Saturday Night Fakeaway Burger Recipe -#Meat Matters!

There’s nothing I love more than a dirty burger takeaway but… They’re expensive and terribly fattening So… As part of the #MeatMatters campaign with Britmums and Simply Beef and Lamb I decided to share with you my fakeaway burger recipe which comes with all the taste of a good Saturday night takeaway but far fewer calories as well as being easier on the pocket! Around a fiver will buy all the ingredients you need for this dish to serve four people (and a baby who will eat a few of the wedges and an extra baby burger made just for him if you’re like us) and I don’t think you can say fairer than that!

This is not a calorie free recipe fo sho but… It IS cooked in a much healthier way to lots of burger and chip meals so I think it’s a winner when it comes to dirty burger Saturday night treats – meat like beef is packed with vitamins and minerals and if you use lean mince (I always buy 5% fat) then it’s a much healthier choice and the wedges instead of fries are baked in the oven so you can go back for a second helping and not feel too guilty! The final plus to this meal is that it takes no time at all – 30 minutes from start to finish and you’re done, now that really IS fast food!

INGREDIENTS:

500g of 5% fat extra lean steak mince, salt, pepper, olive oil, low calorie oil spray, rocket, baby plum tomatoes, 4 x cheese slices, one shallot, 4 x seeded brioche burger buns, 5 large white potatoes, mayonnaise, wholegrain mustard.

METHOD:

Preheat the oven to 180.

Slice the potatoes into wedges, leave the skins on and scatter over a lined dish (doesn’t have to be but it saves on the washing up) and drizzle with olive oil and some light seasoning with salt and pepper. Bake these in the oven for 25 minutes!

Divide the mince into eight balls (and an extra one if you need a baby version too) and flatten out each one on a board very thinly, about 4mm, before seasoning with salt and pepper on one side – you don’t need much seasoning at all!

Stack up each burger with a sheet of grease proof paper in between each one and chill in the fridge while you prepare the dressing and salad for the burger bun.

To make the dressing you will need to mix equal parts of shop bought mayonnaise and wholegrain mustard and then, for the salad inside the bun simply open a bag of rocket, slice some baby tomatoes and the shallot needs to be diced.

 

You will then need to fry the burgers on each side. If you use a low cal olive oil spray then this greatly reduces calories yet it doesn’t lose any flavour. Once they are all cooked I place the slices of cheese on half the burgers, put another burger on top making it a double and pop it back in the pan to make the cheese a bit oozy and melty!

All you need to do then is pop the burgers inside the prepared buns and serve with the (hopefully not burned) wedges. And that’s it, Saturday night fakeaway!

This post is an entry for the #MeatMatters challenge, sponsored by Simply Beef and lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here: https://www.simplybeefandlamb.co.uk/.