Beef Burgers


  • 500g beef mince
  • 1 carrot
  • 1 zucchini
  • 1 onion
  • 2 tsp worcestershire sauce
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 tsp mixed herbs
  • wholegrain rolls
  • 100g hummus
  • 160g sliced cheddar cheese
  • 1 avocado
  • 2 tomatoes
  • 225g canned sliced beetroot
  • 100g chutney
  • 120g salad greens
  • 80ml chilli sauce (optional)


  • Prep Ingredients: Finely chop the onion, grate the carrot and zucchini and drain the beetroot.
  • 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!)