Ranch burger bowls
Serves 4
See the recipe for Serves 2 here
- 500g extra lean beef mince
- 125g fresh ricotta cheese
- ¼ cup sundried tomato pesto
- 2 green shallots, finely chopped
- 1½ tablespoons olive oil
- 2 corn cobs
- 1 baby cos lettuce, coarsely chopped
- 1 large carrot, peeled, grated
- 2 small Lebanese cucumber, peeled into ribbons
- 2 medium roma tomatoes, sliced
- 1 avocado, quartered, peeled
- 2/3 cup Heart Foundation ranch dressing
- Ground paprika, to serve
- Place mince, ricotta, pesto and shallots in a large bowl. Season with pepper. Mix with clean hands until well combined. Divide into 12 even portions (about ¼ cup each). Shape portions into 1cm-thick patties
- Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Add corn. Cook for about 10 minutes, turning often, until lightly charred. Remove and set aside.
- Heat remaining oil in same pan over medium-high heat. Add patties. Cook for 3-4 minutes on each side, until evenly browned and cooked through.
- Cut corn kernels from cobs. Divide lettuce, carrot, cucumber, tomato, corn and patties among 4 wide shallow bowls. Top with avocado. Drizzle with dressing. Sprinkle with paprika.
Tips
- Hamburger patties can be made 1 day ahead. Keep covered in the fridge until ready to cook.
- Check labels on pesto and choose the brand lowest in sodium.
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