500g lean beef mince (5% fat or less)
1 onion, very finely diced
1 tsp mustard powder
3 tbsp very finely chopped fresh flat-leaf parsley
2 garlic cloves, crushed
3 large baking potatoes, peeled and cut into wedges
Low-calorie cooking spray
1 level tbsp extra-light mayonnaise
1 tsp tomato purée
2 tbsp plain quark
4 x 60g wholemeal rolls, halved and lightly toasted
¼ iceberg lettuce, shredded
1 large beef tomato, cut into 4 slices
1 small red onion, sliced into thin rings
Mixed-leaf salad, to serve
1 Put the mince, onion, mustard powder, parsley and garlic in a bowl. Season and, using your hands, mix until well combined. Shape into 4 burgers and chill until ready to cook.
2 Preheat your oven to 200°C/fan 180°C/gas 6. Boil the wedges for 4-5 minutes, then drain well. Spread on a non-stick baking tray in a single layer and spray with low-calorie cooking spray. Bake for 30-35 minutes, or until golden.
3 Meanwhile, mix the mayonnaise, tomato purée and quark until smooth and season to taste. Cover and chill until needed.
4 Cook the burgers on your preheated barbecue for 1-2 minutes on each side to seal, then cook for a further 6-8 minutes, or until cooked through, turning occasionally. Remove the burgers from the barbecue and drain on kitchen paper.
5 Fill each roll with a quarter of the mayo mixture, lettuce, a burger, tomato and red onion. Serve with the wedges and salad.