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The Ultimate Beef Burger
This is a classic burger recipe that requires zero fuss. We have added Dijon mustard and chilli flakes to give these patties a slight kick and paired it with our homemade caramelised onions.
Prep: 15 mins
Cook: 12 mins
Serves 4
Low Fat
Excellent source of iron
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IngredientsBeef
Caramelised onions
To serve
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Method |
Nutrition Information Per Serving
Serving size: 501g| Energy kJ (kcal) | 1909 (456) |
| Protein (g) | 37.9 |
| Fat (g) | 10.4 |
| Saturated (g) | 3.1 |
| Carbohydrate (g) | 49.4 |
| Sugars (g) | 8.5 |
| Sodium (mg) | 644 |
| Iron (mg) | 4.5 |
| Zinc (mg) | 6.5 |
| Vitamin B12 (ug) | 2.0 |
| Vitamin D (ug) | N/A |
| Selenium (ug) | 6.7 |
These burgers are a great source of iron and zinc - essential nutrients needed by the whole family for immunity, healthy bones and growth and development in children!
- No need to sneak the veges into this recipe - everyone loves a burger and this one has five different types
of veges. - You can opt to cook the patties on the barbecue to achieve that delicious grilled effect.
- Use a vegetable peeler to slice strips of cucumber.
- Add a fried egg to put a classic Kiwi touch to your burger.
- Everyone in the family will get an iron boost from these burgers. This recipe provides over a quarter of the iron you need today.
- Meat patties can be made and shaped in advance and kept well covered in the fridge. They can also be frozen. Thaw meat patties in the fridge before cooking.
- The sugar in the caramelised onions helps with the caramelisation process.
- Cover and refrigerate any leftover caramelised onion for up to 1 week.
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Mix all the beef ingredients together in a bowl and season. Form into 4 large patties and rub each with a little olive oil.Beef
Heat a large frying pan until hot and brown patties for about 2 minutes on each side.
Transfer to the tray and place in the oven to cook for 8-10 minutes until cooked in the centre.
Caramelised onions
Heat a dash of oil in a heavy-based saucepan over low heat and add the onions, sugar and salt. Cook gently for about 30 minutes or until the onions are soft, stirring from time to time. Add the thyme and red wine vinegar and cook for a further 5 minutes.To serve
Slice the buns in half horizontally and oven grill cut sides, if wished. Top each bun base with mayonnaise, lettuce, cucumber strips, beef patty, tomato, onion and tomato relish. Finish with bun tops that you have spread with mayonnaise.