Beef Naked Burgers
- Place mince, onions and seasoning mix into a large bowl. Mix well and form into 4 patties.
- Heat a large, lightly oiled, non-stick frypan over a medium heat. Cook burgers for 3-5 minutes each side, or until cooked to your liking. Set side on a plate, loosely covered with foil.
- Lightly spray eggplant slices with olive oil. Reheat the same pan over medium heat and cook eggplant, in batches if necessary, for 1-2 minutes each side, or until lightly browned. Set aside on a plate lined with paper towel.
- In a small bowl, combine yogurt with coriander. Season. Divide patties, tomatoes, pickles and eggplant between 4 lettuce leaves. Top with coriander yogurt dressing. Serve with remaining lettuce leaves, any remaining yogurt dressing and coriander sprigs. Try also serving with sweet potato fries.
Tip: Moroccan style seasoning or other fresh herbs would be a tasty alternative in the beef mixture. You can also substitute yogurt for whole egg mayonnaise.
Recipe: Courtesy of Australian Beef