Burgers 3-2-1
Prep: 25 mins
Cook: 15 mins
Serves: 2


  • 200 g lean beef mince
  • 1 onion, one quarter finely chopped, the rest thinly sliced
  • 1 carrot, grated
  • 1 tsp Worcestershire sauce
  • 2 tbs breadcrumbs
  • to taste pepper, to taste
  • spray olive or canola oil spray
  • 2 wholemeal or wholegrain rolls
  • 2 tbs salt-reduced tomato sauce, optional
  • 4 leaves lettuce
  • 4 slices canned beetroot
  • 1 tomato, sliced
  • 1/2 avocado, sliced


  1. In a medium bowl, add the mince, the finely chopped quarter of the onion, half the grated carrot, the Worcestershire sauce, breadcrumbs and a good crack of pepper. Mix, and use hands to shape into two patties about 2 cm thick . Put in the fridge for at least 20 minutes to firm up.
  2. Meanwhile, heat up a frypan and or BBQ and spray with a little oil. Cook the sliced onions on medium heat, stirring often, till golden (at least 5 minutes). Remove onions from the pan.
  3. Spray the pan with a little more oil and cook the patties on high heat for about 4 minutes each side, until nicely browned and cooked all the way through.
  4. Slice open the rolls, spread the bottom slice with a small amount of tomato sauce (if using), and stack the lettuce, beetroot, patties, onions, tomato, avocado and leftover carrot on top.

Variation: Make smaller patties and use dinner rolls or English muffins to make “slider” burgers.
  • recipe step image
    Ingredients for burgers
  • recipe step image
    Shape the burgers into 2 cm thick patties
Comment: *To make this dish seafood free, replace Worcestershire sauce with half soy sauce, half tomato sauce.

Healthy tip!

To eat less saturated fat, choose leaner cuts of meat and and trim the fat off meat before cooking.

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Nutrition Information

per serve per 100g
Energy 2201 kJ 518 kJ
Protein 37 g 9 g
Fat, total 17 g 4 g
— saturated 5 g 1 g
Carbohydrate 48 g 11 g
— sugars 14 g 3 g
Sodium 785 mg 185 mg
Fibre 13 g 3 g