Ready In About 45 Minutes
500g Lean Beef Mince (5% Fat Or Less)
2 Garlic Cloves, Crushed
1 Tbsp Chopped Fresh Rosemary
½ Tsp Fennel Seeds, Lightly Crushed
1 Small Onion, Finely Chopped
Italian Burger & Herby Potato Wedges Photo Gallery
1kg Floury Potatoes, Such As King
Edward, Cut Into Chunky Wedges
Low-Calorie Cooking Spray
1 Tsp Dried Oregano
½ Tsp Garlic Granules
2 Level Tbsp Extra-Light Mayonnaise
4 X 60g Wholemeal Rolls, Halved
1 Large Soft Lettuce, Leaves Separated
1 Large Tomato, Sliced
1 Large Carrot, Peeled And Grated
6 Tbsp Fat-Free Vinaigrette
1 Preheat your oven to 230°C/ fan 210°C/gas 8. Put the mince, crushed garlic, rosemary, fennel seeds and onion in a bowl and season. Mix well using your hands and shape into 4 burgers.
2 Put the potato wedges in a large bowl, spray with low-calorie cooking spray and toss with the oregano and garlic granules. Spread between 2 large, non-stick baking trays in a single layer, season and bake for 25-30 minutes, turning halfway.
3 Meanwhile, heat a non-stick griddle or frying pan over a mediumhigh heat. Spray the burgers with low-calorie cooking spray and cook for 5-6 minutes on each side, or until cooked through.
4 Spread ½ level tbsp mayonnaise over each roll base. Top each with a lettuce leaf, a burger, tomato slices and a roll lid. Put the remaining lettuce and the grated carrot in a bowl, drizzle over the vinaigrette and toss to coat. Serve with the burgers and potato wedges.
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