POINTS® Value: 6.5 Servings: 4 Preparation Time: 10 min Cooking Time: 10 min Level of Difficulty: Easy
It’s so simple to make your own burgers – meaning you keep fat, calories and POINTS values to a minimum
· 500g extra lean beef mince · 2 teaspoon oregano, or dried mixed herbs · 2 teaspoon soy sauce, or Worcestershire sauce · 1 portion egg white, lightly beaten · 1 pinch salt · 1/8 teaspoon pepper, ground black · 4 portion sesame seed roll, burger buns · 4 small leaf lettuce, shredded · 4 level teaspoon wholegrain mustard, (optional) · 2 medium tomato(s), sliced (optional) · 2 medium pickled gherkin, or dill pickles, sliced (optional) Instructions
· Mix together mince, onion, oregano or dried herbs, soy or Worcestershire sauce and egg white. Season with salt and pepper. · Shape into 4 burgers. Wrap and chill ready to cook. · Preheat grill or barbeque. · Cook burgers for 4-5 minutes on each side. · Split burger buns and lightly toast on both sides. Top with lettuce, then burgers. Add mustard, tomatoes and gherkins or dill pickles, if you like.
Try Quorn mince for a vegetarian version, or substitute turkey, pork, or lamb for the beef.
POINTS® Value: 7.5 Servings: 2 Preparation Time: 25 min Cooking Time: 45 min Level of Difficulty: Easy
Fast food gets a facelift in this recipe. With a few ingredient switches and creative cooking techniques, we've halved the calories and fat in this cheeseburger.
· 1 medium portion potato(es), (use 2 potatoes) · 1/4 teaspoon cayenne pepper · 1/2 teaspoon salt · 175 g extra-lean beef mince · 1 small onion(s), red, finely chopped · 1 clove garlic, crushed · 2 tablespoon parsley, flat-leaf, finely chopped · 3 tablespoon dried breadcrumbs · 1 portion egg white, beaten lightly · 2 medium burger bun, wholemeal · 4 small leaf lettuce · 1 medium tomato(s), sliced · 20 g half-fat cheddar cheese, grated Instructions
· Preheat oven to 230°C/450°F/Gas Mark 8. Coat a baking sheet with cooking spray. · Cut potatoes into wedges; boil, steam or microwave until tender. Place wedges, skin side down, on prepared baking sheet; sprinkle with combined pepper and salt. Bake until lightly browned and crispy, about 30 minutes. · Combine beef, onion, garlic, parsley, breadcrumbs and egg white in a small bowl; shape into 2 patties. · Cook patties in a nonstick pan over medium heat, turning once, until browned and cooked through. Top each patty with 1 tablespoon cheese, place on baking sheet and bake in already heated oven until cheese is melted. Place patties on rolls and top with lettuce and tomato. Serve with potato wedges.
Feta-Stuffed Lamb Burgers with Minted-Yogurt Sauce
POINTS® Value: 6 Servings: 4 Preparation Time: 28 min Cooking Time: 10 min Level of Difficulty: Easy
Move over plain beef burgers. These Greek-inspired grillers are spiked with salty feta and then topped with a garlic and mint yogurt sauce.
· 450 g lean lamb leg steak, ground at butchers (or packaged lean ground lamb) · 1 portion spring onions, minced · 3 clove garlic, minced, divided · 2 tablespoon oregano, chopped · 1 tablespoon parsley, fresh, chopped · 1 teaspoon lemon(s), zest · 1 teaspoon oregano, dried · 1 teaspoon ground cumin · 1 tablespoon vinegar, sherry-variety · 85 g feta cheese, crumbled · 1 portion egg white · 175 g 0% fat Greek yogurt, plain · 3 tablespoon fresh mint, leaves, chopped · 4 mini pitta bread, whole wheat · 1/2 medium tomato(s), sliced into 4 thin slices · 1/2 medium onion(s), red, sliced into 4 thin slices · 1/2 medium Pepper, yellow, sliced into 4 thin rings Instructions
· In a large mixing bowl, mix together lamb, spring onion, 2 tablespoons of minced garlic, fresh oregano, parsley, lemon zest, dried oregano, cumin and vinegar until thoroughly combined. Add feta and egg white; mix to combine. Shape lamb mixture into 4 patties; place on a plate and refrigerate until ready to cook. · To make yogurt sauce, place yogurt, mint and remaining tablespoon of garlic in a small bowl; stir to combine and set aside. · Heat an outdoor grill or a grill pan over medium-high heat. Add burgers and cook, covered, without moving, for 3 to 5 minutes. Uncover and flip burgers; cook on other side, uncovered, until barely pink in middle, about 3 to 5 minutes more. (Repeat with remaining burgers if they do not all fit on grill pan at once.) · To assemble burgers, make a large slit in each pitta. Place a burger in each pitta and fill each with 2 tablespoons of yogurt sauce and 1 slice each of onion, pepper and tomato. Notes
· The cooking time on an outdoor grill may vary slightly from a grill pan so adjust recipe accordingly.
POINTS® Value: 4.5
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
Far healthier and tastier than bought versions, yet so easy to make!
· 110 g dried couscous · 200 ml water, very hot · 450 g chicken mince · 1 portion stock cube, chicken or vegetable · 1 tablespoon parsley, fresh, chopped · 1 teaspoon dried mixed herbs · 1 pinch salt · 1/8 teaspoon pepper, freshly ground black · 2 teaspoon honey, clear · 2 heaped teaspoon wholegrain mustard · 2 tablespoon 0% fat Greek yogurt · 6 medium burger bun · 4 small leaf lettuce, to serve · 1 large tomato(s), sliced to serve Instructions
· Put the couscous into a large bowl and add the hot water. Leave to stand for a few minutes, then fluff up with a fork. · Put the chicken into a food processor or blender with the stock powder, parsley, and dried herbs. Season with salt and pepper, then process for a few seconds. Add to the couscous in the bowl and mix well. · Preheat a medium-hot grill. · Shape the chicken mixture into six burgers. Arrange on the grill rack and cook for 5-6 minutes on each side. · Meanwhile, mix together the honey, mustard and yogurt. Serve the burgers in the buns with lettuce and tomato, with the honey & mustard sauce on the side. Notes
· Try turkey mince instead of chicken, mixing the ingredients by hand instead of in a food processor.
POINTS® Value: 3.5 Servings: 2 Preparation Time: 15 min Cooking Time: 15 min Level of Difficulty: Easy
Enjoy this veggie burger accompanied with a spicy peppery relish. Scrummy!
· 2 portion quorn burger · 2 medium burger bun · 50 g lettuce, Shredded · 1 large onion(s), – red, diced For the relish:- · 10 spray low-fat cooking spray · 1/2 medium onion(s), finely chopped · 2 clove garlic, crushed · 230 g canned tomatoes, chopped · 1 tablespoon tomato puree, (15ml) · 1/2 tablespoon light brown sugar · 1/2 tablespoon brown sauce · 3 splash tabasco pepper sauce · 1 tablespoon white wine vinegar · 1/2 level tablespoon mustard, English · 1 pinch salt · 1/8 teaspoon pepper, freshly ground black Instructions
· To make the relish, pre-heat the oil and cook the onion and garlic for 5-6 minutes or until the onions are soft. · Add the remaining ingredients and simmer for 8-10 minutes until the mixture has slightly thickened. Whilst this is simmering, cook the Quorn Premium Burgers according to the instructions on the back of pack. · Serve the burger in a bun with a generous dollop of the barbecue relish, crispy lettuce and red onion.