Bunless Burger Bowls

Meanwhile, peel and crush the garlic. Dice the avocado into 1 cm cubes. TIP: Dice the avocado into cubes while still in the skin, then scoop the cubed flesh out with a spoon. Dice the roma tomato into 1 cm cubes.

Place the beef mince, garlic, lemon oregano spice blend, fine breadcrumbs, egg, soy sauce and salt (use suggested amount) in a large bowl. Combine well, then shape into 2 cm thick patties (two per person) and set aside on a plate.

Heat a large frying pan over a medium-high heat. Add the pepitas and toast, tossing occasionally, for 2-3 minutes or until golden. Remove from the pan and set aside. Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the beef patties and cook for 4-5 minutes on each side, or until just cooked through. TIP: The burgers are cooked when they are no longer pink in the middle. TIP: Cook the burgers in two batches if they can’t all fit in your pan.

While the beef patties are cooking, add the balsamic vinegar, honey, and 2 tbs olive oil into a medium bowl. Season with salt and pepper and mix well. Add the mixed salad leaves, avocado, roma tomato and toasted pepitas and toss to coat.