← Nouns Cooking · Plant-Based

Ingredients

• 800 g beef mince (20% fat)
• 1 tsp Garlic powder
• 1 tsp Salt
• ½ tsp Black pepper
• 6 rashers streaky bacon
• 1 iceberg or romaine lettuce, shredded
• 150 g red cabbage, finely shredded
• 200 g Cherry tomatoes, halved
• 2 Dill pickles, sliced
• 2 Avocado, mashed with half the lime and a pinch of salt
• 5 tbsp Mayonnaise
• 1 Jalapeño, seeded and finely chopped
• 1 Lime, juiced
• 1 handful Coriander (cilantro), chopped

Method

1. Stir the mayonnaise, jalapeño, half the remaining lime juice and the coriander together.
2. Fry the bacon in a large dry frying pan over medium heat for 6–8 min, turning, until crisp. Drain on kitchen paper, then chop. Keep the fat in the pan.
3. Mix the beef with the garlic powder, salt and pepper and shape loosely into 8 thin patties.
4. Turn the heat up to high. Cook the patties in batches in the bacon fat for 2–3 min a side, until well browned and cooked through with no pink in the middle.
5. Divide the lettuce, cabbage, tomatoes and pickles between bowls. Add two patties each, a spoonful of guacamole and the bacon, then drizzle with jalapeño mayo.

Tips

• About 40 g protein and roughly 9 g carbs per serving.
• Check the mayo and bacon labels if you're avoiding sugar entirely; some cures include a little.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper BBC Good Food