You do need a knife and fork to eat this but it has a really nice texture and is a much better alternative to eating the burger on its own.
373 CALORIES | 25G FAT | 9G SATURATES | 7.5G CARBS | 6G SUGAR | 1.7G SALT | 26G PROTEIN | 5G FIBRE
SERVES 4
1 aubergine, sliced into 8 rounds
olive oil, for frying
red onion, thinly sliced
1 little gem lettuce
1 tablespoon homemade ketchup
for the burgers
450g lean beef mince
1 egg
1 tablespoon Dijon mustard
½ red onion, finely chopped
1 garlic clove, crushed
1 teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder (optional)
½ teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
for the guacamole
1 avocado
juice of 1 lime
a handful of coriander
1 red or green chilli, deseeded
1. Place all the burger ingredients in a large bowl and mix together with your hands, then shape into four burgers.
2. Spray a non-stick frying pan with a little olive oil and fry the burgers over a medium heat for 3–4 minutes on each side or until cooked to your liking. (Alternatively, oven cook them for 20–25 minutes in a 200°C/gas mark 6 oven, but don’t forget to flip them halfway through.)
3. Meanwhile, heat a little oil in a second nonstick pan and fry the aubergine slices over a medium to high heat for 2–3 minutes on each side.
4. Place all the guacamole ingredients in a bowl and mash everything together with a fork.
5. Stack the burgers on an aubergine slice and layer up with salad, red onion, guacamole and tomato ketchup and serve immediately.
TIP
When cooking burgers, try to resist flipping too often. It is tempting but they can fall apart if you do.
