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Express Burgers

500g Trim Pork mince

1 onion, chopped

1 tsp of dried or fresh chopped coriander

Salt and pepper

Wholemeal hamburger buns

Salad ingredients such as lettuce, tomato, cucumber, grated carrot, thin slices of avocado and sliced pineapple

Hummus

Mix together the pork mince, onion, and seasonings in a bowl.
Form into balls and flatten into patties.

Place on baking paper on an oven tray and bake at 170C until cooked. These can also be grilled on a BBQ or cooked in a non-stick fry pan.     

Cut each bun in half and spread with hummus. Place the hot pattie on top of the hummus and add the salad ingredients.

From the team at Express Couriers Ltd

Hummus

(Makes 1 1/2 cups)

1 large clove garlic

300g can chickpeas

2 tbsp tahini

2 tbsp lemon juice

2 tbsp olive oil

1/4 teaspoon salt

Water or chickpea liquid to thin (if required)

 Place the garlic and drained chickpeas in a blender or food processor, fitted with a metal chopping blade, and process until finely chopped. Add the tahini and lemon juice. Process until evenly mixed, then add two tablespoons of the oil and 1/4 teaspoon of salt. Process until very smooth, stopping once or twice to scrape down the sides, and adding the water or chickpea liquid to thin to the desired consistency, if required. Taste and add a little e xtra salt if needed. Keep in the fridge in an air tight container for 3-5 days.

 (Makes 1 1/2 cups)

This hummus recipe is taken from The New Zealand Diabetes Cookbook and is reproduced courtesy of Simon and Alison Holst.

Approximate nutritional analysis per serve

Hummus:  (per tablespoon) KJ 128  Cals 30  Fat 2(g)  Caarbohydrate 2(g)

Patties: KJ 830  Cals   Fat 9(g)  Fibre 1(g)  Carbohydrate 2(g)

Updated recipe section funded by the Diabetes Foundation.