If you're looking for a satisfying but low-carb meal, try this drool-worthy beef burger.
Reserve 4 slices of bread. Remove the crusts from remaining 2 bread slices. Place in a food processor and process until crumbed. Transfer to a large bowl.
Combine beef mince, onion, garlic, zucchini, parsley, Worcestershire sauce, pepper and egg yolk. Mix with your hands until thoroughly combined. Shape into 2 patties. Wrap in plastic wrap and refrigerate until required.
Combine all coleslaw ingredients. Cover and refrigerate.
Spray a barbecue or stove top grill with Canola spray. Heat to medium/high. Cook burgers for 4 minutes. Turn and place cheese on burgers, cook for a further 3 minutes, or until burgers are cooked through.
Remove burgers from grill. Place the reserved 4 bread slices on the grill and toast one side of each slice. Divide lettuce, tomato, burgers and coleslaw between 2 slices of toasted bread. Top with remaining toasted bread slices.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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In a bid to help Australians ‘carbdown’ for summer, Helga’s has recruited fitness expert Sam Wood to develop a 30 day meal and exercise plan featuring Helga’s Lower Carb breads and wraps. The 30-day plan contains a series of lower carb delicious recipes including this Beef Burger with Confetti Slaw.
To download the full 30 Day Carbdown Meal & Exercise Plan, visit www.helgascarbdown.com.
For more information about Helga’s Lower Carb Range and the Carbdown campaign, visit www.helgas.com.au.
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