Haloumi Beef Burgers (Low Starch)

In Australia – summer, beer and burgers go hand in hand. And not being able to eat bread is a real bummer.

But if you want to take it up a notch and, in my opinion, IMPROVE the humble beef burger, follow these steps.

You’ll need:

  • 500g beef mince
  • 1 red or brown onion, finely chopped
  • 2 cloves garlic, crushed
  • Half a bunch of flat parsley, finely chopped
  • 1 egg, lightly whisked
  • 2 hot baby chillies, finely chopped
  • 1 tsp paprika
  • 1 tbsp olive oil
  • Salt and pepper
  • Tomato, beetroot, lettuce – or whatever toppings you desire!
  • 180g haloumi per burger

To build this monstrosity:

  1. Place the mince into a large bowl, and work it with a fork until it becomes very sticky. You do not need to add breadcrumbs to make the mince stick together – this is a myth! :O
  2. Add onion, garlic, parsley, chilli, oil, paprika, salt and pepper to the mince. Use your hands to form balls in your hand and then gently press to flatten them.
  3. Heat a large frypan on high and add a dollop of oil to the pan. Fry patties for 4-5 minutes or until browned underneath, then flip and fry on the other side for 4-5 minutes. Do not press on the patties with your spatula and do not flip more than once.
  4. Meanwhile heat another frypan to high and add a splash of oil. Slice the haloumi down the width so you are left with two thinner pieces. Fry on high heat for 1-2 minutes each side. You want it to be very hot and very fast so the cheese does not become rubbery.
  5. Now build your burger with haloumi as the base and top, and whatever else you like in between! (I like to add tomato, beetroot, lettuce, mustard and mayo)



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