Carb-Conscious Naked Pork 'Burgers'

Nutrition per serve

Ingredients

• 2pcs zucchini
• 1pcs onion
• 1pcs cos lettuce
• 1pcs tomato
• 1clove garlic
• 10g Tuscan seasoning
• 300g lean pork mince
• 23ml olive oil
• 1pcs egg yolk
• 5ml dijon mustard
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the zucchini into 1.5cm-thick batons. Thinly slice the onion into rounds. Trim the lettuce, then separate the leaves. Thinly slice the tomato. Crush or finely chop the garlic.
2. Step 2 — Bake zucchini fries
   Put the zucchini on the lined tray and drizzle with 2 tsp olive oil. Season with pepper and toss to coat. Bake the zucchini for 10-12 mins until tender and golden. Scatter with 2 tsp Tuscan seasoning and gently toss to coat.
3. Step 3 — Make patties
   Meanwhile, put the pork mince, garlic, remaining Tuscan seasoning and 1 egg yolk in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 2 equal patties.
4. Step 4 — Cook onion and patties
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the onion, stirring, for 4-5 mins until softened. Remove from the pan. Heat 2 tsp olive oil in the pan over medium-high heat. Cook the patties for 3-4 mins each side until cooked through (see Make it cheesy).
5. Step 5 — Serve up
   While the patties are cooking, combine 1 tsp dijon mustard and 2 tbs mayonnaise in a bowl and season with salt and pepper. Divide the lettuce among plates and top with the patties, tomato and onion. Drizzle with the mustard mayo and serve with the zucchini fries. Enjoy!
6. Step 6 — Make it cheesy
   If you prefer a naked 'cheeseburger', simply top the patties with grated cheese for the last minute of cooking and cover with a lid to melt.

Allergens

Eier, Sulfit