Recipe: Bun-Free Burger & Roasted Veggies

Recipe: Bun-Free Burger & Roasted Veggies

Per person:

1 Medium Beef Burger

50g Iceberg Lettuce

30g Cucumber

Medium Tomato

30g Mushrooms

1 Clove of Garlic

30g Courgette (or Zucchini, if you’re in the US!)

1/2 Red Onion

15g Red Chili Peppers

1 Bell Pepper

Handful of Fresh Basil

1tsp Paprika (optional)

1 Medium Sweet Potato

1tbsp Balsamic Vinegar

1tbsp Dijon Mustard

30g Low-Fat Cheddar Cheese

1tbsp Low-Fat Mayo


1. Preheat the oven to 200 degrees / Gas Mark 6.

1. Chop the chillies, pepper, mushroom and courgettes and leave to soak in the balsamic vinegar and dijon mustard in a roasting tin. Grate the garlic over the top, and mix it through with the fresh basil.

2. Cut the sweet potato into fairly thin wedges and drizzle a teaspoon of olive oil over them. If you’re using paprika, sprinkle this over the top. Pop them on a greaseproof sheet on a baking tray, and put in the oven for 35-40 minutes, shaking occasionally.

3. With 10-15 minutes to go (check the instructions on your burger) put the vegetables in the oven.

4. Put the burger on the grill, and turn occasionally. This is a good time to grate your cheese and prepare the lettuce, tomatoes and cucumber so you’re ready to go at the end!

5. Arrange the salad in a bed on the bottom of the plate, and then add the burger, cheese, and roasted vegetables on top. Serve with your sweet potato chips – and, if you’re following the meal plan… How’s about a beer?

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