Slimming world recipe: Burger and chips

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For The Chips:

  • 1kg floury potatoes, such as Maris Piper or King Edward, peeled and cut into thick chips
  • Low-calorie cooking spray

For The Burger:

  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g lean beef mince (5% fat or less)
  • 1 tbsp Worcestershire sauce
  • 8 back bacon rashers, all visible fat removed
  • 40g reduced fat Cheddar-style cheese, thinly sliced
  • 4 x 60g wholemeal rolls, split and toasted
  • 2 tomatoes, sliced
  • Lettuce leaves
  • Cucumber, sliced
  • 4 tbsp passata
  • Salad, to serve


  •  Preheat the oven to 200°C/fan 180°C/gas 6. Cook the chips in a large saucepan of lightly salted boiling water over a high heat for 5 minutes. Drain, return to the saucepan and shake to rough up the edges.
  • Spray a baking sheet with low-calorie cooking spray. Transfer the chips to the tray, spray lightly with low-calorie cooking spray and cook in the oven for 20-25 minutes or until golden brown on all sides, turning occasionally.
  • Meanwhile, put the onion, garlic, beef and Worcestershire sauce in a bowl, season to taste and combine using your fingers. Divide the mixture into four portions and shape each one into a burger.
  • Put the burgers on the grill pan, spray with low-calorie cooking spray and grill for 10-12 minutes or until cooked through, turning once.
  • Grill the bacon alongside the burgers until done to your liking, and top the burgers with the cheese for the last 2 minutes of the cooking time to melt.
  • Fill each roll with tomato, lettuce, cucumber, two bacon rashers, a burger and 1 tbsp passata. Serve hot with the chips and salad.


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