22 July, 2015
Carrot & Zucchini Burgers
Carrot & Zucchini Burgers
Makes: 8
Ingredients:
- 500g beef mince
- 1/2 onion, finely diced
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 3/4 cup stuffing mix (or breadcrumbs)
- 2 large eggs, lightly beaten
- 1/2 teaspoon garlic salt
- Salt & pepper to taste
Method:
- Grate the carrot & zucchini, use your hand to squeeze out excess fluid from the vegetables and discard.
- Put all the ingredients into a bowl and use your hands to mix well the ingredients until well combined.
- Shape into your desired sized burgers.
- Heat about 2 tablespoons of rice bran oil in a heavy based frying pan and place your burgers in the frying pan, you may need to cook in batches so you do not overcrowd the frying pan.
- Cook for about 4-6 minutes, or until golden brown before flipping and cook on the other side until golden brown and the burger is cooked through.
Recipe Notes:
- To be stored covered in the fridge for the maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.