Go Back

Naked Beef & Cheese Burgers with Avo & Beetroot

Servings 4
Cook Time 40 mins



  • 3 carrots, cut into chips
  • 1 tsp oil


  • cheese, thinly sliced
  • 500g lean beef mince
  • smoked paprika
  • garlic salt
  • 2 Tbsp wholemeal breadcrumbs
  • 1 tsp oil

To serve

  • ½ avocado, thinly sliced
  • 2 tomatoes, thinly sliced
  • 125g precooked or canned baby beetroot, thinly sliced
  • 1 iceberg lettuce, leaves separated
  • 4 Tbsp garlic aioli


  • Before you start, preheat oven to 220°C (or 200°C fan bake)
  • Prep carrot and toss on a lined oven tray with oil. Season with salt and roast for about25 minutes, until tender.
  • Prep cheese and set aside. Combine all remaining patty ingredients together in a large bowl (except oil) with a pinch of salt and shape into four 1cm thick patties.
  • Heat oil in a large fry-pan on medium-high heat. Cook patties for 4-5 minutes, then flip and top with cheese. Cook for a further 4-5minutes, until patties are cooked through and cheese has just melted on top (see tip).
  • Prep avocado, tomato and beetroot. Separate lettuce into cups and set all aside for serving.
  • Fill lettuce cups with tomato, avocado and beetroot. Top with aioli and a patty.
  • Serve burgers with carrots on the side.


To make sure your cheese gets extra melty, place a lid over your burgers once you’ve put the cheese on.
Calories: 420kcal