Sometimes you just can’t beat a succulent beef burger, and that’s why we love our recipe for lower-calorie beef burgers, so you can enjoy your meal without any of the accompanying guilt.
This burger recipe contains only 242 calories per portion even when including an English muffin so you don’t have to cut out a bun in order to cut the numbers down. Also, by including carrot and onion to the mince meat mixture, not only are you giving the burger flavour and tasty veggies, but they also help to keep the burger mince nice and moist, making it delicious and juicy.
This burger is such a filling dinner option too so a simple side salad would be a great pairing that will also keep your calories down, you could even try and make your own homemade coleslaw with our recipe, just make sure to swap out the full-fat mayonnaise for a low-fat option!
Fancy taking your burger game that one step healthier? Then why not take a look at our delicious recipes for vegetarian burgers.
- 450g pack extra-lean minced beef (less than 5% fat)
- 1 medium carrot, about 100g (3½ oz), peeled and coarsely grated
- 1 medium onion, peeled and coarsely grated
- 3tbsp chopped fresh parsley
- Salt and freshly ground black pepper
- 2tsp Worcestershire sauce
- To serve:
- 6 white muffins
- 2 ripe plum tomatoes, thickly sliced
- A few lettuce leaves
- 6 small gherkins, halved
- Bamboo skewers
Mix the minced beef, grated carrot and onion, chopped parsley, seasoning and Worcestershire sauce. Shape the mixture into 6 burgers. Chill for at least 10 mins, or longer if you like.
Set the grill/griddle to medium. Split each muffin in half and place under the grill or on the griddle to toast them lightly on both sides.
Grill the burgers for 3-4 mins on each side, until cooked through.
Put a slice of tomato on 6 of the muffin halves, then arrange a few lettuce leaves on top, and then a burger. Place the other half of the muffin on top. Hold each burger together with a bamboo skewer, which has a halved gherkin on it.
Top tip for making Lower-calorie beef burgers
Woman's Weekly cookery editor Sue McMahon recommends adding the carrot and onion to the burger helps to keep the meat moist