Recipe

Loaded Banting Burger

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Loaded Banting Burger

Juicy burger patty topped with melted cheddar, bacon, aioli, crispy lettuce, tomato and red onion. Served with a tangy slaw on the side.




Ingredients to serve 2

  • 250g x beef mince
  • 100g x homestyle bacon – cut in half, crossways
  • ½ head x lettuce – remove leaves
  • 1 x tomatoes – slice (½ cm)
  • 30g x cheddar – slice
  • ½ x red onion – slice thinly
  • ½ x chilli – deseed & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x lemon
  • 2½ tbsp x Carb Smart mayonnaise
  • ½ tsp x white wine vinegar
  • ⅛ x white cabbage – cut finely
  • 3g x basil – tear leaves
  • 1 tsp x Dijon mustard
  • 2 tsp x olive oil (from your pantry – for the dressing)
  • 2 tbsp x sunflower seeds
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 500g x beef mince
  • 200g x homestyle bacon – cut in half, crossways
  • 1 head x lettuce – remove leaves
  • 2 x tomatoes – slice (½ cm)
  • 60g x cheddar – slice
  • 1 x red onion – slice thinly
  • 1 x chilli – deseed & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x lemon
  • 5 tbsp x Carb Smart mayonnaise
  • 1 tsp x white wine vinegar
  • ¼ x white cabbage – cut finely
  • 5g x basil – tear leaves
  • 2 tsp x Dijon mustard
  • 4 tsp x olive oil (from your pantry – for the dressing)
  • 3 tbsp x sunflower seeds
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut in half and juice. Set aside.

Step 3

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 4

Bacon: Place a large pan on a medium heat and fry the bacon in a little olive oil until golden and crispy – about 8 minutes. Remove from the pan and set aside.

Step 5

Patties: Shape the mince into patties – one per person. Use the pan you used for the bacon, to cook the patties. When the pan is hot, add the patties and cook for 4-6 minutes on one side. Turn the patties over and cook for another 2 minutes. Then divide the cheddar between the patties and top each patty with a portion of cheddar. Cover the pan with a lid or tin foil and let it cook until the cheese melts and the patty cooks through – about 4-6 minutes.

Step 6

Mustard & vinegar dressing: Whisk together the Dijon mustard and white wine vinegar, then slowly add the olive oil (see quantity above) and season with salt and pepper.

Step 7

Slaw: Mix the white cabbage, basil and sunflower seeds. Dress with the mustard and vinegar dressing. Set aside.

Step 8

Aioli: Mix together the Carb Smart mayonnaise, chilli, garlic, lemon zest and lemon juice.

Step 9

Serve the burger patty topped with the bacon, aioli, lettuce, tomato and red onion. Serve the slaw on the side.