Ingredients
- 250 g extra lean beef mince
- 60 g fresh ricotta cheese
- 1½ tablespoons sundried tomato pesto
- 1 green shallot, finely chopped
- 3 teaspoons olive oil
- 1 corn cob
- ½ baby cos lettuce, coarsely chopped
- 1 small carrot, peeled, grated
- 1 small Lebanese cucumber, peeled into ribbons
- 1 medium roma tomato, sliced
- ½ avocado, cut into 2 pieces, peeled
- ⅓ cup Heart Foundation ranch dressing
- Ground paprika, to serve
Method
Step 1
Place mince, ricotta, pesto and shallot in a medium bowl. Season with pepper. Mix with clean hands until well combined. Divide into 6 even portions (about ¼ cup each). Shape portions into 1 cm-thick patties
Step 2
Heat 1 teaspoon oil in a medium non-stick frying pan over medium-high heat. Add corn. Cook for about 10 minutes, turning often, until lightly charred. Remove and set aside.
Step 3
Heat remaining oil in same pan over medium-high heat. Add patties. Cook for 3-4 minutes on each side, until evenly browned and cooked through.
Step 4
Cut corn kernels from cobs. Divide lettuce, carrot, cucumber, tomato, corn and patties among 2 wide shallow bowls. Top with avocado. Drizzle with dressing. Sprinkle with paprika.
Tips
- Hamburger patties can be made 1 day ahead. Keep covered in the fridge until ready to cook.
- Check labels on pesto and choose the brand lowest in sodium.
