- July 2014
- Serves 2
- Hands-on time 30 min
It’s big, meaty and cheesy, and takes two hands to get to grips with, but our steam-fried burger recipe is a lot lower in fat than your standard burger-van offering.
Traditional version: 940kcals, 58.7g fat (20.4g saturated), 48.8g protein, 54.7g carbs (4.5g sugars), 2.3g salt 3.3g fibre
delicious. makeover: 481kcals, 23.2g fat (7.9g saturated), 35.1g protein, 33.4g carbs (5.2g sugars), 1.4g salt 7.7g fibre
If you want to check the flavour of the mince mixture before forming it into burgers, break off a small chunk and fry until cooked, then taste and adjust the seasoning.
You can freeze the uncooked burgers, wrapped in cling film, for 1 month. Defrost to cook.
Camembert is lower in fat than cheddar but it still delivers a strong cheesy hit.
Steam-frying burgers requires just a little oil. The steam keeps the burgers juicy and tender.
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