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

Ranch burger bowls

20 minutes (25 minutes)
Serves 2

Serves 2

See the recipe for Serves 4 here 

  • 250g extra lean beef mince
  • 60g fresh ricotta cheese
  • 1½ tablespoons sundried tomato pesto
  • 1 green shallot, finely chopped
  • 3 teaspoons olive oil
  • 1 corn cob
  • ½ baby cos lettuce, coarsely chopped
  • 1 small carrot, peeled, grated
  • 1 small Lebanese cucumber, peeled into ribbons
  • 1 medium roma tomato, sliced
  • ½ avocado, cut into 2 pieces, peeled
  • 1/3 cup Heart Foundation ranch dressing 
  • Ground paprika, to serve
  1. Place mince, ricotta, pesto and shallot in a medium bowl. Season with pepper. Mix with clean hands until well combined. Divide into 6 even portions (about ¼ cup each). Shape portions into 1cm-thick patties
  2. Heat 1 teaspoon oil in a medium 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 2 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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