A great weekend lunch or dinner choice for the BBQ!
Meal Type: Dinner
Recipe Type: Gluten Free
Prep time: 00:15
Cook time: 00:45
500g beef or lamb mince (with a good fat content – not lean or premium mince)
1 onion finely sliced
1-2 Tbsp. brown rice flour
3 garlic cloves crushed
1 Tbsp. fresh thyme, rosemary or mint or 2 tsp. dried thyme
1 Tbsp. tamari
1 Tbsp. whole-grain mustard
1 tsp. cumin seeds lightly dry roasted (optional)
1 tsp. chilli flakes (optional)
Unrefined sea-salt and pepper
1-2 Tbsp. coconut oil or lard for frying
4 large lettuce leaves to be used as the ‘buns’
1 grated carrot, 1/4 red onion finely sliced
1/2 grated beetroot
1 cup finely chopped leafy greens, chopped red cabbage
1 heirloom tomato sliced
Finely sliced mint and parsley or micro-greens (optional)
Sugar-free pickle or relish
Parsnip or Kumara Chips:
3 large parsnips or 2 kumara peeled and cut into chips
1-2 Tbsp. coconut oil
Unrefined kelp salt and pepper
1. Heat oven to 180 degrees. Prepare the kumara or parsnip chips, par-boil in a pot for 5 minutes, strain and coat with oil in an oven-proof dish, season well with salt and pepper and bake/fan-bake for 10-20 mins. If you don’t par-boil then just bake parsnip/kumara for 45mins.
2. Put all the burger ingredients (mince, egg, rice flour, mustard, tamari, spices, salt, pepper and herbs) in a bowl and mix with your hands. Gently form mince into patties (the size you like) – don’t press the mixture together too much. Gently flatten the patties.
3. Heat the barbecue or a heavy pan with oil and then add the patties and cook for about 5 minutes each side (avoid pressing the patties down as this squeezes out the juices). As you are cooking the burgers, prepare all the vegetable fillings.
4. Assemble the burgers and serve with cooked vegetable chips and relish.