I love a good burger but I also love great taste. Many of the Slimming World Burger recipes I have tried seriously lack flavour and that just doesn’t cut the mustard. Not that I like mustard… So using a basic recipe as a starting point, I decided to develop things further...
The meat side of things is very similar to my Tasty Mince recipe.
Total syns – 1 syn per burger if making 6 or >1 per burger if making more than 6.
You will need
500g Lean mince (Less than 5% fat)
A large onion or a couple of smaller onions.
1 slice of wholemeal bread (syn accordingly – here I am working on the basis of 6 syns for the slice)
Garlic (as with everything, I use a few sprays of the Garlic Frylight as an alternative to a clove or two of fresh garlic)
1 egg – beaten
60g Wholemeal rolls (60g rolls are a Healthy Extra B choice)
Gherkins (I love gherkins)
Fresh or fried sliced onions
The secret to this recipe is plenty, (and I mean plenty!) of flavouring. Literally every time I make these I feel like I cannot need as much as I am adding in and I hesitate… but they need the flavour so I just continue to chuck more in.
Blitz a slice of bread into breadcrumbs and add to a large mixing bowl. Finely chop the onion and add to the bowl. Add the mince, salt, pepper, cumin, coriander, paprika, herbs and beaten egg. Mix to thoroughly combine.
Split the mixture into as many portions as you wish and shape the portions into balls. Then squish the balls to make burger shapes and place them on a plate. Once all have been shaped, cover the plate with cling film and place into the fridge until ready to cook. Doing so will help firm the burgers up and help to ensure they retain their shape.
To cook, spray the burgers with Frylight and sprinkle a little salt on them. Then you can either barbeque, fry or bake the burgers until cooked through.
This should make around 6 burgers if you like them chunky or 8-9 if you like them smaller and slimmer.
Syn Free option
To make syn free burgers just remove the slice of bread for the recipe. I like to include the bread to reinforce the consistency and structure of the burgers.