For a homemade alternative to a fast-food favourite, try Donna Hay's hamburger with oven-baked fries.
Place the bread pieces in a big bowl. Place the zucchini and carrot in a sieve or colander over the bread and, using a spatula, press them to bring out their juice. Allow the bread to soak in the juice for 5 minutes or until it’s soft. Mash to combine, using a fork.
Add the grated vegies, beef, tomato paste, salt and pepper to the bread mixture. Using a spatula or clean hands, mix until it’s really well combined. Divide the mixture into 4 equal-sized balls. Flatten them out into 10cm-round patties (or so they fit the size of your bread rolls).
Place the oil in a large non-stick frying pan over medium heat (or ask a grown-up to help you with a barbecue). Cook the patties, using a turner to flip them, for 4–5 minutes each side or until well browned and cooked through.
Top each bun base with some lettuce leaves, tomato slices and a burger patty. Add your favourite sauce, relish, mustard or mayonnaise, then sandwich with the tops of the rolls. You can add the fillings you love best – try cheese slices, grated carrot and beetroot or some avocado – yum!
Preheat oven to 220°C (425°F).
Line 2 baking trays with non-stick baking paper. Peel and slice potatoes into 5mm-thick chips. Place them in a medium bowl with 1 tablespoon extra virgin olive oil and sprinkle with some sea salt flakes. Toss to combine, using tongs, then spread the fries out on the prepared trays.
Bake for 20 minutes or until crispy and golden. With oven gloves on, remove the fries from the oven and serve with the burger.
Nutritional analysis per serving (4 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.
For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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