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Prince William School

Healthy Burger

A wonderful treat for when the weather is a little gloomy


500g extra lean minced (ground) beef
1 heaped tsp wholegrain mustard
1 - 2 oz quality beer or ale
olive oil
4 wholewheat burger buns
2 tbsp low fat natural yoghurt
Worcestershire sauce
1 ripe beef tomato
2 - 4 gherkins
Tomato ketchup to serve (about 4tbsp)

For the Salad
2 carrots
1/4 white cabbage (roughly 250g)
1 firm pear
1 small red onion
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
70g rocket


First of all make sure you have all your ingredients out, ready to go and your pans on, this is key to the 15 minute meals system.

* Oven on to 130 c/250 f, * Large frying pan on medium heat, *Food Processor (coarse grater blade)

1. Put the mince into a bowl with salt, pepper, the mustard and the beer, then with clean hands scrunch and mix together.

2. Divide the mixture into 4 and with clean, wet hands shape into patties about 2.5 cm (1 inch) thick, then put into the pan with 1 tbsp of oil, turning when crispy and golden and pushing down on them with a fish slice so they're in good contact with the pan.

3. Place the baps into the oven. 

4. Put the yoghurt into a small bowl, add a good splash of Worcestershire sauce, then stir and ripple it together. 

5. Slice the tomatoes and gherkins and place on a nice serving board.

6. In the processor, grate the trimmed carrots, cabbage, pear (stalk removed but don't bother to core), and peeled red onion.

7. Put the extra virgin olive oil and vinegar into a serving bowl, tip in the grated veg, toss together and season to taste, then mix in the rocket. 

8. get the baps out of the oven, cut them in half and dollop with ketchup. Top with a slice of tomato and the burgers, then let everyone build their own at the table.

Serving Size: Makes 4 burgers and 4 portions of salad

Number of Servings: 4