This recipe is for a very healthy yet delicious burger, the creamy avocado plays the role of mayo or other sauces, the cool cucumber dip gives it a very cecik taste, tomato and lettuce adds freshness and beauty and the very well seasoned, juicy meat patty takes it to another level of awesomeness. I used mince meat patty and not the fillet because I am not a big fan of grilled fillet in the burger until it is charcoal grilled plus sometimes it tastes a bit dry. So mincemeat patty keeps it juicy and moist and you can season it to perfection by mixing everything in.
I bet, you try it once, you will crave for more…. When I thought of this recipe I thought it would not be as tasty as burgers we normally have, loaded with heavy sauces, fatty patties and dressings but when I took the first bite it was YUMMM… better than other greasy burgers. So what you waiting for? switch on your burger cravings to this healthy version now 🙂
4 rolls of your choice (wholemeal/ white/ seeded/ multigrain)
2 tbspns softened butter
1 avocado cut into slices
8 tomato slices
4- 8 leaf lettuce
4 coon cheese
2 tbspns greek yogurt (low fat)
½ cucumber, chopped
A pinch of dill
Salt and pepper
In a mixing bowl, combine all the ingredients for patty and gently mix but do not over mix as it will become hard. TIP: Add egg at the end and just fold it in with soft hands. After 10 minutes divide the mince into 4 equal parts, forming into patties. The mixture might be a bit sticky but that’s what we want, that sticky will keep it moist.
In a small mixing bowl, combine all the ingredients given for cucumber dip and mix.
Wash, dry and cut and prepare all the vegetables.
Heat oil and fry each patty for 2 minutes per side on medium flame. When flipping the first side, put a slice of cheese on the top and let the other side (raw side) cook and the cheese melt.
Meanwhile, cut the rolls in half and apply some butter on both the sides and toast on the griddle. On the heal (bottom) part place some avocado, tomato and lettuce and then put the freshly grilled patty with bubbly melting cheese on it, followed by cucumber dip and the crown (top part of the bun).
Ideal for summer BBQs
Ideal for roast dinners
Ideal for light lunches
Ideal for weight watchers
It is not some ordinary boring salad. Very flavoursome and zesty, the combination of mint and lemon in dressing is outclass and the sweetness of grape tomatoes and subtlety of avocados make it fun and tempting to eat.
2 avocados (cut in to medium cubes)
1 medium red onion cut round
1 continental cucumber cut into cubes or semis
Leaf lettuce (chopped up rough)
250 gms grape tomatoes (cut in halves)
1 tspn lemon zest
4 tbspns lemon juice
1 tspn olive oil
Some cracked black pepper
Some table salt
Some fresh chopped up mint
Wash and cut all the vegetables. Put them in a bowl.
In a separate bowl, mix everything given for dressing and pour over the vegetables.
Are you on diet? Looking for a substitute for Mayo? Craving for some snack? Wanna plan a tea party? Want some easy idea for Birthday party? A side for BBQ party?
Yes, This is the recipe you are looking for. Healthy and natural, without any heavy sauces or butter.
Most people dont like avocados because of its bland taste, but hey! its not a fruit. It is good for your health and rich in healthy fats and omega 3 and a perfect substitute for Mayo and butter, so why not switch to it?
1 chicken breast (boiled/ roasted/ grilled) (shredded)
1 ripe avocado
4 tbspns chopped red bell pepper
4 tbspns chopped tomato (without seeds)
4 tbspns chopped red onion
2 tbspns chopped jalapenos
1 tbspn chopped coriander
A splash of lemon juice
1 tbspn sour cream
Some salt and cracked black pepper
6 multigrain/ light rye or white sandwich bread slices
Mash avocado in a mixing bowl and add all the ingredients in it to make spread.
Lightly toast the bread pieces and spread 3 tbspns of chicken mixture in one sandwich. Be generous with your filling.
Cut the sandwich neatly with a sharp sandwich knife and serve.
Avocado & Poached eggs on Toast is one of our family favourite breakfasts. Its healthy, its light and the creamy texture and taste of avocado is just perfection and the hint of lemon in avocado is absolutely divine…… Trust me!
2 thick cut bread slices (I use “Lawsons – Traditional White” in Australia you can get whichever one you like)
1 good ripe avocado
A pinch of parsley
Some butter (to toast)(at room temperature)
1 tbspn distilled vinegar
Some salt and pepper to season
-Heat your oven to 200 degrees Celsius.
-Smear the butter on your thick cut bread slices and put them onto a baking tray and bake for about 5 – 10 minutes or until the toast is rusty and crispy.
-Meanwhile make your avocado spread. Take out the avocado in a bowl and mash it. squeeze some lemon juice, sprinkle some parsley and mix.
-Take out the toasts from oven, let them sit on a cooling rack until we get our eggs poached.
-For poaching the eggs, fill your 22cm saucepan half with water and bring it to a boil. Add distilled vinegar. Now crack the egg in a small bowl and very carefully take it near the boiling water. Dip half of your bowl in the water and leave the egg in the water. Do same with other eggs. Let them cook for 30 seconds and then remove the saucepan from the heat and cover it for exact 3 minutes.
-Now with a slotted spoon take the eggs out and put them on the plate.
-We have got all our products ready, our spread is ready, our toasts are ready and our eggs are poached so let’s assemble them.
-Spread some avocado dip on the toast (Be generous with that) and place 2 eggs on each toast. Season with some salt and pepper and serve.