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Juicy, savoury homemade beef burgers packed with umami from Worcestershire and soy sauce, served with a crisp, zesty green salad. Enjoy them as they are for a lighter meal, or in a wholemeal bun with your favourite sides. Lean beef gives plenty of protein, iron and vitamin B12 to keep you full.
Burgers
Green salad
Optional
1.
Heat the oil in a large non-stick frying pan over a medium heat. Cook the onion until soft (5 minutes). Tip into a large bowl and leave to cool for 2 minutes.
2.
Add the beef, egg, stock cube, soy sauce, Worcestershire sauce, ketchup, herbs and pepper, and mix well with your hands. Shape into 4 burgers about 2cm thick. Chill for 15 minutes if you have time, which helps them hold together.
3.
Return the pan to a medium-high heat. Cook the burgers until browned and cooked through with no pink in the middle (5–6 minutes on each side).
4.
Meanwhile, whisk the lemon juice, oil and pepper, and toss with the salad leaves, tomatoes and cucumber.
5.
Serve the burgers with the salad, in lightly toasted buns if using.
6.
Serving suggestions to boost fibre: White beans or chickpeas: toss ¼ of a drained 400g tin into the salad. Crunchy slaw: 100g shredded cabbage and ½ grated carrot with 2 tbsp 0% Greek yoghurt and lemon juice.Crunchy slaw: 100g shredded cabbage and ½ grated carrot with 2 tbsp 0% Greek yoghurt and lemon juice.
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Storage information
Uncooked burgers keep in the fridge for up to 1 day. Freeze them for up to 3 months with baking paper between each one, and defrost overnight in the fridge before cooking. Cooked burgers keep covered in the fridge for up to 2 days. Reheat until steaming hot all the way through.
Tip
Other ways to cook: Grill the burgers under a medium-high grill, or air-fry them at 190°C (12–14 minutes), turning halfway.
Cost-saving tips
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