The Slimming World burger – one of the blessings of the plan. Just look at this huuuuu-ge Surf and Turf burger.
How’s that for diet food!
Huge burgers are not what usually springs to mind when we think of losing weight, but on the Slimming World plan you can, and believe me the “Slimming World burger” is the type of food that makes folks question whether you are serious about losing weight at all! But, rest assured, a burger made following the Slimming World guidelines is not only possible but one of the joys of eating this way.
There are so many versions of the Slimming World burger and really you are limited only by your imagination. The rules are simple – only use lean minced meat that is 5% or less fat. Use a wholemeal bread bun as your healthy extra B (or syn the bread) and grill or “fry” using an oil spray such as Frylight.
This surf and turf burger begins and ends with a delicious seafood dressing given a slightly smoky edge by the addition of smoked paprika. I adore smoked paprika and will add it to food at any opportunity, but don’t worry if you’re not too keen on it, just leave it out. The dressing will still shine, it just won’t have that slight smoky edge. The bottom layer of dressing is topped with lettuce and tomato before the addition of that hearty beef quarter pounder and soft sliced onions. Then comes “the surf”. King prawns cooked with spring onions, garlic and yup, more smoked paprika. (Again leave out the paprika if you aren’t keen.) Finally a topping of bacon before the final layer of dressing.
All in all it’s a beast of a burger to get your chops around, but mmmm it sure is tasty!
- 250g lean minced beef
- 1 tsp onion salt
- ground black pepper
- 2 level tablespoons lightest mayonnaise
- 2 level tablespoons fat free natural yogurt
- 2 teaspoon smoked paprika (optional)
- 1 teaspoon powdered stevia
- 2 teaspoons lemon juice
- 2 teaspoons tomato puree
- Oil spray
- 1 spring onion finely sliced
- 1 clove garlic finely chopped
- 12 raw king prawns
- ½ teaspoon smoked paprika (optional)
- 2 slices lean bacon
- 2 thick slices raw onion
- Shredded lettuce
- 6 thin slices tomato
- 2 wholemeal bread buns (HEb or count 6 syns each if not using as a HE)
- Preheat the oven to 200C.
- Place all the ingredients for the burgers in a bowl and use your hands to squish it all together making sure that the seasonings are well blended with the meat.
- Divide into two and shape into burgers.
- Place the burgers in a baking tin along with the bacon slices and the slices of onion. Spray the onion with oil and place the tray in a hot oven for 15 minutes.
- Meanwhile make the dressing.
- Place all the dressing ingredients in a small bowl and mix well to combine.
- Split the bread buns in two and place ¼ of the dressing on each of the cut sides of the buns.
- After 15 minutes check the burgers, I make a little cut into the centre of one and check if it is done, if not check again after a few minutes. Once it is cooked through to your liking turn off the heat but leave the tray in the oven to keep warm while you prepare the prawns.
- Heat up a frying pan and spray with oil. Add the spring onions and garlic.
- Once the spring onions start to sizzle tip in the raw prawns. They will begin to turn pink almost immediately.
- Turn over the prawns and sprinkle with the paprika if you are using it.
- Keep turning the prawns till they are fully pink then remove from the heat.
- Assemble the burgers. On top of the base of each bun place shredded lettuce then three slices of tomato.
- Top with a burger and a slice of onion.
- Divide the prawns and spring onions between the burgers,
- Top each with a slice of bacon then the top of the bun.