Homemade beef burgers with grilled vegetables
Burgers with grilled vegetables
4
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.
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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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
i
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
1
Mix all the ingredients together in a small bowl.
2
Add freshly ground black pepper then place on a piece of baking paper and roll up into a cigar shape, twisting the ends.
3
Place in the freezer to firm up quickly.
Nutrition Information per Serving (440g)
This nutrition analysis is based on 4 serves.
Energy
2429kJ (581 kcal)
Protein
43.6g
Total Fat
36.2g
Saturated Fat
13.3g
Carbs
17.2g
Dietary Fibre
7.0g
Sodium
372mg
Iron
5.9mg
Zinc
8.3mg
Vitamin B12
1.6µg
