Ingredients
- 1/2 teaspoon olive oil
- 1 small brown onion (halved and very thinly sliced)
- 100 grams extra-lean ground beef (beef mince)
- 15 grams white bread (low-GI or gluten-free, processed into crumbs, 1/2 slice)
- 1 egg yolk (from 60 gram egg)
- 1/4 teaspoon lemon pepper seasoning
- 1 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- 70 grams bread roll (wholemeal grain roll or gluten-free roll, split)
- Tomato, ripe (3 slices)
- 1/4 cup basil leaves
- 1 teaspoon tomato chutney (Whitlock & Sons brand recommended)
How to Make
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Step 1: Heat oil in a small non-stick frying pan over a medium heat and add onion and reduce heat to medium-low and cook, stirring often, for 10 minutes or until very soft.
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Step 2: Meanwhile, combine mince, breadcrumbs, egg yolk and seasoning in a small bowl.
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Step 3: Shape mixture into a patty.
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Step 4: Preheat a chargrill pan on a medium-high heat.
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Step 5: Spray patty with cooking spray and add to the pan and cook for 2 1/2 minutes on each side or until cooked through.
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Step 6: Add sugar and vinegar to onion, increase heat to medium=high and cook, stirring often, for 2 to 3 minutes or until onion is golden and sticky.
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Step 7: Put roll base on a serving plate and top with tomato, basil, patty, onion mixture and chutney and then top with the other half of the roll and serve.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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