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Bring on barbecue season with these healthy burgers that have tons of meaty flavour despite using lean minced beef. The trick is to add mushrooms to the burger mix, as they have a deep, savoury flavour and help keep the meat moist without the need for extra fat. See method
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Tip: Pat the tomato slices between 2 pieces of kitchen paper to remove any excess moisture – this will help stop the burgers going soggy.
The burgers can also be cooked in a non-stick frying pan. Cook for the same time as for the griddle pan.
Freezing and defrosting guidelines
Freeze uncooked burgers only. Once shaped, cover and freeze for 4 hrs or until solid. Transfer to a freezer-proof container or freezer bag and keep for up to 3 months. Defrost fully before cooking as above.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Beef recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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