LOSE IT-04.2019

FOOD

VOLUME 30 LOSE IT! 47

MOROCCAN-STYLE LAMB
BURGER
SERVES 4

FOR THE BUNS
5 eggs, jumbo

(^2) / 3 cup pecan and macadamia
nut butter
1 tbsp golden flaxseed powder
3 tbsp desiccated coconut
¼ cup pumpkin seeds, chopped
3 tbsp psyllium husks
1 tbsp cumin, ground
1 tsp baking powder
Himalayan salt and black pepper
FOR THE PATTIES
450g lamb mince
1 spring onion, finely chopped
2 tbsp harissa paste
1 tbsp coriander, ground
1 tbsp cinnamon, ground
Himalayan salt and black pepper
coconut oil for frying
TO ASSEMBLE
4 lettuce leaves
½ cup double cream yoghurt
150g chopped tomato
5g fresh mint
2 tbsp pomegranate rubies

1. For the buns: Preheat the
   oven to 180°C and grease a
   muffin mould. Whisk together
   the eggs and nut butter, add the
   dry ingredients and whisk well to
   combine. Spoon into the prepared
   muffin mould and bake for 25–30
   minutes or until firm. Remove from
   the oven and allow to cool, then
   cut in half.


2. For the patties: Place the
   lamb mince into a bowl, add the
   remaining ingredients, season and
   form into 4 patties.
   3. Heat a pan, add coconut oil and
   cook the patties to your liking.
   4. To assemble: Place a lettuce
   leaf onto each bun, top with
   a burger patty, yoghurt, tomato,
   mint and pomegranate rubies.

MINI BEEF BURGERS

SERVES 4

450g beef mince

1 red onion, finely chopped

2 cloves garlic, minced

5g marjoram, chopped

1 tbsp grain mustard

coconut oil for frying

FOR THE BUNS

3 eggs, separated

150g cream cheese

2 tbsp rosemary, dried

1 tsp cream of tartar

FOR THE TOPPING

2 tbsp home-made mayonnaise

8 small lettuce leaves

8 slices tomato

100g bacon, cooked until crispy

and halved

50g blue cheese, crumbled

1. Place the mince, onion, garlic,
   marjoram and mustard into a
   bowl, season and stir well to
   combine. Shape into 8 patties.


2. For the buns: Preheat the oven
   to 160°C. Grease an 8-hole muffin
   tin. In a bowl, whisk together the
   egg yolks, cream cheese and rose-
   mary. In a separate bowl, whisk
   the egg whites and cream of tartar
   until stiff then fold the whites into
   the yolk mixture. Spoon into the
   greased muffin tin and bake for 20
   minutes. Allow to cool, then halve.
   3. Heat coconut oil in a pan, add
   patties and cook for 3–4 minutes
   on each side or to your liking.
   4. To assemble: Place the 8 bun
   bases onto a board, spread with
   some mayonnaise and then top
   each bun with lettuce, a tomato
   slice, a beef patty, bacon and
   crumbled blue cheese.
   5. To serve: Top with the remain-
   ing piece of bun and serve.

SPICY VEGETARIAN

BURGER

SERVES 4

FOR THE BUNS

6 jumbo eggs

¾ cup double cream yoghurt

1 tbsp Dijon mustard

100g almond flour

2 tbsp psyllium husks

50g pumpkin seeds

Moroccan-

style lamb

burger

KEEP ON TRACK per serving

FAT 67G CARBS 17G PROTEIN 36G

KEEP ON TRACK per serving

FAT 48G CARBS 9G PROTEIN 37G

KEEP ON TRACK per serving

FAT 67G CARBS 34G PROTEIN 37G

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