Hamburgers with oven-baked fries

This recipe gives the classic burger-and-chips combo a healthy spin (but no-one will guess it!)—grated zucchini and carrot are added into the beef patty, and the chips are baked rather than deep-fried.

Hamburgers Credit: Donna Hay

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 slices wholemeal bread, torn into small pieces
• ¾ cup (120g) finely grated zucchini (courgette) (about 1 zucchini)
• ½ cup (70g) finely grated carrot (about 1 carrot)
• 500 g beef mince (for classic beefy burgers)
• 1 tbsp tomato paste
• sea salt and cracked black pepper, to taste
• 1 tbsp extra virgin olive oil
• 4 wholemeal rolls or burger buns, halved
• 1 baby cos (romaine) lettuce, trimmed and leaves separated
• 1 large tomato, thinly sliced

Oven-baked fries

• 3-4 Sebago (starchy) potatoes, peeled and sliced into 5mm-thick chips
• 1 tbsp extra-virgin olive oil
• sea salt flakes

Instructions

1. Place the bread pieces in a big bowl. Place the zucchini and carrot in a sieve or colander over the bread and, using a spatula, press them to bring out their juice. Allow the bread to soak in the juice for 5 minutes or until it’s soft. Mash to combine, using a fork.
2. Add the grated vegies, beef, tomato paste, salt and pepper to the bread mixture. Using a spatula or clean hands, mix until it’s really well combined. Divide the mixture into 4 equal-sized balls. Flatten them out into 10cm-round patties (or so they fit the size of your bread rolls).
3. Place the oil in a large non-stick frying pan over medium heat or on a barbecue. Cook the patties, using a turner to flip them, for 4–5 minutes each side or until well browned and cooked through.
4. Top each bun base with some lettuce leaves, tomato slices and a burger patty. Add your favourite sauce, relish, mustard or mayonnaise, then sandwich with the tops of the rolls. You can add the fillings you love best – try cheese slices, grated carrot and beetroot or some avocado – yum! 

 

Oven-baked fries

1. Preheat oven to 220°C (425°F). Line 2 baking trays with non-stick baking paper. 
2. Place cut potatoes in a medium bowl with olive oil and sprinkle with some sea salt flakes. Toss to combine.
3. Using tongs, spread the fries out on the prepared trays. Bake for 20 minutes or until crispy and golden.
4. With oven gloves on, remove the fries from the oven and serve. 

 

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.