Beef Burgers


  • 500-600g Beef Mince
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 small onion, finely chopped
  • 1-2 tsp Worcestershire Sauce
  • Optional: Tabasco Sauce or chilli
  • 1 x egg
  • ½ cup of breadcrumbs (or enough to make mix form patties)
  • 1tsp of Mixed Herbs
  • Wholegrain rolls
  • Hummus
  • Cheddar Cheese, sliced
  • 1 large avocado
  • 2 tomatoes
  • Tinned (sliced) Beetroot, drained
  • Tomato salsa or chutney
  • Salad greens


  • Prepare and cook the potato wedges (if included in your portion) as per accompanying recipe (basics)
  • For the burgers, put the mince, carrot, zucchini & onion in a large bowl.
  • Add the sauces, egg, breadcrumbs and herbs.
  • Mix it all together with your hands, then make into burger patties (should make around 8).
  • Grill the burger patties until cooked through or cook in oven at 180deg.
  • Spread the buns with hummus and salsa, top with the burger pattie, cheese, avo and all the salads of choice.
  • Optional: Place the cheese on burger pattie before other salads and grill to melt cheese.
  • Serve with wedges if specified.

Gluten Free adaptable:
Substitute quinoa flakes instead of breadcrumbs.
Switch bread roll for gluten free bread (or have bread-free).

FODMAP adaptable:
Keep avocado to 1/8 per serve.
Keep tinned beetroot to less than 1/2 cup per serve.
Omit onion from recipe.
Use low FODMAP breadcrumbs and rolls (e.g gluten free, spelt sourdough).
Swap hummus and salsa for 1/2 tsp mustard and 1/2 tsp tomato sauce.

Egg Free adaptable:

Substitute 1 egg for 3Tbsp aquafaba (the ‘juice’ from tinned chickpeas!)