| | Veal and olive burgers with tzatziki
Veal and olive burgers with tzatziki
Veal and olive burgers with tzatziki 4.3-5 9
  • Calories: 1645 kj
  • Fat: 10g
  • Carbohydrates: 10g

How to Make:

  1. Place the mince, tomato, olive, parsley and egg in a bowl. Season. Mix until well combined. Divide into 4 portions and shape each portion into a 2cm-thick patty.
  2. Preheat a chargrill on high. Spray zucchini with oil. Cook for 1 minute each side or until tender and slightly charred. Transfer to a plate and cover loosely with foil to keep warm.
  3. Cook patties for 4 minutes each side or until cooked through. Top roll bases with spinach, patties, relish, tomato and zucchini. Top with remaining roll.
  4. Place the tzatziki in a bowl and top with mint. Serve with the burgers.
Time for preparing:
10 min.


  • 400g veal mince
  • 45g (1/3 cup) semi-dried tomatoes, finely chopped
  • 40g (1/4 cup) pitted kalamata olives, coarsely chopped
  • 2 tablespoons chopped fresh continental parsley
  • 1 egg, lightly whisked
  • 2 zucchini, peeled into ribbons
  • 4 seeded bread rolls, split
  • 50g baby spinach leaves
  • 1/3 cup Always Fresh Beetroot Relish
  • 8 cherry tomatoes, thickly sliced
  • 80ml (1/3 cup) low-fat tzatziki
  • Chopped fresh mint, to serve