This recipe originated from Patrick Holford’s low GL diet recipe book, and, as my husband is always the chief burger maker, he has evolved it over time. It is a great meal served in a half a wholemeal pitta bread with the Spicy Mexican bean dip and some greens and tomato slices.

Serves 2

Ingredients

200g extra lean good quality beef mince
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp Moroccan spice. (You can change it up and substitute this for a couple of sprigs of fresh rosemary for a different flavour)
¼ red onion finely chopped
½ egg beaten
½ tsp sea salt
½ tsp pepper

1. Simply mix all the ingredients together aside from the mince and then add this to the mince, kneading together well.

2. Divide the mixture into 4 patties and flatten into burger shapes.

3. Place on a plate and cover and leave in the fridge for 30 minutes to firm up.

4. Grill the patties under a medium grill for around 7 minutes on each side or as you like them to be cooked!