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Muffin beefburgers

Muffin beefburgers

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Sometimes you just can't beat a succulent beefburger so make this healthier version of a fast food favourite.

Serves: 6
Skill level: Easy peasy

Ingredients

Woman's Weekly cookery editor Sue McMahon recommends adding the carrot and onion to the burger helps to keep the meat moist

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450g pack extra-lean minced beef (less than 5% fat)
1 medium carrot, about 100g (3½ oz), peeled and coarsely grated
1 medium onion, peeled and coarsely grated
3tbsp chopped fresh parsley
Salt and freshly ground black pepper
2tsp Worcestershire sauce

To serve:

6 white muffins
2 ripe plum tomatoes, thickly sliced
A few lettuce leaves
6 small gherkins, halved
Bamboo skewers

Method

Mix the minced beef, grated carrot and onion, chopped parsley, seasoning and Worcestershire sauce. Shape the mixture into 6 burgers. Chill for at least 10 mins, or longer if you like.
Set the grill/griddle to medium. Split each muffin in half and place under the grill or on the griddle to toast them lightly on both sides.
Grill the burgers for 3-4 mins on each side, until cooked through.
Put a slice of tomato on 6 of the muffin halves, then arrange a few lettuce leaves on top, and then a burger. Place the other half of the muffin on top. Hold each burger together with a bamboo skewer, which has a halved gherkin on it.

To freeze: Loosely wrap the raw burgers in cling film and put on a tray to freeze. When frozen solid, pack in a polybag, seal and label. Use within 1 month. Thaw in the fridge and cook as above. Note: Calorie and fat values are for the maximum number of servings stated. Feature: Kate Moseley. Photos: Chris Alack. Stylist: Sue Radcliffe

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Nutritional information per portion

Calories 242(kcal)
Fat 8.0g
Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.