To make these beefy beauties, try getting your mitts on grass-fed beef steak mince which contains long-chain omega-3 fatty acids, similar to those found in oily fish.
For the burgers:
• 500g extra lean beef steak mince
• 1 egg
• 1 medium onion, finely chopped
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon grated fresh root ginger
• 2 cloves garlic, finely chopped
• 1 red chilli, deseeded and chopped, (optional)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 teaspoons cumin seeds
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
For everything else:
• 2 tablespoons low-fat greek yogurt
• 2 teaspoons full-fat mayonnaise
• 1 tablespoon chopped fresh dill
• 2 sesame bagels, cut in half
• 1 tomato, sliced
• 1/4 cucumber, sliced
• 4 slices pickled cucumber, (optional)
• wholegrain mustard
• 1 small red onion, sliced
• 50g rocket leaves
1 First make the burgers. Preheat the oven to 240°C and line a baking tray with greaseproof paper.
2 Place all the burger ingredients in a food processor and blitz until the meat is very finely chopped and all is thoroughly combined.
3 Shape 4 burgers and place them on the baking tray. Cook in the centre of the oven for 20 minutes, turning halfway through the cooking time.
4 In a small bowl, mix the yogurt with the mayonnaise and dill. Toast the bagel halves. Place each of the toasted bagel halves on a plate and spread with the yogurt sauce. Place slices of tomato on each bagel and top with a cooked burger.
5 Arrange the slices of cucumber and pickled cucumber on top of the burger. Add a dollop of the wholegrain mustard and sprinkle over the sliced red onion and rocket leaves.
Recipe courtesy of Gurpareet Bains, extracted from The Superfood Diet