Low Calorie Cheeseburger

1. In a food processor, combine the yoghurt, roasted red pepper, cayenne pepper, paprika, garlic granules, onion granules, lime juice, and a pinch of salt; blend until smooth. Transfer the sauce to a bowl, cover, and refrigerate while you prepare the rest of the burger.

2. Finely chop the red chilli and parsley; set aside for the slaw.

3. Julienne the cucumber and carrot, then place them in a large mixing bowl.

4. Using a mandoline, thinly slice the red and white cabbage; add them to the bowl with the cucumber and carrot.

5. Add the chopped chilli, parsley, a splash of apple cider vinegar, and salt to taste to the vegetable mixture. Toss thoroughly and let the slaw rest for a few minutes to develop flavor.

6. Lightly toast the bun halves in a dry skillet over medium heat for about 1 minute per side, until golden.

7. Shape the lean mince into a patty (about 1 cm thick) using a cookie cutter or your hands; season both sides with salt and pepper.

8. Heat a non‑stick skillet over medium‑high heat, add a drizzle of oil, and sear the patty for 2‑3 minutes on the first side. Flip, season the other side, and place the cheese slice on top.

9. Cover the skillet with a lid and cook for another 2 minutes, or until the cheese has melted and the patty reaches an internal temperature of 160°F (160°F).

10. Remove the patty from the heat and let it rest for 1 minute.

11. Assemble the burger: spread a generous layer of the chilled yoghurt‑red pepper sauce on the bottom bun, add a mound of slaw, place the cheese‑topped patty, scatter pickles to taste, drizzle a second layer of sauce, and finish with the top bun.

12. Serve immediately while the bun is warm and the patty is juicy.