Preheat a barbecue chargrill plate and flat plate to medium–high. Place the minced beef and dried herbs in a bowl and mix with clean hands until well combined. Roll the mixture firmly into four even-sized patties.
Add the patties to the chargrill plate and cook for 5 minutes, then flip them over. Add the mushrooms, cup-side up, to the chargrill plate. Lightly spray the flat plate with olive oil and crack the eggs onto the plate. Cook everything for a further 5 minutes or until the patties and mushrooms are cooked, and the egg whites have set but the yolks are still runny.
Meanwhile, combine the beetroot, carrot, spring onion and mustard in a bowl. Season with freshly ground black pepper.
Transfer the mushrooms to serving plates and spread with the barbecue sauce. Top with the tomato, avocado, patties, eggs and finally the beetroot mixture. Serve hot.
TIP: Make it vegetarian: Replace the beef mince with four vegetarian patties (look for those that contain 14 g of protein or more per patty).
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||19.1 g|
|- Saturated fat||5.7 g|
|Total carbohydrates||13.4 g|
|- Total sugars||12.2 g|