Name: Beef & salsa burgers
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 300g lean minced beef; 50g wholemeal breadcrumb; 50g carrot grated; 1 small onion grated; small handful parsley leaves chopped; 1 tsp Worcestershire sauce; 4 wholemeal burger buns; small pot tomato sauce

Home
Recipes
Beef & salsa burgers

Beef & salsa burgers

Good Food team

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.6 out of 5.13 ratingsRate

loading...

A low fat, healthy and super tasty alternative to the takeaway variety

Freezable (burgers only)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sweet potato chips

A star rating of 4 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

300g lean minced beef
50g wholemeal breadcrumb
50g carrot

grated
1 small onion

grated
small handful parsley

leaves chopped
1 tsp Worcestershire sauce
4 wholemeal burger buns
small pot tomato sauce

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal313
fat10g

low
saturates4g
carbs35g
sugars5g
fibre3g
protein24g
salt1.99g

Method

step 1

Heat grill to medium. In a large bowl, mix together the first six ingredients, then season well. Shape the mixture into 4 burgers and place on a baking tray.
step 2

Grill the burgers for 3-4 mins on each side until cooked through, then keep them warm. Split each burger bun in half, then lightly toast, cut side up, place under the grill, cut side up, and lightly toast for 1 min. Fill the toasted buns with some salad and top with a burger and a good dollop of tomato salsa.

RECIPE TIPS

HEALTHY BENEFITS

Using fresh ingredients, leaner cuts of meat and choosing to grill or roast instead of fry makes homemade ‘takeaways’ lower in saturated fats, salt and sugar. Cooking from fresh also reduces your intake of additives and preservatives while helping to retain much of the food’s nutritional content.

HEALTHY GRILLING

Grilling on a wire rack is the healthiest way to cook burgers. You won’t need any extra oil and any fat from the meat can drip away into the tray below.

Recipe from Good Food magazine, February 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.13 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now