Super skinni low carb burgers (sweet chilli egg roll)
- 4 x Sweet Chilli Skinni burgers
- olive oil spray
- FOR THE EGG ROLL
- 2 x eggs
- 1 pinch paprika
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 tbsp water
- FOR THE FILLING
- 1/2 red pepper
- 1/2 red onion, thinly sliced
- 2 x mushrooms, sliced
- FOR THE SAUCE
- 1 tbsp very low fat mayonnaise
- 1 tbsp sweet chilli sauce
Part of the joy of eating a burger is the act of eating with your hands. The bunless burger, whilst often delicious in its own right, just completely misses the mark in the sheer pleasure of eating stakes. We have a bit of a 2 for 1 option going on here. The burger in the lettuce wrap is well suited to those super skinny days and the one in the egg roll is more about specifically dumping the carbs. Made with our popular low fat burgers from the Skinni range, this recipe takes the notion of Skinni eating one step further with a truly low carb take on a traditionally high carb favourite. We have made some suggestions for fillings; the lettuce one takes a traditional fresh approach whilst the egg roll mixes it up with a sweet chilli burger and a sauced up pepper/mushroom combo. Who told you that you couldn't have everything?
1. First, make the egg roll. Beat the egg with the water and set a large non stick frying pan over a high heat. When the pan is smoking hot, spray with oil and pour in about half the egg mixture. You may not use it all; you need as thin a layer as possible, like a pancake. Swirl the pan so that the egg covers the bottom in a thin layer and cook until set. There is no need to turn it over, just slide it out and do the other one. Slide onto separate plates or you will never get them apart.
2. Skinni burgers behave best in a frying pan, with a bit of oil spray. As they are low fat, a boost of moisture at the end keeps them from drying out.
3. Cook the burgers for roughly 5 minutes on the first side. Turn them over, cook for 2 minutes and then place a lid or a plate on top. A saucepan lid works quite work; find one that will create a dome over the burgers and sit inside the pan. The steam that this creates will keep the burger moist.
4. Heat a frying pan over a medium heat and add a spray of oil. Add the burgers. In the same pan, in with the burgers, add the onions, mushrooms and peppers. Cook alongside, so that they are soft and slightly charred.
5. Cook for about 3 minutes more and then remove from the pan.
6. When ready, pile the fillings onto the egg roll and fold it up as best you can.
7. These are not the easiest things to eat, but that is kind of the point; the best burgers never are.
Nutrition (per serving): 320 calories, 88 calories from fat, 9.7g total fat, 187.7mg cholesterol, 344.5mg sodium, 247.8mg potassium, 15.1g carbohydrates, 2.1g fiber, 4.2g sugar, 42.7g protein.PRINT RECIPE