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Aussie burger with beet fries & sunshine slaw

Our vibrant Australian-inspired burger is spiced with chipotle, topped with creamy avocado and a fried egg and served with beetroot fries, packed full of antioxidants which help to support the liver and lower cholesterol.

We deliver all this

  • 1/2 tsp red chilli flakes
  • 1 avocado
  • 1 lime
  • 200g carrot
  • 2 eggs
  • 2 tsp chipotle paste
  • 2 tsp Dijon mustard
  • 2 tsp oil
  • 2 x 150g beef mince
  • 300g beetroot
  • Large handful of fresh coriander

Macros

541 calories • 36g carbs • 29g fat • 44g protein

Allergens:

Eggs, Mustard

Cuisine

Australian

Season

Summer

Method

1. Preheat the oven to 200C / gas mark 6.

2. Peel and chop the beetroot into fries. Place on a baking tray and drizzle with 1/2 tsp oil and sprinkle with the chilli flakes and a pinch of sea salt. Place in the oven for 20 mins, turning halfway through.

3. In a bowl, mix together the beef mince and chipotle paste and season with sea salt and black pepper. Form into two patties (2-3 cm thick).

4. Brush the burgers with 1 tsp oil. Heat a griddle pan (or BBQ) on a medium-high heat and cook the burgers for 4-5 mins each side until cooked through. Set aside, cover and leave to rest for a few minutes.

5. Meanwhile, peel and grate the carrot and roughly chop the coriander. In a bowl, mix together the mustard, the juice from half of the lime and season. Place the carrot and coriander in the bowl and mix well. Peel and de-stone the avocado and thinly slice.

6. In a frying pan, heat 1/2 tsp oil on a medium heat and fry the eggs for a few minutes until the egg white is cooked.

7. Place the beef burgers onto two warm plates, top with the avocado slices and a fried egg. Serve alongside the beet fries and the sunshine carrot slaw. Drizzle over the remaining lime juice.

Recipe for two people, halve the ingredients for one person