Burger night’s a popular night at our place. It’s part of our ritual for us to make our own burgers from scratch. That way, everyone can have whatever they want. The only rule – as it is for all our ‘make-it-yourself’ meals – is a 3-veg minimum.
This Super-Duper Iron Burger is sensational. As the title suggests, it`s packed full of iron – in the spinach, the beef, the beetroot and the tomato. Even the onions have a bit of iron in them! And I guarantee – the kids will inhale this. Even if they aren’t normally fans of spinach, this recipe works.
I strongly advise that you use good mince to make burgers. Budget mince is full of water, and as you aren’t frying the meat off, you’ll just end up with tasteless burgers that will probably fall apart. As a general rule of thumb, look for beef mince with the Quality Mark (left) on the packet.
Super-Duper Iron Burger
- 800g prime beef mince
- 1 onion, finely chopped
- 1 egg, beaten
- 1 cup wholemeal breadcrumbs
- salt & pepper
- Good handful spinach or baby spinach
- 1 chilli, finely chopped and deseeded
- 15ml avocado oil (I use Kiwi-made Olivado Garlic-infused Avocado Oil)
- 1 large white onion, cut and separated into thin rings
- 6 burger buns
- 6 slices cheese (I used Edam)
- 2 beetroot, finely sliced
- 2 tomatoes, finely sliced
- 1 Romaine lettuce
- Your favourite mayo (I like Best Foods Mayo with a Touch of Mustard – great burger mayo!)
In a bowl, mix the beef, onion, breadcrumbs, egg and seasoning with your hands to form a ball. Divide evenly into 6, make into balls, and place on a lined baking tray. Pat balls down to make 6 even-sized burgers (about 3cm thick), then refrigerate for at least 30 minutes.
In a heavy-bottomed frying pan, heat about 10mls of water until sizzling. Add your spinach and chillies, and wilt, stirring occasionally, until leaves have just softened. Remove and cover.
Cut burger buns in half, and toast lightly on each side under a preheated grill. (Don’t forget them or they’ll burn!)
Wipe pan to remove any excess water, then heat oil on medium. Cook burgers on one side for 3-4 minutes. Once you’ve flipped your burger, lay cheese on the cooked side, cover the pan and allow burgers to cook, with cheese melting on top, for 4-5 minutes, checking occasionally. When burgers are cooked, remove to a plate and cover with tin foil to keep warm.
Time to stack your burger! Carefully make a layer of chilli spinach on the base of your burger bun. Layer with cheeseburger, beetroot, tomato and onion. Squeeze a decent amount of mayo on the top of your burger bun, stick the lettuce to it and press gently to hold everything together.
Enjoy with the family, and plenty of napkins!