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Recipe: A Healthier Take on Three Junk Food Classics – Cali Press

Baby it’s cold outside!!! And we don’t know about you guys, but when it’s cold we crave the hallmark of fast food establishments… burgers, fries and soft drinks. But, as our trio below proves, they don’t have to be greasy, filled with cheap ingredients and loaded with sugar! Yep, that goes for the ‘fizzy drink’ as well. Tell you more? Check out this Wholesome Cook recipe that is living proof that burgers, chippies and soft drinks don’t have to be all junky.


A Healthier Take on Junk Food: Burger, Chippies and Fizzy Drinks

Total time:  25 mins | Serves: 4


  • ⅓ cup raw buckwheat groats or activated buckwheat
  • 300g grass-fed beef mince
  • 2 sprigs spring onion, sliced finely


  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt flakes
  • Olive Oil


  • ¼ cup organic or homemade mayonnaise
  • 1 tablespoon freshly chopped dill
  • 4 round seeded bread rolls
  • 6 cos lettuce leaves
  • A few slices red onion
  • 1 large tomato
  • 4 slices cheddar cheese
  • 4 fermented dill pickles
  • 100g salted sweet potato crisps
  • Your choice of kombucha




  1. Rinse buckwheat, transfer to a small saucepan and fill with enough water just to cover. Bring to the boil over medium heat, then with lid on cook on low heat for 5-8 minutes or until the groats are soft.
  2. Drain, spread in the sieve and allow to cool for 10 minutes.
  3. Once the buckwheat has cooled enough to handle, transfer it to a bowl and add the mince, spring onion and spice mix.
  4. Using your hands ‘knead’ well for 3-4 minutes to help the meat bind. Form 4 evenly-sized patties, about 1cm thick.
  5. Heat oil in a large pan set over medium high heat and add the patties. Cook for 2-3 minutes then flip and cook for a further 3-4 minutes.
  6. Meanwhile mix the mayonnaise with the dill. Slice the bread rolls in half and spread each half with some of the mayonnaise mix. Top with sliced lettuce, onion slices and sliced tomato. Place a patty on top and add the cheese. Top with the other half of the bun and serve with sliced fermented dill pickles and a handful of sweet potato crisps. Re the crisps, a little indulgent we know, but Harris Farm also stock the Boulder Canyon brand of coconut or olive oil cooked chips which are great!
  7. For a healthier fizzy drink substitute, try some kombucha for that ultimate fast food-to-wholefood makeover. Like most fermented foods, because of the live, good bacteria in the drink, the rule here is to start slow, so either go with a cup serving to start with or dilute it with water if you are going to have more than a glass.

For a fabulous flavour in the patty itself, add as many of the homemade spice mix ingredients as you have on hand – this way you will avoid additives that lurk around in pre-made spice and packet mixes. Remember, you can use raw, or activated buckwheat groats in this recipe. As for the mayonnaise, organic or homemade are best and for the pickles, to get the best probiotic benefit, they should be fermented using a water and salt solution instead of a vinegar and sugar mix. You can cook the patties on a barbecue and skip the frying part if you prefer. Enjoy!

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