Homemade beef burgers with grilled vegetables

Burgers with grilled vegetables

Serves

30 mins

Prep Time

20 mins

Cook Time

Recipe author

Kathy Paterson

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.

Rate this recipe

High Iron

Low Sodium

Beef,

Mince,

Lunch,

Dinner,

Burger

Ingredients

Patties

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 onion

finely chopped

1 garlic clove

crushed

2 slices wholemeal bread

soaked in 2 tbsp milk

1 egg

1 tsp Dijon mustard

2 Tbsp grated Parmesan cheese

1 Tbsp olive oil

Bistro butter

50g softened butter

1 crushed garlic clove

2 Tbsp finely chopped parsley

1 tsp chopped fresh thyme

Grilled vegetables

2 courgettes

halved lengthwise and sliced diagonally

1 red capsicum

seeds removed and sliced

seasonal greens

Toss 2 tablespoons drained and chopped capers through the grilled vegetables for an extra zing.

2 Tbsp olive oil

1 tablespoon lemon juice

To serve

200g hummus

Method

To Make Butter

To Make Patties

To Grill Vegetables

To Assemble

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.

Nutrition Information per Serving (336g)

Vitamin B12 and well absorbed haem iron found in animal foods, including beef and lamb, have a part to play in energy levels and a healthy immune system.

Energy

2144kJ (512 kcal)

Protein

41.4g

Total Fat

33.2g

Saturated Fat

13.3g

Carbs

11.4g

Dietary Fibre

Sodium