Home Improvement Magazine Kitchen Fashions Fall 2017 | Page 19

Jamie Oliver is a world-
traveled chef with a mission
to make healthy food
accessible to everyone.
ITALIAN SUPER-
FOOD BURGERS
BALSAMIC ONIONS,
MOZZARELLA & SLAW
The secret here is to use lean
minced beef, which is just as
protein-packed as the higher-
fat stuff, bulked up with
high-fibre navy beans. We even
get a bit of mozzarella, too!
Serves 6
Total time: 40 minutes
2 small red onions
100ml cheap balsamic vinegar
500g lean minced beef
1 x 400g tin of navy beans
1 large free-range egg
6 wholemeal buns
2 tablespoons sesame seeds
½ a small white
cabbage (500g)
3 tablespoons natural yoghurt
1 heaped teaspoon
English mustard
1 teaspoon dried
red chilli flakes
1 lemon
olive oil
1 x 125g ball of
mozzarella cheese
2 sprigs of fresh rosemary
2 ripe mixed-colour tomatoes
100g arugula
Preheat the oven to
200ºC/400ºF/gas 6. Peel
the onions, finely slice into
rounds and place in a bowl.
Add the balsamic and a
couple of good pinches of
sea salt to draw out excess
moisture (you’ll drain the
liquor off, so don’t worry
about the amount of salt).
a medium-high heat with
1 teaspoon of oil in each
(or cook in batches). Add
three balls of mixture to
each pan, gently squash
into patties about 2cm
thick, cook for 2 minutes,
or until golden, then flip
over. Top each burger
with a slice of mozzarella
and strip in the rosemary
leaves around them. Pop
into the oven for 2 minutes
so the mozzarella melts,
with the buns alongside
to warm through.
Slice the tomatoes and
divide between the bun
bases with the cheesy
burgers, crispy rosemary
and balsamic onions,
then pop the tops on,
toss the slaw with the
arugula, and serve.
Put the minced beef into
a bowl with a big pinch of
black pepper and a small
pinch of salt. Drain and
add the beans. Separate
the egg and add the yolk to
the mixture, then scrunch
together really well with
clean hands. Whisk the egg
white, halve your burger
buns, put back together,
brush just the tops with
egg white, then scatter over
the sesame seeds to create
a nice, even layer (you can
even make stencils for a
bit of fun, if you want to
get the kids involved).
Pull off any tatty outer leaves
from the cabbage. Very finely
slice it, ideally on a mandolin
(use the guard!). In a large
bowl, toss the cabbage with
the yoghurt, mustard, chilli
flakes, lemon juice and a
pinch of black pepper.
Divide the burger mixture
into six equal-sized balls.
Place two large non-stick
ovenproof frying pans on
19
CALORIES - 446KCAL
FAT - 15.6G
SAT FAT - 6G
PROTEIN - 34.5G
CARBS - 38.9G
SUGAR - 11.3G
SALT - 1.5G
FIBRE - 10G
2 PORTIONS OF
VEGETABLES & FRUITS