Homemade beef burgers with grilled vegetables
Burgers with grilled vegetables
Serves
4
Prep Time
30 mins
Cook Time
20 mins
As it’s summer, these beef burgers can be cooked on the barbecue along with the vegetables, but they can just as easily be cooked in a frying pan or on a char-grill on the stove top. The bistro butter adds succulence and extra flavour to the burgers, but is not a must.
As it’s summer, these beef burgers can be cooked on the barbecue along with the vegetables, but they can just as easily be cooked in a frying pan or on a char-grill on the stove top. The bistro butter adds succulence and extra flavour to the burgers, but is not a must.
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ShareIngredients
600g Quality Mark beef mince
The best way to determine the patty is cooked through is to use a meat thermometer. Patties should reach an internal temperature of 75ºC.1 onioni
finely chopped1 garlic clove
crushed2 slices wholemeal bread
soaked in 2 tbsp milk1 egg
1 tsp Dijon mustard
2 Tbsp grated Parmesan cheese
1 Tbsp olive oil
50g softened butter
1 crushed garlic clove
2 Tbsp finely chopped parsley
1 tsp chopped fresh thyme
2 courgettes
halved lengthwise and sliced diagonally1 red capsicum
seeds removed and slicedseasonal greens
Toss 2 tablespoons drained and chopped capers through the grilled vegetables for an extra zing.2 Tbsp olive oil
1 tablespoon lemon juice
200g hummus
Method
Mix all the ingredients together in a small bowl.
Add freshly ground black pepper then place on a piece of baking paper and roll up into a cigar shape, twisting the ends.
Place in the freezer to firm up quickly.
Preheat the barbecue plate, grill or frying pan to a medium heat.
Place the onion, garlic, bread with milk, egg, Dijon mustard and Parmesan cheese (if using), in a large bowl and mix well to break up the bread or mix in a food processor.
Add the beef mince and season.
Mix to combine.
Using wet hands mix together forming into 8 patties about 2.5cm thick, pressing together just enough to form loose but shaped patties.
Make a horizontal slit in the side of each patty and place in a small slice of the bistro butter.
Place the patties onto a well heated oiled barbecue plate or pan.
Cook for about 5 minutes on each side before transferring to a warm plate.
Cover loosely with foil and leave to rest while you grill the vegetables.
Place prepared vegetables in a large bowl and toss with oil and lightly season.
Cook on the barbecue, grill or frying pan for about 3 minutes on each side until tender.
Stack the ingredients by placing one patty on a plate and spread with a little hummus.
Place on some grilled vegetables then top with another patty.
Finish with a few more grilled vegetables.
Repeat with remaining patties and vegetables.
Serve with a simple green leaf salad dressed with vinaigrette.
Nutrition Information per Serving (440g)
This nutrition analysis is based on 4 serves.
