Spicy fajita Aberdeen Angus quarter pounder with mozzarella and salsa
9th February 2018Everybody loves a burger! So, in the same week that McDonald’s launched special editions of the Big Mac to celebrate the iconic burger’s 50th anniversary, I’ve come up with a whopper of my own.
This pure Aberdeen Angus quarter pounder is seasoned with fajita spices and served on a brioche bun with mozzarella and salsa.
And here’s the best bit: it’s less than 500 calories.
It’s dead easy to make and once you’ve prepared the burgers, you can freeze and defrost them as required. I cooked mine on a George Foreman grill for 8 minutes but you could also fry them in some 1 calorie cooking spray.
To complete the happy meal, add a simple kidney bean, sweetcorn and tomato salad and some tortilla chips on the side for around 150 calories extra per portion. Or have a serving of oven chips for around 120. It’s entirely up to you!
Crack the egg into a large bowl and whisk gently to break up the yolk.
Add the mince and season with a wee bit of salt and pepper.
Get your hands in and mix well, breaking up the mince and getting it all coated with the egg.
Next, add the sachet of fajita spice and continue to mix with your hands.
Divide the mixture into four equal portions and shape into burgers.
Cook the burgers on a grill, in a frying pan or under the grill until they are cooked all the way through.
I cooked mine on a George Foreman grill for 8 minutes.
Serve on a brioche bun with lettuce, pickles, mozzarella and salsa.
Mix 80g of sweetcorn with 80g of kidney beans and 10 finely chopped cherry tomatoes. Season with paprika.
Serve with 100g of tortilla chips.
Ingredients
Directions
Crack the egg into a large bowl and whisk gently to break up the yolk.
Add the mince and season with a wee bit of salt and pepper.
Get your hands in and mix well, breaking up the mince and getting it all coated with the egg.
Next, add the sachet of fajita spice and continue to mix with your hands.
Divide the mixture into four equal portions and shape into burgers.
Cook the burgers on a grill, in a frying pan or under the grill until they are cooked all the way through.
I cooked mine on a George Foreman grill for 8 minutes.
Serve on a brioche bun with lettuce, pickles, mozzarella and salsa.
Mix 80g of sweetcorn with 80g of kidney beans and 10 finely chopped cherry tomatoes. Season with paprika.
Serve with 100g of tortilla chips.
