Grilled Smoky Beef Burger on a Mushroom Bun with Rocket & Smashed Avocado

Ingredients

• 400g beef mince
• 21/2 tbs Celebrate Health BBQ Sauce
• 1 tsp smoked paprika
• 1 small zucchini, grated, squeezed of excess moisture
• 4 large (about 120g each) field mushrooms
• 1 tbs extra-virgin olive oil
• 1 red onion, cut into 5mm thick rings
• 4 x 20g slices cheddar cheese
• 80g baby rocket leaves
• 1 1/2 tbs Celebrate Health Tomato Sauce
• 1 large avocado, mashed
• 1 tomato, sliced

Method

1. Using clean hands combine mince, smoked paprika, grated zucchini and 1 tablespoon of BBQ Sauce in a large bowl. Shape into four 2cm-thick patties.
2. Heat a large chargrill pan over medium-high heat, brush patties and mushrooms lightly with oil. Cook mushrooms for 4-5 minutes each side or until mushrooms are lightly charred and tender. Cook burgers for 4 minutes or until underside is lightly charred. Turn burgers and cook for 2 minutes. Top each burger with a slice of cheese and cook for a further 2 minutes or until burgers are cooked through and cheese is melted. Cook onion rings for 2 minutes each side or until lightly charred.
3. Meanwhile, combine Tomato Sauce and remaining BBQ sauce in a small bowl.
4. To serve, top each mushroom with avocado, rocket, sliced tomato, a burger patty and onion rings. Serve drizzled with the sauce.

Tip: You can swap the mushroom buns with gluten free burger buns for a non-keto version.