Jun 1

Life, Love, Laura & Guests: Everybody likes a guilt free burger

by LifeLoveLaura on June 1, 2013

I hope there are some BBQs happening this weekend, come rain or shine! Today Laura, my lovely twitter friend, takes over. We get on because we like to swear, we both love tattoos and most of all, we like FOOD. Laura and I were also brides to be together so many days have been spent chatting all things wedding. In fact, she was even a featured bride to be on my wedding blog! Aaah those were the days. Laura now writes her own blog, Daisy’s Tea Party and spends her evenings playing fancy dress with her cat (I’m not joking.) Her recipe is good for those wishing to watch the waistline but still wanting to indulge. If you’re striving for that perfect bikini bod in the run up to the summer hols, here we go – a perfect diet burger! 

It’s fair to say that, like the Laura of this blog, I like my food. A bit too much, really. In fact, waaay too much.  ‘Enough is enough’, I said to myself. It was time to stop pigging out and then feeling disgusted with myself, pretty much every single day. What to do about my long-lasting, enduring adoration of food, though?

I turned to Slimming World.

Having tried every diet under the sun, and fluctuating several stones over the course of the past few years, I can safely say that any diet involving eating as much as you like (albeit of prescribed ‘free food’) appealed to my gluttonous nature. The best things about this plan, too, is that a quick trawl of the interweb throws up ‘SW friendly’ versions of pretty much anything. INCLUDING BURGERS!  I’m giving you the exact version, as I make it, and am not labelling anything as which ingredient adheres to which part of the plan; suffice to say this is a tasty, cheap, guilt-free way to eat a burger.

I give you the Babybel burger.



To serve 4 (or 2 greedy guts who want two burgers each) you’ll need:

1 packet of extra-lean mince

1 finely-chopped red onion

Dash of tabasco/Pinch of dried chilli flakes

Dash of Worcester sauce

Salt and pepper, to season (garlic salt, if you have it, is lovely)

4 babybels (I used light ones but you don’t have to)

To serve – salad, grilled field mushroom, grilled bacon, wholemeal rolls (split and toasted), potato wedges


Put the mince, onion, salt and pepper, and sauces into a large bowl. Mix it together, thoroughly, by hand – because there’s a lower amount of fat in the mince, it needs to be manipulated for slightly longer. If it seems as though it’s not holding together, you could add a little beaten egg, but I have never had a problem with this. Divide the mixture into 4.

Peel the babybels (as it were) and put one on top of each section of mince. Shape the meat mixture around the babybel, ensuring it’s covered completely. This is in order to prevent any leakage of the cheese when it’s cooked. This done, spray a baking tray with Frylight and put the patties on top. They’re not the biggest burgers in the world, but spread them out evenly, so they don’t stick together.

Bake in a preheated oven for about 18-20 minutes, or until they’re done. They need to be baked rather than shallow fried for two reasons – it keeps the fat content lower, but more importantly they tend to disintegrate if they’re moved about too much in a frying pan. No one wants cheesy mince mixture instead of a juicy burger!  Whilst they’re baking, if you check and there’s some spillage of cheese, scoop it up and plonk it on the top of the leaky burger – it won’t run away too much.  In the meantime, you can get on with sorting your toppings out; I like a rasher of bacon and a grilled field mushroom.

Once cooked, assemble it all within a bun. I find they’re quite tall, so stick a toothpick in for aesthetic purposes. If you can be bothered.

Apply to face.


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