Burger and chips – surely one of the ultimate cheat meals? Well definitely pretty sinful with the oil, mayo, cheese, sauces….. so how can we give this classic indulgence a healthy makeover? Well I tried – and these are the results – so let me know what you think!
1x pouch pre-cooked quinoa (easily available in most supermarkets)
3/4 cup Two Chicks liquid egg whites (or feel free to just use regular egg whites)
1/2 chopped onion
1 chopped clove garlic
2 small or one large carrot – chopped into small pieces
1/2 cup breadcrumbs – I used Pro Fusion protein bread to make mine
Tablespoon of olive or rapeseed oil
Salt and pepper to taste
Herbs of your choice – I used parsley, about 1 heaped tablespoon of chopped leaves
For the fries:
I used white sweet potato and courgettes but you could use normal sweet potato, parsnips, even regular potatoes if you prefer
2 x sweet potatoes and 1 x courgette sliced into batons
Coconut oil and himalayan pink salt
Spices to taste – I used paprika, chilli and cumin
Pre-heat the oven to 180 degrees.
Chop the vegetables for the fries into skinny batons – or wedges if you prefer them thicker cut. Then add to a bowl and toss in coconut oil so they are coated, then add salt to taste. Spread on a baking tray and then sprinkle cajun seasoning over the top – you can use a ready made cajun mix, or I made my own with roughly 1 tsp paprika, 1tsp chilli powder and 1/2 tsp cumin. Pop in the oven for around 40 minutes, but check every ten minutes to ensure they are not burning. You may need to turn halfway through if so.
In a food processor, combine all the burger ingredients. If they aren’t binding enough then add a little more egg white, but don’t make them too sticky – just enough to hold their shape when you form them into burger patties. The mixture above should make 4 large or 6 small burgers – your choice! Add them to the oven with the fries – they should take about 15-20 minutes to cook. They would also work under the grill or even on a BBQ for a great veggie alternative to beef burgers.
Serve with a green salad (I had baby kale with mine), and if you like topped with some chilli sauce – I used Frank’s hot sauce.
A brilliant source of protein, fibre and nutrients, not to mention rather tasty if I say so myself!