Lean Fun In A Bun 🍔

INGREDIENTS-

750g 5% Beef steak mince🐄

6 Dairylea light cheese slices🧀

6 Warburtons sliced brioche burger buns🍞

1 Whole egg🥚

French’s yellow mustard, Dijon mustard, black pepper, very lazy chopped garlic🧄, dried dill🌱, dried parsley🌿, dried mint leaves🌱, dried basil🍃 and pink Himalayan salt🧂(for beef mince seasoning)

Heinz sticky barbecue sauce bbq for on top🍖

Jar of pickled gerkins, sliced red onion & a bag of rocket or lettuce for garnish.

METHOD-

1. Add all 750g 5% fat beef steak mince to a big bowl.

2. Crack & add the whole egg to the beef mince.

3. Then add the seasonings - a generous squirt of french’s yellow mustard, tsp of dijon mustard, tsp of the very lazy chopped garlic, a generous amount of all the dried leaves (roughly cover the mince meat in them), then lastly add a generous amount of salt & black pepper (roughly 15-20 grinds of the salt & pepper).

4. Mix all up with a strong fork or hands.

5. Then you need to weigh all the mixed beef mince so you can divide total weight into 6 burgers.

6. Now set the scales to “0g” and take off the amount needed each time by setting the scales to “0g” to turn your beef mince into x6 roughly 1cm flat burger patty’s!

7. Now you can either fridge up a few or pan fry all your burgers using a low cal spray oil on a medium to high heat (also make sure to press down using a spatular each patty to squeeze out any water while pan frying).

8. Once one side is cooked, flip it then press down again with your spatular to get rid of any more water and add your light cheese slice so it can melt while the other side cooks.

9. Once your patty is ready layer it up with, optional: 20g of heinz barbecue sauce & french’s yellow mustard, some sliced red onion, few pickled gherkins and some rocket or lettuce. Enjoy!

MACRONUTRIENTS-

(for 1 burger in a warburton’s brioche bun with 20g heinz sticky barbecue sauce & 1 dairylea light cheese slice with 3 pickled gherkins) 🍔

386 Calories

39g Carbohydrate

8g Fat

35g Protein