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Reach for the sky with this delicious burger. You'll sandwich two patties with bacon, topped with homemade onion rings and a brioche bun. Grab a napkin and get stuck in!

Serves 2  

Prep 15 mins  

Cook 25 mins  

Everyday Balance™ 205kcal per serving 

Power Foods

  • 1/2 tbsp paprika  

  • 1/2 tsp garlic salt  

  • 1/2 tsp chilli powder, mild 

  • 1/2 tsp mixed herbs, dried 

  • 1 egg beaten 

  • 1/2 large onion, sliced  and separated into rings 

  • 500g lean beef mince (5% fat) 

  • 4 bacon medallions 

  • Handful lettuce leaves 

  • 1 tomato, sliced 

Counted Ingredients

  • ½ tbsp cornflour (35kcal) 

  • 25g dried bread, crumbed (55kcal) 

  • 2 Brioche Burger Buns (320kcal) 

Preheat the oven to 200°C (180°C, gas mark 6) and prepare your ingredients

1. Line a large baking tray with greaseproof baking paper 

2. In a small bowl add the paprika, garlic salt, chilli powder and mixed herbs 

Give everything a good mix up – this is your spice mix 

3. In one bowl add half of the spice mix, the cornflour, breadcrumbs and give everything a good mix up – this is your onion ring coating 

In a second bowl add the egg  

4. Dip the onion rings first into the egg and then into the onion ring coating, coating them sparingly – these are your onion rings 

5. Place the onion rings on the baking tray, spray with a generous amount of low-calorie cooking spray and put in the oven for 20 mins or until golden and crisp  

6. In a bowl add the mince and the remaining spice mix, then give everything a good mix up 

Divide into 4 and shape into burgers patties – these are your burgers 

7. Heat a large, wide-based pan with a generous amount of low-calorie cooking spray over a high heat 

Add the burgers and cook for 3 mins each side, adding the bacon halfway through 

8. Remove the onion rings from the oven and add the brioche rolls to the oven for 3 mins to warm through 

To build your burger, take the brioche base and top with lettuce, tomato, 1 burger, 2 bacon medallions, another burger, onion rings and finally top with the brioche lid

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