• Servings : 2
  • Preparation : 15 minutes
  • Cook time : 10 minutes
  • Calories : 400 cal
  • Carbohydrate : 41 g
  • Lipid : 16 g
  • Fiber : 4 g
  • Protein : 23 g
Burger très mince garni d'une salade d'asperges fraîche et savoureuse. Une recette santé est estivale signée Isabelle Huot Docteure en nutrition et Mélanie Marchand, chef culinaire.


    Light sauce

    • 30 ml (2 tbsp) light mayonnaise
    • 15 ml (1 tbsp) light sour cream
    • 2.5 ml (½ tsp) juice lemon
    • 2.5 ml (½ tsp) maple syrup
    • ½ Lebanese cucumber, grated and squeezed between hands to drain

    Asparagus salad

    • Salt and pepper, taste
    • ½ red onion (small), finely chopped
    • White vinegar to cover


    • 10 asparagus, cut into ribbons (using a peeler)
    • 150 g of lean ground beef
    • Meat seasonings from Isabelle Huot Doctor of Nutrition, to taste
    • 2 hamburger buns
    • 2 slices of tomatoes


    1 - In a bowl, combine all the ingredients for the light sauce. Season with salt and pepper to taste. Set aside.

    2 - In another bowl, place the red onions and cover with white vinegar. Marinate 30 minutes.

    3 - Add the asparagus ribbons and a small amount of light sauce. Mix gently. Set aside.

    4 - In a bowl, place the meat and add the meat seasonings. 'Isabelle Huot Doctor of nutrition, to taste.

    5 - Divide the meat in half and form two balls. Place on a piece of parchment paper then crush to form two very thin patties.

    6 - In a hot non-stick pan (or on the BBQ), cook the patties for 2 to 3 minutes on each side (or until cooked through). Remove from the heat.

    7 - Lightly toast the buns.

    8 - Add a little light sauce on the buns.

    9 - Garnish with a patty of meat, a slice of tomato and the asparagus salad on top.

    10 - Close and serve right away. ot

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