• Partnered with
  • Easy
  • Serves 4
  • 50 mins cook

Big Mike’s beef and veggie burgers

It is big! Getting lots of vegetables into the patty not only makes it a lot healthier, but bulks it up while also keeping it light.



  • 500 g premium lean beef mince
  • 1 onion, finely diced
  • 1 courgette, grated
  • 1/2 beetroot, grated
  • 1 tsp dijon mustard
  • 1/2 tsp curry powder (cumin, coriander, chilli)
  • 3 egg whites

Mike's awesome sauce

  • 2 soft-boiled eggs
  • 4 shallots, sliced and sauteed
  • 1 tbsp honey
  • 1 tbsp tomato puree
  • 100 ml vegetable stock
  • 60 ml olive oil
  • 2 gherkins, finely chopped

To assemble

  • 4 wholemeal buns
  • 2 heads baby cos lettuce, finely sliced
  • 4 gherkins, each sliced into 4


  1. Preheat oven to 180°C.
  2. Mix all pattie ingredients together in a bowl. Form into 8 patties.
  3. Heat a heavy-based frying pan until hot and brown the patties on both sides. Place on a baking tray.
  4. Bake for 4 to 5 minutes.
  5. For the sauce, boil eggs for 5 minutes exactly, then run under cold water until cold. Peel carefully.
  6. Place eggs, shallots, honey, tomato puree and stock in a food processor. Process to combine. With the motor running, gradually add oil while processing to form an emulsion.
  7. Remove from food processor and add gherkins. Set aside.
  8. Slice buns into 3. Add Mike’s Awesome Sauce, patty, lettuce and gherkin on each bun base. Repeat with a second patty on each bun middle. Finish with bun tops.
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