This recipe gives the classic burger-and-chips combo a healthy spin (but no-one will guess it!)—grated zucchini and carrot are added into the beef patty, and the chips are baked rather than deep-fried.
- 2 slices wholemeal bread, torn into small pieces
- ¾ cup (120g) finely grated zucchini (courgette) (about 1 zucchini)
- ½ cup (70g) finely grated carrot (about 1 carrot)
- 500 g beef mince (for classic beefy burgers)
- 1 tbsp tomato paste
- sea salt and cracked black pepper, to taste
- 1 tbsp extra virgin olive oil
- 4 wholemeal rolls or burger buns, halved
- 1 baby cos (romaine) lettuce, trimmed and leaves separated
- 1 large tomato, thinly sliced
- 3-4 Sebago (starchy) potatoes, peeled and sliced into 5mm-thick chips
- 1 tbsp extra-virgin olive oil
- sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the bread pieces in a big bowl. Place the zucchini and carrot in a sieve or colander over the bread and, using a spatula, press them to bring out their juice. Allow the bread to soak in the juice for 5 minutes or until it’s soft. Mash to combine, using a fork.
- Add the grated vegies, beef, tomato paste, salt and pepper to the bread mixture. Using a spatula or clean hands, mix until it’s really well combined. Divide the mixture into 4 equal-sized balls. Flatten them out into 10cm-round patties (or so they fit the size of your bread rolls).
- Place the oil in a large non-stick frying pan over medium heat or on a barbecue. Cook the patties, using a turner to flip them, for 4–5 minutes each side or until well browned and cooked through.
- Top each bun base with some lettuce leaves, tomato slices and a burger patty. Add your favourite sauce, relish, mustard or mayonnaise, then sandwich with the tops of the rolls. You can add the fillings you love best – try cheese slices, grated carrot and beetroot or some avocado – yum!
- Preheat oven to 220°C (425°F). Line 2 baking trays with non-stick baking paper.
- Place cut potatoes in a medium bowl with olive oil and sprinkle with some sea salt flakes. Toss to combine.
- Using tongs, spread the fries out on the prepared trays. Bake for 20 minutes or until crispy and golden.
- With oven gloves on, remove the fries from the oven and serve.