Burgers with Cauliflower or Carrot
This recipe sneaks in nutritious vegetables into the burger mixture
Makes 8 little burgers, serves 4
If you are short on time, skip the purée and just finely chop raw cauliflower or carrot in the food processor.
Ingredients
225g (8oz) lean ground turkey or sirloin
125g (41/2oz) breadcrumbs
125g (41/2oz) cauliflower or carrot purée
50ml (2 fl oz) skimmed milk
2 tbsps low-salt soy sauce
2 cloves garlic, chopped
A pinch of pepper
Non-stick cooking spray
1 tbsp olive oil
8 small wholegrain dinner rolls or wholegrain bread slices, for serving
Method
Preheat the oven to 200ºC/400ºF/Gas Mark 6. In a large bowl, stir together the meat, breadcrumbs, vegetable purée, milk, soy sauce, garlic and pepper; the mixture will be moist.
Form into 8 small patties and place them on a sheet of aluminium foil. Coat a non-stick pan or skillet with cooking spray and set over a medium heat. When pan is hot, add the oil.
Add the burgers and cook for five minutes until nicely browned. Turn the burgers, then slide the skillet into the oven and bake for five minutes longer, until the burgers are no longer pink in the centre.
Jessica Seinfeld is author of Deceptively Delicious (HarperCollins, £14.99).
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