Ingredients
Chunky chips
- agria potatoes 600g, scrubbed
Naked beef burgers
- beef mince 450g
- brown onion ½, finely diced
- garlic 1 clove, minced
- carrot 1, grated
- gluten-free breadcrumbs ½ cup
- egg 1
- gluten-free soy sauce or tamari 1 tablespoon
- salt ¼ teaspoon
- rosemary leaves 1 tablespoon, finely chopped
- parsley 2 tablespoons, chopped
- cheese e.g. cheddar, edam or colby ¾ -1 cup, grated (optional)
Beetroot carrot salad
- beetroot 1
- carrot 3
- sunflower seeds 3 tablespoons
- extra-virgin olive oil 1 tablespoon
- balsamic vinegar 1 tablespoon
- runny honey 1 teaspoon
Directions
Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using).
- Slice potatoes lengthways into 1.5cm rounds, then into 1.5–2cm-thick chips. Toss with a drizzle of oil on first prepared tray and season with salt. Bake for 25–30 minutes until golden. Turn once during cooking.
- Combine all naked beef burger ingredients (except cheese) in a large bowl, season with pepper and mix well using clean hands. Use a 1/3 cup measure to scoop out mixture and shape into 1.5cm thick patties. Place onto a plate and into the fridge to firm up while you make the salad.
- Peel and grate beetroot and carrots and place in a medium bowl with remaining salad ingredients. Season with salt and pepper and toss to combine.
- Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook patties for 3–4 minutes each side until just cooked through, then place onto second prepared tray. Top each with a sprinkle of cheese and place into oven, on highest oven rack to cook for 1–2 minutes or until cheese is melted slightly but still holds its shape. Alternatively cook through completely on BBQ (4–5 minutes each side) and place cheese slices on top to melt in last 1–2 minutes of cook time.
