The Perfect Healthy Burger

A perfect Saturday night burger recipe – better yet it’s healthy too.


The Bun

  • 650g strong flour
  • 1tbsp sea salt
  • 2tbsp caster sugar
  • 50g butter, diced
  • 15g fresh yeast
  • 400ml warm milk
  • 1 egg, beaten

The Pattie

  • 700g beef chuck, chilled
  • 300g beef fat, chilled
  • 25g Murray River salt
  • 1 zucchini, ground
  • 1 carrot, ground

Shed Sauce

  • 250g mayonnaise
  • 250g yoghurt
  • 100g cornichons
  • 100g American mustard
  • 50g homemade ketchup
  • 240g Joan’s green tomato chutney
  • 10g sea salt
  • 90ml white pickling vinegar

Homemade Ketchup
Makes 4 litres

  • 12kg ripe tomatoes, chopped
  • 6kg brown onions, sliced
  • 1.2kg red pepper, chopped
  • 400g brown sugar
  • 800ml cider vinegar
  • 4g dry mustard
  • 4 cinnamon sticks
  • 4g all spice, whole
  • 4g cloves, whole
  • 4g mace, whole
  • 4g celery seeds, whole
  • 4g black peppercorns, whole
  • 4 bay leaves
  • 4 garlic cloves, bruised
  • Paprika to taste


  • Shredded lettuce 
  • Sliced tomato
  • Sliced Westmont dill pickles
  • Ricotta
  • Bacon rashers


For the Bun
Mix the sugar and flour and rub in the butter until it has the consistency of crumbs
2. Combine the milk and the egg, then add the yeast
3. Make a well in the flour mix, and slowly pour in the milk and egg mix. Combine well
4. Knead for 10mins
5. Place the dough into a bowl, cover with cling film and let rise for one hour
Knock back and scale to 18 portions
Roll out and slightly flatten each portion
Let rise for 45 mins
To glaze, brush with milk and sprinkle with salt and sesame seeds
Bake at 200C until brown

For the Pattie
Sprinkle the beef and fat with salt
2. Mince through a 1/8th mincing plate twice
3. Mix through the ground zucchini and carrot
4. Roll into 140g balls
5. Cook on a hot grill for 4mins, turn and cook for a further 2mins, placing the cheese on top to melt

For the Sauce
Place all ingredients into a food processor and combine until a smooth consistency is achieved

For the Ketchup
Simmer tomato, onion and capsicum until very soft
Blend with a stick blender and then pass through a coarse drum sieve
Return to pot with vinegar, sugar and mustard
Add spices, garlic and bay leaves, wrapped in muslin
Add salt to taste
Bring to boil and simmer until reduced to a thick consistency
Add paprika to taste and adjust seasoning

Building the burger

For the perfect burger, we recommend buillding the burger in the order below from bottom to top:
Bottom bun
Shed sauce
Shredded lettuce
Bacon rasher
Sliced tomato
Sliced pickles
Shed sauce
Top bun

Expect more food like this at Kids in the Kitchen, where Grosvenor Hotel head chef Paul Tyas is hosting a burger-making class, encouraging kids to put on an apron and get enthusiastic about food.