More than a handful beef burger with coleslaw
Easy
4 servings
20 serves of veg
20m preparation
15m cooking


Ingredients
- olive or canola oil spray
- 8 small wholemeal or wholegrain rolls
Burgers
- 500g lean beef mince
- 1 red onion, peeled, roughly chopped (reserve half for coleslaw)
- 1 cup parsley, chopped
- 1 small zucchini (300g), grated, squeezed of extra moisture
- 1 tablespoon Worcestershire sauce
- freshly ground or cracked black pepper, to taste
Coleslaw
- 1 large carrot, grated
- ¼ cabbage (300g), shredded
- 1 red capsicum, seeded and diced
- ½ cup low-fat Greek yoghurt
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon Dijon mustard
Toppings
- 8 slices reduced-fat cheddar cheese
- 450g can beetroot, drained, sliced
- 2 tomatoes, thinly sliced
- 6 pickled cucumbers or gherkins, sliced thinly lengthways
- 2 cups rocket or baby spinach, firmly packed (80g)
Method
- Slice bread rolls closer to the base so that the top 2/3 will form a lid.
- Carefully remove some of the bread from inside of the roll lid, leaving the outside intact.
- Crumble removed bread to make ¾ cup of breadcrumbs and place in a medium sized bowl with mince, discard excess bread.
- Add half the onion to a medium-sized bowl along with parsley, Worcestershire sauce, mince and zucchini. Season with pepper and combine well using clean hands.
- Divide mince mixture into 8 portions and shape each into round patties the same diameter as bread rolls. If time permits, cover and refrigerate patties before cooking them.
- Spray a barbeque, chargrill or griddle with oil and heat on high. Cook for 4 minutes.
- Turn patties over and top each with a slice of cheese, cook for a further 2 minutes or until cooked through.
- Make coleslaw dressing by mixing yoghurt, mayonnaise and mustard in a large bowl.
- Add remaining onion, carrot, cabbage and capsicum, combine well with dressing and set aside.
- Just before serving, toast both sides of buns in a toaster or on a grill.
- Assemble burger, starting with rocket/spinach, beetroot, tomatoes, meat patty, gherkins, coleslaw. Top with roll lid and serve immediately.
Process
More than a handful beef burger with coleslaw
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Step 2
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Step 3
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Step 5
Step 5
Alternatives
- Replace beef mince with lean chicken mince or substitute a patty for halved skinless chicken breast or trimmed kangaroo steaks.
- Replace canned beetroot with 1 large raw beetroot, trimmed, peeled, coarsely grated.
- Add a slice of fresh pineapple, barbequed for 1 to 2 minutes each side until golden.
Storage Suggestions
- Dry slaw (no dressing) and patties can be prepared a day in advance.
Equipment List
- Knife
- chopping board
- medium bowl
- barbeque
- frypan
- egg lifter
- large bowl
- serving plates
- food processor (for chopping and grating)
Acknowledgements
Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.
Nutrition Information
818g | Quantity per serving | Quantity per 100g |
---|---|---|
Energy | 3377kJ | 413kJ |
Protein | 56.8g | 6.9g |
Fat, total | 28.1g | 3.4g |
— Saturated | 12.5g | 1.5g |
Carbohydrate | 72.5g | 8.9g |
— Sugars | 40.6g | 5.0g |
Fibre | 17.8g | 2.2g |
Sodium | 1636mg | 200mg |