• 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 slice
  • 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!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

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Nutrition Information

per serving 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

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Comments (1)

  • Avatar

    after making patties in fridge for 20mins, so bit of time here...
    Fleur Johnson
    Posted on: 09 Mar 19

Rating (2 ratings)