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Classic burgers with wedges & mayo


Serves 4

* (burgers and wedges only)

Ready in about 50 minutes

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.

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About Slimming World

August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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