Whilst the BBQ season is still here, lets make the most of it with some tasty homemade burgers that will go down a treat. Rather than serve your burger in a bun, why not sandwich it between some chargrilled aubergine slices as a healthy and super tasty alternative!
Beef is a good source of iron, which is essential for energy production in the body. A lack of iron can leave us feeling lethargic, so this meal will certainly help top those energy stores up!
Aubergines are a fibre-dense vegetable, making them a great way to help maintain a healthy gut. Aubergine is also full of antioxidants, which are what gives them their deep purple skin. Antioxidants help protect our body and boost the immune system.
Makes 4 burgers
Preparation time: 20 minutes
Cooking time: 22 minutes
If you’re planning to cook these on the barbeque, don’t forget to get it going well before you start so it’s ready when you are!
Heat half of the oil in a frying pan over a medium heat and add the mushrooms and onions.
Cook until soft, stirring regularly. Add to a heatproof bowl and allow to cool.
While the vegetables are cooling, slice the aubergine into eight rounds and place on the barbeque or under the grill, turning every few minutes until they start to char. Keep warm until you’re ready to serve.
Add the beef mince to the bowl with the mushrooms and onions and season with black pepper to taste.
Mix together well and then form into 4 balls. Flatten lightly to form a burger shape.
Brush the burgers with the remaining olive oil and cook on the barbeque, or in the reheated frying pan, for around 10 minutes (5 minutes on either side), turning regularly.
Serve the burger between two pieces of aubergine, accompanied with the mixed salad leaves and sliced tomatoes.
Why not try this recipe with turkey mince for a lower fat option, or for a vegetarian take, try meat-free mince.