Marinating a burger is a great way of adding more flavour. This simple mix ends up reducing to a lip-smacking sauce and you’ll wonder why you ever did anything so boring as pop a burger in a bun! Use the pouches of wholegrain rice for salad, and you’ve got a quick, easy but TASTY dinner whipped up in an instant.
2 x 114g HECK! Simply Chicken burgers
1 tbsp soy sauce
1 tbsp mirin (Japanese rice wine)
1 tbsp runny honey
Spritz of lo-cal oil
1 romaine lettuce heart
Half a cucumber
Bunch spring onions
250g wholegrain rice cooked
½ tbsp toasted sesame seeds
Drizzle of sesame oil to serve
Whisk together the soy sauce, mirin and honey and pour over the burgers. Coat with the marinade and leave for 5 minutes turning regularly.
To cook, spritz a shallow pan with lo-cal oil and cook the burgers over a medium heat for 5-6 minutes each side. Now pour over the marinade and finish cooking the burgers for a further 4-5 minutes. If the sauce starts to reduce too much, add a splash of water to keep it moist.
For the salad, slice the cucumber and spring onion into batons and mix with the wholegrain rice. Pour the sauce from the pan over the salad and mix again. Use a couple of leaves of romaine lettuce on each plate to ‘hold’ the burger, then divide the rice salad between 2 plates and top with the burgers. Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.
Serving Size: 337g
Total Fat: 10g