Bunless burger and veggie stack

Ingredients (Serves 1)

• 1 small brown onion
• 70g mushrooms
• 1 tsp crushed garlic
• ½ tsp Italian herbs
• 1 medium tomato
• Olive oil spray (1-second spray)
• 200g extra lean beef mince
• ½ tsp cumin
• ½ tsp smoked paprika
• Small bunch parsley, finely chopped
• Pepper, to taste
• 80g lettuce
• 1/4 avocado, sliced

1. Finely slice the mushrooms and onion.
2. Place a non-stick frying pan onto medium heat, spray oil spray for 1 second, add mushrooms and onions.
3. Add garlic and mixed herbs and sauté until mushrooms and onions are golden-brown, approximately 5-6 minutes.
4. Remove and place in a bowl to set in the oven to remain warm.
5. Using the same chopping board - slice the tomato into the desired size.

1. Take minced meat and add pepper, cumin, paprika and chopped parsley. Mix together.
2. Create one or two tightly compacted mince-balls and then flatten to desired thickness to create one large patty or two smaller patties.
3. Add to a non-stick frying pan previously used for onions and mushrooms and cook for approximately 3 minutes per side (or until cooked as desired).

1. Place lettuce on a plate to create a bed for patty
2. Place patty on top of the bed of lettuce
3. Place tomato on top of the patty
4. Place onion and mushroom on top of all that
5. Slice the avocado and place it to the side

Enjoy!

Suitable for: 

• Omnivores
• Low carb