Mozzarella, Red Pesto and Red Onion Topped Burgers

While sat in the doctor’s surgery recently I was browsing through a Chatelaine magazine and came across a recipe for Quinoa burgers topped on portobello mushrooms. I loved this idea, as I don’t always have a healthy extra B choice remaining by the end of the day. So decided to try it out myself with my own recipe.

This was the result – Delicious!!

Mozzarella, Red Pesto and Onion Topped Burgers on Portobello Mushrooms

Slimming Eats Recipe

Serves 2

Original – 1 HEa and 1.5 syns per serving

Extra Easy – 1 HEa and 1.5 syns per serving

Ingredients

200g of extra lean beef mince

1 egg, beaten

1 teaspoon of paprika

1 teaspoon of mixed herbs

½ teapoon of garlic powder

½ teaspoon of onion powder

splash of worcestershire sauce

salt and black pepper

2 slices of red onion, (taken from one large red onion)

2 slices of tomato (take from one large beefsteak tomato, or similar large tomato)

90g of Part Skimmed Mozzarella Cheese (2xHEa)

1 tablespoon of red pesto (2.5 syns)

2 portobello mushrooms

freshly chopped basil or Italian parsley to serve

Frylight or Pam spray

Method

In a large bowl, add the mince, paprika, herbs, garlic powder, onion powder, salt and black pepper and a splash of worcestershire sauce.

Combine ingredients together well, add a little bit of the beaten egg at a time, until the mixture when formed together holds well (you may not need all of the egg).

Form into two equal sized patties, wrap in cling film and refrigerate for a few hours.

Preheat oven to 180c or 350f

Spray a grill pan over a medium high heat with some Frylight or Pam spray and add the burgers and onion slices.

Cook until both sides are browned

On a foil line baking tray, stack your burgers.

Lay a tomato slice on first, then the burger, an onion slice, ½ tablespoon of red pesto and 45g of cheese. Repeat this for the second burger.

Place in the oven and bake until cheese has melted on top.

In the meantime, respray your grill pan with Frylight or Pam spray and grill your Portobello Mushrooms. Place them on some kitchen paper to absorb an liquid that is released.

Place the burger stack on 1 portobello mushroom, top with some fresh basil or Italian parsley and serve.

Great on their own (as plenty of superfree included) or can be served with a side salad or some homemade potato wedges (extra easy day only).

The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information:

Approx NUTRITIONAL INFORMATION
1 serving
Calories	335
Fat	16.5g
Saturated Fat	5.3g
Total Carbohydrate	8.4g
Dietary Fibre	1.9g
Sugars	1.8g
Protein	38.7g