Big bad burger, meet healthy, fiber-filled prune. They may seem an unlikely pair, but this mix of dried fruit with meat makes for a great North-African-inspired burger, and it ups the nutritional profile.
Since we’re sold on the fact that just three prunes counts as one of your daily recommended fruits, we’re serving up two recipes perfect for grilling this summer.
Plum Juicy Burgers
Ingredients:
- 450 g lean minced beef
- 225 g prunes (California prunes are softer and will blend better, but any will do.)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 hamburger buns, split and warmed
- Lettuce leaves
- Tomato slices
- Condiments
Preparation: Blend prunes in a food processor with 4 tbsp of water until they have the consistency of double cream. Mix together the mince and puree and lightly shape into four ½ inch thick burgers.
Heat large non-stick pan for about two minutes over medium heat until hot and place burgers in pan. Cook for 10-12 minutes until burgers are cooked through. Season with salt and pepper and serve burgers in buns with lettuce, tomato and condiments.
Bacon Wrapped Sausages and Prunes (Serves 10-12)
Ingredients:
- 12 rashers/strips rindless streaky bacon
- 12 cocktail sausages
- 12 pitted prunes
Preparation: Using the back of a knife, stretch each rasher/slice of bacon and cut in half. Wrap a piece of bacon around each sausage and around each prune.
Throw these on a hot barbecue until sausages are cooked and the bacon is crispy. Serve immediately.
