Smashed Burger with Mustard & Pickles
An easy peasy dinner for days when you are busy, but want intense flavour.
If you put all the toppings on the table everyone can tweak the recipe to their own preferences.
Ingredients (makes 1):
100g beef mince
1 tbsp extra virgin olive oil
5g Parmesan cheese, grated
a small bunch of parsley
60g cannellini beans - drained and rinsed
2 Cos lettuce leaves, sliced
25g cucumber, sliced with a splash of white wine vinegar
2 colourful cherry tomatoes, quartered
1 large gherkin sliced (up to 75g)
1 tsp to 1 tbsp of hot mustard (to suit your taste)
1 Simson’s Pantry High protein, low carb wholemeal wrap
Method:
Rinse and drain the beans, then mix through the beef along with the Parmesan, chopped parsley stalks, salt and pepper. Round into a ball.
Heat up a frying pan and add the olive oil. Slightly flatten the burger ball, the place in the middle of the pan. Place the wrap on top and press down. Cook for around 5 mins on a high heat. I like to then turn it over with a spatula to brown the wrap and cook through a little from the back.
Once the meat patty is cooked all the way through transfer to a plate.
Top with the gherkins, cucumber, shredded lettuce, tomatoes and a good drizzle of mustard. If you wish, grate a little more parmesan on top along with the parsley leaves.
