Try out innovative eggplant buns (the secret to keeping this burger recipe low in carbs) as they sandwich juicy beetroot and minced beef patties.
- 500 g minced beef
- 1 beetroot, peeled, grated
- 2 green onions, finely chopped
- 1/4 cup quinoa flakes
- 1 egg, whisked
- 2 tsp chopped rosemary leaves
- 1 garlic clove, crushed
- 1/3 cup egg mayonnaise
- 2 tsp Dijon mustard
- 1 1/2 cups rocket leaves
- 2 tomatoes, thinly sliced
- Vegetable crisps or kumara fries, to serve
- 2 eggplants
- 2 eggs, seasoned, whisked
- 1 cup quinoa flakes
- 1/4 cup olive oil
In a large bowl, combine mince, beetroot, onions, quinoa, egg, rosemary and garlic. Shape into 6 even patties. Chill until required.
EGGPLANT BUNS Line an oven tray with baking paper. Trim ends with each eggplant. Cut eight 1.5cm-thick rounds. Dip eggplant slices into egg, then quinoa flakes. Place on tray. In a large frying pan, heat oil on high. Cook eggplant in two batches, 2-3 mins each side, until tender. Drain.
Heat same frying pan on high. Cook patties 4-5 mins each side, until completely cooked through. In a small bowl, mix mayonnaise with mustard.
Top half eggplant buns with rocket, tomato, patties and a dollop of mustard mayonnaise. Sandwich together with remaining eggplant buns and serve with vegetable crisps or kumara crisps.
Top Tip: Serve with Sriracha chilli sauce and Japanese mayo, if liked.
Photo: Rob Shaw/bauersyndication.com.au