Made with our popular low fat burgers from the Skinni range, this recipe takes the notion of Skinni eating one step further with a truly low carb take on a traditionally high carb favourite. We have made some suggestions for fillings; the lettuce one takes a traditional fresh approach whilst the egg roll mixes it up with a sweet chilli burger and a sauced up pepper/mushroom combo.
First, make the egg roll. Beat the egg with the water and set a large nonstick frying pan over high heat. When the pan is smoking hot, spray with oil and pour in about half the egg mixture. You may not use it all; you need as thin a layer as possible, like a pancake. Swirl the pan so that the egg covers the bottom in a thin layer and cook until set. There is no need to turn it over, just slide it out and do the other one. Slide onto separate plates or you will never get them apart.
Skinni burgers behave best in a frying pan, with a bit of oil spray. As they are low fat, a boost of moisture at the end keeps them from drying out.
Cook the burgers for roughly 5 minutes on the first side. Turn them over, cook for 2 minutes and then place a lid or a plate on top. A saucepan lid works quite work; find one that will create a dome over the burgers and sit inside the pan. The steam that this creates will keep the burger moist.
Heat a frying pan over medium heat and add a spray of oil. Add the burgers. In the same pan, in with the burgers, add the onions, mushrooms and peppers. Cook alongside, so that they are soft and slightly charred.
Cook for about 3 minutes more and then remove from the pan.
When ready, pile the fillings onto the egg roll and fold it up as best you can.
These are not the easiest things to eat, but that is kind of the point; the best burgers never are.
Ingredients
Directions
First, make the egg roll. Beat the egg with the water and set a large nonstick frying pan over high heat. When the pan is smoking hot, spray with oil and pour in about half the egg mixture. You may not use it all; you need as thin a layer as possible, like a pancake. Swirl the pan so that the egg covers the bottom in a thin layer and cook until set. There is no need to turn it over, just slide it out and do the other one. Slide onto separate plates or you will never get them apart.
Skinni burgers behave best in a frying pan, with a bit of oil spray. As they are low fat, a boost of moisture at the end keeps them from drying out.
Cook the burgers for roughly 5 minutes on the first side. Turn them over, cook for 2 minutes and then place a lid or a plate on top. A saucepan lid works quite work; find one that will create a dome over the burgers and sit inside the pan. The steam that this creates will keep the burger moist.
Heat a frying pan over medium heat and add a spray of oil. Add the burgers. In the same pan, in with the burgers, add the onions, mushrooms and peppers. Cook alongside, so that they are soft and slightly charred.
Cook for about 3 minutes more and then remove from the pan.
When ready, pile the fillings onto the egg roll and fold it up as best you can.
These are not the easiest things to eat, but that is kind of the point; the best burgers never are.
