Yes, you did read that title right! Burgers get a bad rep when it comes to healthy eating. The words ‘healthy’ and ‘burger’ very rarely appear together. But that doesn’t have to be the case. Choose lean ground meat, skip the brioche bun, and of course, hold the fries (unless you make our crispy oven baked Zucchini Fries, recipe below) – then suddenly a burger makes a delicious and nutritious dinner.
Maverick Burger Press for easy and consistent homemade burgers
Using the
Maverick Double Burger Press, you can make perfectly even patties every time. The burgers are identical in thickness, width and shape and do not shrink, which gives your burgers a professional look every time. It’s easy to use and clean and I particularly like that it stores away easily in our utensil drawer.
“Bowls” are currently all the rage. There are rice bowls, Buddha bowls and poke bowls all doing the rounds on health food blogs and in magazines. These bowls contain a balanced, nourishing meal which incorporates a protein, some healthy vegetables, healthy fats and a grain. You can get creative with this formula! Here are some ideas:
Greens: kale, spinach, beet tops, chard, Chinese greens, arugula (rocket).
Veggies: squash, broccoli, carrots, peppers, roasted eggplant, brussels sprouts, beets.
Grains: quinoa, brown rice, wheat berries, farro, buckwheat.
Protein: tofu, tempeh, chickpeas, beans, salmon, chicken, beef or pork.
Healthy Fats: avocado, cashews, almonds, sunflower seeds, pepitas.
Toppings: fermented veggies (sauerkraut, kimchi), chia seed, LSA, sprouts
Lemongrass Pork Burger Bowls with Spicy Baked Zucchini Fries
Serves 4
You can still be healthy and have your fries! These are golden brown and have a great crunch. The burgers have so much flavour from finely chopped lemongrass and herbs. Use any combination of healthy vegetables you like to complete your bowls, or follow our recipe below.
For the burgers:
- 500g pork mince
- 3 cloves garlic, crushed
- 1 stick lemongrass
- 1 spring onion, chopped
- handful each coriander and mint, chopped
- 1 tsp Worcestershire sauce
- 1 tsp fish sauce
- juice of ½ lime, plus more to serve
- sprinkling of salt and pepper
For the fries:
- 2 zucchini
- 1 tsp each salt and pepper
- 4 tbsp flour
- 1 ½ cups breadcrumbs
- 2 eggs
- ½ tsp chili powder
- Oil spray
For the bowls:
- 2 ripe avocados
- 2 cups cooked edamame beans (or petit pois)
- 2 large handfuls leafy lettuce
- 4 tbsp fermented vegetables, such as kimchi or sauerkraut (Buy a good quality jarred version from health food shops or see this great recipe to make your own Golden Sauerkraut!)
- sliced red chilies
- sesame seeds
Instructions:
Chop the lemongrass as finely as possible, throwing away any extra woody bits. Place in a large bowl along with the rest of the burger ingredients. Mix well and set aside to let the flavours develop for an hour or more.
Preheat the oven to 220C and cover a large baking tray with wax paper.
Mix together the breadcrumbs and chilli powder and place on a plate, the eggs in a bowl and the flour and salt and pepper in a ziplock bag.
Cut the zucchini into batons. Working with around 4 at a time, shake in the ziplock bag until coated in flour, then dunk into the egg, then cover with breadcrumbs. Place onto the tray and lightly coat with the cooking spray.
Bake in the oven for 15 minutes or until crispy and brown.
In the meantime, Divide the burger mixture into 4 and press into burgers. Cook over a medium heat BBQ for around 10 minutes, flipping once or twice. Finish with a squeeze of fresh lime juice.
To assemble the bowls, place the lettuce, zucchini fries and edamame beans in neat separate piles. Top with a burger on each bowl. Slice an avocado in half and neatly place onto the side. Top with the sauerkraut, sprouts, slices of chilli and sesame seeds.
Full of flavour and variety, you can load up your burger bowl with lots more ingredients than a classic burger without it spilling all over your hands!
