Jamie Oliver’s Better Burger



J A M I E   O L I V E R ‘ S   B E T T E R   B U R G E R


Everyone loves a burger but Jamie Oliver does it best. With fresh ingredients and with a healthier choice of condiments that don’t compromise on taste, Jamie’s ‘Better Burger’ doesn’t disappoint. Try the recipe below…

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I N G R E D I E N T S   M E T H O D  

400 grams Woolworths Heart Smart mince


2 tsp olive oil, plus a little extra


4 burger buns, split


Yellow pickled chillis, to serve


Sweet crunch lettuce, to serve


Low-fat plain yoghurt


2 tsp English mustard


A Squeeze of lemon juice


2 ripe tomatoes, skinned, deseeded


1 jarred red capsicum


1/2 red chilli deseeded


Sherry vinegar


Extra virgin olive oil


2 parsley seeds, sprigs chopped


Step 1: Put the beef in a bowl with about ½ teaspoon of salt and 1 teaspoon

of pepper. With clean hands, scrunch and mix well. Divide into 4 and shape

into burgers about 2cm thick. Drizzle with a tiny bit of extra oil. Chill, covered,

until needed, to help them to firm up.

Step 2: Meanwhile, heat the 2 teaspoons of oil in a pan over a medium-low heat.

Add the onion and cook for 20–30 minutes or until dark and sticky. Add a

splash of water if it looks too dry.

Step 3: Meanwhile for the special yoghurt sauce, combine all the ingredients

and adjust to taste.

Step 4: For the salsa rossa, put the tomato, capsicum and chilli on a board, then

chop and mix it all together. Add a splash of vinegar and oil, and the parsley. Chop

and mix into a chunky salsa. Store at room temperature until needed and pop

leftovers in the fridge.

Step 5: Preheat a large griddle or frying pan for about 4 minutes over a high

heat, then reduce to medium. Add the burgers and use a spatula to lightly

press down. Cook for 5–6 minutes each side, in batches if necessary.

Step 6: Toast the buns on the cut side only. Assemble the ingredients on the

bun in this order: onion, yoghurt sauce, burger, salsa, a few pickled chillies,

and a slice or two of lettuce. Top with the bun lid and eat.



Recipe thanks to Woolworths




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