Get Out of the Kitchen!

Bet you never thought I would say that! But seriously, with a very warm weekend promised don’t cook in the kitchen, get out and cook on the barbie!

I was going to save this recipe for Father’s Day, but then thought even a Dad needs a day off from toiling over the grill!

So here’s a sunny day burger recipe…not as low-fat as I would like, but certainly tolerable for most and likely to be enjoyed by many.

Non-bariatrics can enjoy these in burger buns or ciabatta rolls with salad leaves, cherry tomatoes and finely sliced red onion rings. I had mine plain with just a little ‘bariatric coleslaw’ (the usual salad mix with a half/half dressing of extra light mayo and o% Greek yogurt). Fabulous! The lamb, mixed with the beetroot makes an especially tender and ‘easier on the pouch’ burger.

I have also made this recipe with 4 extra-light Babybel cheeses instead of the low-fat feta. That little hidden pocket of cheese in a delight. ENJOY!

LAMB AND BEETROOT BURGERS

Ingredients

Metric/US

450g/1 lb minced/ground lean lamb

225 g/8oz Sweetfire cooked beetroot, finely chopped

1 egg, beaten

2 tsbp chopped fresh mint

1 cloves garlic, crushed

100g/4 oz low-fat feta cheese, cut into 4 pieces

salt and freshly ground black pepper

Method

1.  Mix the lamb with the beetroot, egg, mint, garlic and salt and pepper to taste.

2.  Divide into 4 equal portions. Take one portion and flatten it in the palm of your hand. Place a cube of low-fat feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded and covered by the lamb. Repeat with the other meat portions and set aside in the refrigerator for 30 minutes to rest.

3.  When you are ready to cook the burgers, heat a griddle pan or barbecue to medium-hot and cook the burgers for about 6-8 minutes on each side. Check they are cooked by inserting a skewer in the middle. If it comes out piping hot to the touch they are cooked, if not then cook for a little longer.

4.  Serve hot in buns as above or plain with salad.

SERVES 4

WLS PORTION: 1/2

Calories per portion:  266

Protein:  25.1 g

Carbohydrate:  9g

Fat:  14.8g

 

Image courtesy of lovebeetroot.co.uk