Just because it’s international hamburger day, we simply HAD to repost this healthy burger post. One for the vegetarian, one for the meat lover. YAY we all win! There are some days when you crave DLG (dark leafy, greens) all day long, sip on vegetable smoothies and enjoy the crunchiest fruits plucked straight off the tree.
Then, there are the times when you just feel like a good, hearty burger. We hear you sister.
Which is why we just had to (had to!!!) create some healthy burger recipes, just for you. The ultimate party food, BBQ accompaniment and grab ‘n go snack, the humble hamburger has received bad press in recent years. So, we’ve reclaimed the burger from greasy fast food franchises and created a healthy burger recipe alternative to combat those cravings.
No, we don’t want fries with that! Unless they are sweet potato chips…with lemon & rosemary aioli.
We tipped the classic burger on its head and put it back together again, all with wholesome, MNB approved fresh produce of course. The perfect meal plan for your Active Nation Day gathering, the mini sliders are healthy burgers with a twist.
With this burning desire to go out and build some healthy burgers, Rhi our LJ Active Chef set out to Clayfield Markets on a shopping mission to grab supplies. It was here she found THE cutest sourdough buns. When looking for the bread base for your healthy burger recipe opt for sourdough, rye or wholemeal varieties, and of course gluten free options if need be. There is usually the best variety in health food stores, or at your local Farmers’ Market.
We have created two patties; a protein packed healthy chicken burger recipe and a healthy vegetarian burger recipe (plus a rocking homemade tomato salsa to top off our healthy burger creations).
The Chicken Burger
Our Healthy Chicken Burger Recipe Makes approx. 15 patties
400g organic chicken mince
1/2 red chili, thinly sliced
1 dozen chive stalks, finely chopped
1 small carrot, grated
1 tbsp. tamari
1 tsp. sea salt
1 tsp. pepper
- Mix all ingredients together into a bowl, and then refrigerate for at least two hours.
- Preheat oven to 180C and line a baking tray with baking paper.
- Roll the chicken mixture into small balls with your hands, place onto the baking tray and flatten slightly.
- Bake in the preheated oven for 15-20 minutes, ensuring that they are completely cooked through.
- Place on a sourdough bun along with a slice of tomato, lettuce, basil and alfalfa sprouts.
The Vegetarian (Vego) Burger
Our Healthy Vegetarian Burger Recipe Makes approx. 12 patties
1 cup cooked lentils
1 egg
3 cloves garlic
1/2 red chilli, finely sliced
2 tbsp. parsley, chopped
1 tbsp. tamari
1 dozen chive stalks, finely chopped
1 tsp. sea salt
1 tsp. pepper
- Mix all ingredients together into a bowl, and then refrigerate for at least two hours.
- Preheat oven to 180C and line a baking tray with baking paper.
- Roll the lentil mixture into small balls with your hands, place onto the baking tray and flatten slightly.
- Bake in the preheated oven for approximately 15-20 minutes.
- Place on a sourdough bun along with grated beetroot, grilled mushrooms, spinach, and fresh tomato salsa!
Tomato Salsa
The perfect topping for any healthy burger.
1 Tbs coconut oil
1 spanish onion, finely chopped
2 cloves garlic, minced
2 ripe tomatoes, roughly chopped
1 red capsicum, seeds removed and roughly chopped
1 tbsp. rapadura or coconut sugar
1 tsp. sea salt
1/2 tsp. pepper
- In a saucepan on medium low heat, slowly sauté the onion until softened.
- Add in the rest of the ingredients, and continue to slowly cook, stirring regularly.
- Cook for 15-20 minutes, or until all the vegetables have broken down and caramelised.
- Serve on healthy burgers, with veggie sticks, or as an accompaniment for any meat.
It’s time to dig in. Enjoy making your healthy chicken and vegetarian burger recipes!
MNB
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