Classic beef burger with chilli chips
1 whole, medium, peeled and deseeded
1 teaspoons, level
½ teaspoons, level
Calorie controlled cooking spray
½ medium, finely chopped
Extra lean beef mince (5% fat), raw
Egg, whole, raw
1 medium, raw, lightly beaten
4 leaf/leaves, small
1 small, sliced
Pickled Gherkins, drained
1 medium, sliced
1 large, sliced
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the butternut squash into chunky chips and put in a large roasting tin. Mix together the garlic granules, cayenne pepper and chilli flakes, then sprinkle over the chips and toss to coat. Spray with cooking spray and toss again. Bake for 35-40 minutes, or until golden and tender, then serve.
- Meanwhile, in a small bowl, mix onion, mince and egg until combined. Shape the mixture into 4 patties about 2cm thick.
- Mist a griddle pan or frying pan with cooking spray and put over a medium heat. Cook the burgers for 15 minutes, turning occasionally, until cooked through.
- Serve each burger in a bun with lettuce, red onion, gherkins and tomatoes, with the butternut squash chips on the side.