Bun-less burgers.

Covid-kilos got you good? Don't stress! Didn't you know stress reduces your fat-burning capacity!? 😬


A couple of sneaky tweaks to your weekly eating roster and you'll be feeling fit and fantastic again in no time!


Try this simple little number this week for a low-carb, summery dinner or lunch. Add in any of your fav burger fillings and substitute the meat for a plant-based patty for little less 🥩 and a little more 🥦.


Full recipe on the blog!



INGREDIENTS:

  • 250g Lean Beef Mince

  • 1 Cage Free Eggs (59g)

  • 1 Tablespoon Tomato Sauce (20g)

  • 2 Teaspoons Dijon Mustard (10g)

  • 1g Olive Oil Spray

  • 2 Onion (178g), sliced

  • 4 Field Mushrooms (480g)

  • 4 Leaves Iceberg Lettuce (40g)

  • 4 Slices Swiss Cheese (120g)

  • 2 Tomato (334g), sliced


METHOD:


1. Combine mince, egg, sauce and mustard in a bowl and season with freshly ground black pepper. Use clean hands to mix until well combined. Divide mixture into four portions and shape into round flat patties.


2. Spray a large non-stick frying pan with oil and heat over medium-low heat.


3. Add onions and cook, stirring often, for 10 minutes or until soft and golden brown. Transfer to a plate and cover with foil to keep warm.


4. Trim mushroom stalks. Heat a chargrill pan or barbecue flat plate over medium-high heat. Lightly spray mushrooms with oil and cook for 2 minutes each side or until tender and golden. Divide between serving plates.


5. Add burger patties to the chargrill and cook for 3 minutes each side or until cooked through.


6. Top mushrooms with lettuce, patties, cheese, tomato and onion.


Recipe from Woolworths.

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