Try out innovative eggplant buns (the secret to keeping this burger recipe low in carbs) as they sandwich juicy beetroot and minced beef patties.
Yield
4 Servings
Prep Time
30mins
Cook Time
20mins
Difficulty Level
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Try out innovative eggplant buns (the secret to keeping this burger recipe low in carbs) as they sandwich juicy beetroot and minced beef patties.

Ingredients

  • 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

EGGPLANT BUNS

  • 2 eggplants
  • 2 eggs, seasoned, whisked
  • 1 cup quinoa flakes
  • 1/4 cup olive oil
01.

In a large bowl, combine mince, beetroot, onions, quinoa, egg, rosemary and garlic. Shape into 6 even patties. Chill until required.

02.

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.

03.

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.

04.

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

Download or print the recipe