Ingredients
Serves 2 (each serving contains approximately 505 kcal, 32g protein, 19g fat, 53g carbohydrates)
- 3 tomatoes
- ¼ cucumber
- 10g little Gem lettuce leaves
- 80g baby spinach leaves
- 250g potatoes
- 1 tablespoon rapeseed or olive oil (15g)
- 2 x 100g lean <5% fat steak burgers (you can ask your local butcher to make these for
- you, or make them yourself)
- 2 small seeded brown burger buns
- 1 teaspoon mustard (5g)
- 1 teaspoon tomato ketchup (5g)
- 1 small pickled gherkin (well drained – 15g)
- Freshly ground black pepper
Method
- Preheat the oven to 200°C, (400°F), gas mark 6. Cut one of the tomatoes into slices and dice the remaining two. Dice the cucumber. Trim the lettuce leaves.
- Arrange the spinach, diced tomatoes and cucumber into small serving bowls and set aside until needed.
- Cut the potatoes into 1cm chips, leaving the skin on and blanch in a large pan of boiling water for 3 minutes, then drain well.
- Shake the potatoes out onto a roasting tin lined with parchment paper and drizzle over the oil. Toss with tongs until evenly coated. Bake for 20-25 minutes until crisp and golden brown, turning the potatoes at least twice to ensure they cook evenly.
- Meanwhile to make the burgers, heat a griddle or non-stick frying pan over a medium to high heat. Season the burgers with pepper, then add to the pan and reduce the heat to medium.
- Cook the burgers for four minutes on each side until cooked through and nicely charred. Test with a small knife to ensure they are cooked through.
- Meanwhile, toast the burger buns and smear the bottoms with the mustard and the tops with the ketchup. Add the lettuce and tomatoes to the bottom halves and put a burger on top. Slice the gherkins and add to the burgers, then finish with the top.
- Arrange on the plates with the chips and serve alongside the salad.
