The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Beef Burger with Fried Egg & Cheezy Vegetable Fries
Louisiana-spiced, grass-fed British beef burgers, topped with fried eggs – so delicious they don't even need buns. We pair them with mixed salad, herby dip and crisp carrot chips, sprinkled with addictive cashew parm cheez.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 2 egg (Eggs)
- 150g beef mince (british beef mince (10% fat))
- 1 midi cucumber (use half)
- 110g baby tomatoes (use half)
- 1 little gem lettuce (use half)
- 1 handful of fresh chives (use half)
- 20g gherkins (use half) (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 4 carrot
- 20g cashew parm cheez (use half) (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 791
Protein: 52g
Carbs: 55g
Fat: 42g
Ingredients
- 4 carrot
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 2 egg (Eggs)
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 handful of fresh chives
- 300g beef mince (british beef mince (10% fat))
- 110g baby tomatoes
- 1 little gem lettuce
- 1 midi cucumber
Nutritional Information
Calories: 658
Protein: 46g
Carbs: 32g
Fat: 39g
Beef Burger with Fried Egg & Cheezy Vegetable Fries
Louisiana-spiced, grass-fed British beef burgers, topped with fried eggs – so delicious they don't even need buns. We pair them with mixed salad, herby dip and crisp carrot chips, sprinkled with addictive cashew parm cheez.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Peel the carrots and cut into thick fries. Place on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until golden and cooked through. In the final 5 mins of roasting, sprinkle over the cheez to melt.
- Make the dip; finely chop the chives and gherkins. In a small bowl, combine both with the yoghurt. Mix and set aside.
- In a large bowl, mix the beef with the spice blend, a pinch of sea salt and black pepper. Shape into 2 burgers around 11/2cm-thick. Heat a medium frying pan with 1/2 tsp oil on medium-high heat. Add the burgers and cook for 2 mins, on each side. Transfer to the carrot tray and bake for 10 mins.
- When the burgers are nearly ready, reheat the pan with 2 tsp oil on medium-high heat. Add the eggs and cook for 2-3 mins, until the white has set but the yolk is still runny. Season with sea salt and black pepper.
- Make the salad; thinly slice the cucumber into half-moons. Trim and thinly slice the lettuce. Halve the tomatoes. Place in a bowl and toss with 1/2 tsp olive oil, a pinch of sea salt and black pepper.
- Serve the burgers with the fried eggs, carrot fries, yoghurt dip and salad.
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