Tuesday, 21 August 2012

'Diet' cheeseburger with spicy sweetcorn mayo

Another astoundingly quick and easy weeknight supper, this one, and while it may lack the sophistication of last night's salmon and lentils, it was seriously good. Ten minutes from start to finish, although I had already made the burgers and just defrosted them this morning. Probably 15 if I'd done it all from scratch.

Normally I do burgers with oven chips, but today I was craving the spicy sweetcorn mayo my parents used to make, and fancied a crusty roll with my burger but only one set of carbs per meal.

This banquet came to 16 pro points. It could obviously be made healthier with low fat mayo and low fat cheese, but I long ago decided I'd much rather have the real thing, but a lot less often.

For 4 burgers, you need:

500g pack lean mince (extra lean perfect, but more expensive)

Half a medium onion, or one small, finely diced.

A large dash Worcestershire sauce

A dollop low fat yoghurt, to bind

Salt and pepper

To serve: 100g sweetcorn and tbsp mayo per person, salt, pepper, cayenne pepper, 10g extra mature Cheddar cheese per person and a crusty roll each.

You simply combine all the burger ingredients in a bowl (you could fry the onion first, but I like the stronger flavour that comes from my laziness), hands are easiest. Then split up into four, shape into burgers, and either cook straight away (see instructions below) or freeze, wrapped in grease proof paper within your chose container so you have a hope of ever prising them apart.

When you want to eat them, first defrost burgers for several hours in fridge, and then come suppertime, cook them in a George Foreman for about 8 minutes (That's for cooked through, I'm paranoid about mince), or longer on a griddle pan. Add 10g of extra mature cheddar on top three minutes before the end.

While they're cooking, defrost 100g per person of frozen sweetcorn by running under hot water in a sieve. Drain, and put in a bowl with a tablespoon of mayo, a pinch of salt, grinding of pepper and dash of cayenne. Mix, then bung the bowl in the freezer while everything else cooks because it's nicest ice cold.

When the burgers are done, leave them to rest for a minute while you toast the inside of the buns on the grill.

Assemble your goodies, with a side salad to mop up the extra mayo, and eat, rapidly and smugly.


 

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