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Little burgers

  • 0:15 Prep
  • 0:16 Cook
  • Makes 20 small rissoles

Ingredients

  • 500g lean beef mince
  • 1 small carrot, grated
  • 1 small red onion, grated
  • 1/2 cup reduced-fat grated cheese
  • 1 zucchini, grated
  • 1 egg, lightly beaten
  • 2 Weetbix, crushed
  • 1 tablespoon tomato sauce
  • 1 tablespoon olive oil
  • 8 slices thick wholegrain bread
  • butter lettuce
  • 4 cherry tomatoes, halved

Method

  • 1
    Combine mince, carrot, onion, cheese, zucchini, egg, Weetbix and sauce in a bowl. Mix well. Form into small balls and press flat with the palm of your hand.
  • 2
    Heat oil in a large non-stick frying pan over medium heat. Cook rissoles, in batches, for 3 to 4 minutes on each side or until cooked through.
  • 3
    Toast bread and cut into shapes with a biscuit cutter. Place rissole on 4 slices of toast. Top with lettuce, tomato and another piece of toast. Serve.

Source: taste.com.au

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