Lettuce leaf burgers

A clever alternative to a fast food classic that will satisfy those cravings in a healthy, nutrient packed way - you’re welcome!

Beef patties

500 g	Minced beef (Main)
1 small	Red onion, very finely chopped or grated
2 cloves	Garlic, crushed
1 small	Carrot, coarsely grated
1 small	Zucchini, coarsely grated
2 slices	Wholegrain bread, torn into crumbs
1	Egg, lightly beaten
1 tsp	Dijon mustard
1 small handful	Flat leaf parsley leaves, finely chopped
3	Chives, snipped
1 serving	Sea salt and cracked black pepper
1 spray	Olive oil, for cooking patties

To serve

8 large	Cos lettuce leaves, or romaine, washed and well dried (Main)
2	Yellow tomatoes, or red, sliced
1	Lebanese cucumber, sliced
8 slices	Cheese, optional, (Annabel used cumin gouda) or use grated cheese
4 Tbsp	Sauerkraut, or more, to taste
3	Chives, snipped

Directions

1. Make the patties, mix all the ingredients together in a bowl then season with sea salt and freshly ground black pepper. Using wet hands, form the mixture into 8 patties. Press mixture lightly, it should be loose but still holding together. Flatten the patties and make a small well in the middle of each – this will prevent the meat from forming a dome as it cooks, giving a more even patty.
2. Heat a large non-stick frying pan over medium-high heat. Lightly spray patties with olive oil spray. Add the patties and cook for 5 minutes on one side. Flip patties and cook for a further 3-5 minutes until done. Transfer patties to a warm plate and leave to rest for 5 minutes before making up the burgers.
3. To serve, place a beef patty on each of the lettuce leaves. Top with sliced tomato, a slice of cheese, cucumber, the sauerkraut and finish with the chives. Wrap up and eat.

See more guilt-free fast food recipes

• Crispy kale chips
• Cacao, coconut and almond thick shake