Add a drizzle of sweet chilli sauce to your burgers and dig in!

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.
  • Remember, the thicker the burger pattie, the longer they’ll take to cook.
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.

Nella Foulds
Nella Foulds

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