AI illustration

The €2 burger

Why it worksCarrot and oats keep cheap mince juicy. They also stretch 500 g of beef into 4 real burgers instead of 2 thin ones.

Ingredients

• 500 g beef mince
• 100 g onions
• 80 g carrots
• 25 g oats
• 4 burger buns
• 250 g white cabbage
• 60 g greek yogurt
• 10 ml white wine vinegar

Method

1. Grate the onion and the carrot. Squeeze them hard in your hands over the sink to remove the water. Wet vegetables stop the burgers from browning.
2. Put the beef mince in a bowl with the onion, carrot, oats, 1 teaspoon of salt and some pepper. Mix with your hands only until it sticks together. Too much mixing makes burgers tough.
3. Shape the mix into four flat burgers, a little wider than the buns. They shrink as they cook.
4. Heat a dry frying pan on high heat. Cook the burgers for 4–5 minutes on each side. Press them down once at the start, then leave them. Cut one open: it should be steaming hot inside, with no pink and clear juices.
5. While they cook, slice the cabbage very thinly. Mix it with the yogurt, the vinegar and a pinch of salt. Serve the burgers in the buns with the cabbage.

A portion: about 540 kcal · 33 g protein · 38 g carbs · 27 g fat