The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Smoky Beef Burgers with Balsamic Portobello Salad
quinoa and lentils. Garlic and chive yoghurt.
Ready in 20
High protein
New
Serving size
Ingredients
- 80g babyleaf herb salad
- 500g beef mince (british beef mince (10% fat))
- 1 tsp cumin seeds
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 4 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 4 portobello mushrooms
- 2 tsp smoked paprika
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 onion
- 1 tsp dried garlic
- 1 handful of fresh chives
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 554
Protein: 38g
Carbs: 35g
Fat: 28g
Smoky Beef Burgers with Balsamic Portobello Salad
quinoa and lentils. Garlic and chive yoghurt.
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Cooking Instructions
- Heat a large frying pan with 1/2 tbsp oil on a high heat. Thinly slice the mushrooms and add them the pan. Season with sea salt and black pepper. Cook for 3-4 mins, until soft and golden. Transfer to a large mixing bowl and mix with the balsamic and 1/2 tbsp olive oil.
- In a medium mixing bowl, add the beef, ginger and garlic paste, paprika and cumin. Season well with sea salt and black pepper, combine well, then form into 4 equal sized patties roughly 2cm thick. Place the frying pan back on a medium heat with 1 tbsp oil. Add the patties and cook for 3-4 mins on each side, until deep golden brown and cooked through.
- Boil a half-full kettle. Peel the onions and cut each onion into 8 wedges. Place in a medium saucepan on a high heat and cover with salted boiling water. Simmer for 3-4 mins, until slightly softened. Drain, then add to the balsamic mushroom bowl. Mix and allow to marinate.
- Roughly chop the chives. In a small bowl mix the yoghurt, chives, dried garlic and a pinch of sea salt.
- Crumble the quinoa lentil packs into the balsamic mushroom and onion bowl, add the salad leaves and toss together lightly. Serve onto plates, top with a patty and spoon over the yoghurt.
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