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Open Faced Burgers with Tomato Chilli Sauce and Veggie Chips

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

A beautiful alternative to regular burgers which often contain dairy and gluten. This is our paleo open faced burger which is so easy to create and is very versatile.

Veggie Chips
 1 large zucchini
 1 large sweet potato
 2 tbsp Changing Habits Coconut Oil
 Changing Habits Seaweed Salt and pepper to taste
 1-2 tsp Changing Habits Turmeric Powder
Burger Ingredients
 500 grass-fed beef or lamb mince
 24 garlic cloves, crushed
 Changing Habits Seaweed Salt and pepper to taste
 1 tbsp Changing Habits Beef Broth
 2 tbsp mixed herbs (we used thyme, rosemary, garlic and onion powder, lemon, rosemary, fennel and dill)
 Changing Habits Coconut Oil for cooking
Salad Ingredients
 816 cos lettuce leaves
 cucumber slices
 Tomato Chilli Sauce
 24 rashers of chemical free bacon
 Optional Add Ins: avocado slices, guacamole, pickled or fermented veggies, grated beetroot

Preheat the oven to 180C.


Line 2 trays with baking paper.


Slice the zucchini and sweet potato into chips and place onto the baking tray. Sprinkle the salt, pepper, turmeric and oil on top then place them in the oven to roast for 40-50 minutes or until golden brown.


Meanwhile mix all the burger ingredients together in a small bowl.


Roll the mince into 4 patties.


Heat a frying pan and add some coconut oil to the pan.


Place the patties onto the pan and and cook on each side until golden brown. Remove the patties and place them onto a plate and allow them the rest.


Add the bacon rashers to the same frying pan and fry until golden and crispy.


Check the chips, if they are ready remove them from the oven.


Place the cos lettuce down onto 4 plates.


Top with the meat patties, cucumber, tomato sauce, crispy bacon and serve the veggies chips on the side with a side serving of the tomato sauce.


Serve immediately and enjoy!

Nutrition Facts

Serving Size Serves 4