These real hamburgers made with 100 per cent extra lean minced beef are so much better than the poor imitations offered by fast food outlets. The better the quality of the meat, the faster they cook and the better the flavour.
Preheat the oven to 200°C, gas mark 6.
Put the courgettes, pumpkin, cherry tomatoes and mushrooms in a roasting pan. Tuck the unpeeled garlic cloves and sprigs of rosemary and thyme down among the vegetables. Spray lightly with oil and season with salt and pepper.
Roast the vegetables in the preheated oven for 25–30 minutes until cooked and tender. Squeeze the garlic out of the skins and mix into the vegetables. Drizzle with balsamic vinegar.
While the vegetables are roasting, put all the ingredients for the burgers in a bowl and mix well. Divide the mixture into 2 equal-sized pieces and form each one, with your hands, into a burger shape. Chill in the refrigerator for 5–10 minutes to firm them up.
Cook the burgers under a preheated very hot grill for 4–5 minutes each side, depending on how well you like them done. Or you can cook them over hot coals on a barbecue.
Serve them hot with the roasted vegetables.
Use 250g Quorn mince instead of minced beef to make the burgers. You will save 3g fat per serving
Step it up…
For a 400kcals lunch on Step 5 or dinner on Steps 3 and 4, you can serve each burger topped with a melted 15g slice reduced-fat Cheddar cheese and 1 teaspoon tomato ketchup in a toasted burger bun.
Check out our recipe page for more delicious recipes for you to try!
For more information regarding the Steps please contact a Consultant.