The smokey burger

The smokey burger

Adding different flavour combinations to a burger mix can really change the dynamics of the final dish.

This burger has a slight Spanish theme to it which is lovely with the peppers, but don’t take my word for it!

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
273 g potatoes, cut into chunky fries or wedges
46 g onions, finely chopped
52 g peppers, sliced
6 g olive oil
1/2 tsp garlic granules
1 tsp smoked paprika
25 ml sweet chilli sauce
149 g broccoli
salt and pepper


  • Pre-heat your oven to 190°C fan/400°F and line two baking sheets with non stick foil.
  • Put your cut fries or wedges in a bowl, add half of the oil with a sprinkle of salt and give them a good mix.
  • Pop in the oven to bake until golden brown – depending on how thick you’ve cut them they could take 30-40 minutes.
  • Put the mince into a bowl, add the  finely chopped onion, garlic powder, smoked paprika and a generous sprinkling of black pepper.
  • With your hands give the mince a good mix, cover with clingfilm and pop back in the fridge for 10 minutes.
  • Take your burger mix out of the fridge and using wet hands start shaping your burgers.
  • Flatten the burger mix into patties, you should get at least 2 patties out of the mix.
  • Arrange the patties onto the baking sheet with the peppers and pop them in the oven.
  • When the burgers are firm to the touch they are done!
  • Steam your broccoli to your liking and plate up.
  • Add the burgers, fries or wedges, peppers and sweet chilli sauce to the plate and get stuck in!

Recipe Notes

  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • Remember, the thicker the burger pattie, the longer they’ll take to cook.
  • Batch prepare the patties and freeze other portions for another day.

Nella Foulds
Nella Foulds

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