200g 5% beef mince
2 tsp olive oil
1/2 red onion
1 clove of garlic
1 tbsp balsamic vinegar
1/2 tsp sugar
1 tsp reduced fat hummus
1/2 tsp Dijon mustard
300g white potato diced
1 bay leaf (optional)
60ml or 1/4 cup of buttermilk
60g cheddar
Pickle mix of your choice (pink onions or sandwich pickles)
Flakey sea salt
Greens to serve
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Boil your kettle and dice your potato into 1” chunks - add sea salt, bay and water to a pot and boil for 8-10 minutes.
Meanwhile preheat a non-stick pan over medium heat and finely dice red onion and garlic. Add 2 tsp olive oil to the pan, red onion, garlic, salt and sugar and sauté for 2/3 minutes. When slightly soft add balsamic vinegar, stir to coat and decant into a mixing bowl. Clean out the pan and return to the heat.
To the onions add beef mince, hummus and mix well with your hands and roll into two balls. Pop the patties into your pan and press down with the back of your spatula. Add a pinch of sea salt and leave untouched for 2/3 minutes or until the edges start to look done.
Flip the burger, paint this side with Dijon and smear all over the patty. Cook for 2 more minutes.
Meanwhile empty the potato water, discard the bay and add the potatoes back to the pan on a low heat. Add your buttermilk, a pinch of salt and mash very well.
Plate up the mash, lay the burger on top, dice your cheddar and divide evenly serving with pickles and your favourite steamed green veg, coleslaw or fresh salsa.
Serves 2
Cals: 497
P: 32 C: 45 F: 21 Fibre 10g