Another one from Michelle Bridges' "Crunch time cookbook", this is a really tasty and family-friendly dinner. Michelle suggests only using half of the bread bun to cut the calories - and it's certainly filling enough without the other half! Fresh, fast and fun, these will be a winner at your place too!
Ingredients (serves 4)
400g lean beef mince
2 shallots, finely chopped
2 tablespoons low-cal barbecue sauce (optional)
freshly ground black pepper
olive oil spray
wholemeal bread buns (either 1/2 or 1 per person)
8 iceberg lettuce leaves, shredded
160g canned sliced beetroot
1 tomato, sliced
coarsely chopped parsley, to garnish
Method
Combine the beef mince, shallot and barbecue sauce (if using) in a bowl. Season to taste with pepper. With wet hands, shape the mixture into 4 patties.
Lightly spray a non-stick frying pan with olive oil and heat on medium. Cook the patties for 5 minutes each side until browned and cooked through.
Toast the bun halves, then line each bun with lettuce. Top with beetroot, a patty and tomato. Garnish with parsley and season with pepper.
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