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Ranch burger bowls
heartfoundation.org.au|Helpline 13 11 12

Ranch burger bowls

20 minutes (25 minutes)
Serves 4

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 
  1. 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  
  2. 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.  
  3. 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.  
  4. 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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