Burgers are a staple to many people’s barbecue during the summer. However, those bought from the supermarket often contain phosphate additives and added salt, making them less ideal for people with renal disease. Making them with good quality mincemeat will reduce the highly absorbable phosphate additives whilst also being tastier!
Serves 4
Ingredients
500g good quality minced beef
1 red onion
2 garlic cloves
1 teaspoon of Dijon mustard
Pepper and choice of herbs to flavour
Method
- Heat a little oil in a frying pan and add the diced onions.
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- Reduce the heat and let the onions sweat slowly, adding in the garlic, too.
- Add the beef to a mixing bowl and break up with your fingers.
- Tip in the onions and garlic once cooled slightly and mixed together thoroughly.
- Add the Dijon mustard and mix together.
- Pour in the egg and ensure that it has been mixed right the way through the beef and onions.
- Separate the mixture into 4 portions and start moulding using your hands into burgers. Place in the fridge to chill and stiffen.
- Once chilled, place the burgers on the BBQ. Or if the weather has turned, then pop them under the grill.
- Ensure that each side has sealed, if not they’ll fall apart when you lift them off. Turn them over until cooked through.
- Serve on a crusty bun and a small side salad. Remember to include the salad in one of your fruit and vegetable portions if you are on a potassium restriction.
Recipe adjusted from: http://www.bbcgoodfood.com/recipes/11529/home-made-beef-burgers
