Mediterranean beefburgers with red-hot tomato salsa

    25 mins

    Sun-dried tomatoes, garlic and herbs create a Mediterranean flavour, and a fresh chilli and tomato salsa adds extra zip. Making your own burgers is so worthwhile, as they're much lower in fat than most ready-made burgers, and you can flavour them as you please.

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    Serves: 4 

    • 500g lean minced beef
    • ¼ cup (25g) wholemeal breadcrumbs
    • 2 garlic cloves, crushed
    • ¼ cup (40g) sun-dried tomatoes in oil, drained and finely chopped
    • 2 tablespoons chopped fresh coriander
    • 4 burger buns
    • 50g rocket
    • 250g vine-ripened tomatoes, finely diced
    • 1 red capsicum, deseeded and finely diced
    • ½ mild green chilli, deseeded and finely chopped
    • 1 red chilli, deseeded and finely chopped
    • 2 teaspoons balsamic vinegar
    • 1 tablespoon snipped fresh chives
    • 1 tablespoon chopped fresh coriander

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat a grill or barbecue to medium. (Alternatively, you can use a cast-iron, ridged grill pan on the stove for cooking the patties.) Place the minced beef, breadcrumbs, garlic, sun-dried tomatoes and coriander in a large bowl and use your hands to mix the ingredients together thoroughly.
    2. Divide the mixture equally into four and shape into patties, about 10 cm across and a similar size to the buns.
    3. Brush the grill rack or grill tray lightly with oil and cook the patties for 3–4 minutes on each side, until browned on the outside and cooked through.
    4. To make the salsa, mix together all the ingredients in a bowl. Season to taste. You can chop all the salsa ingredients together in the food processor to save time — just use the pulse button to get the right consistency.
    5. Split the buns in half and pop under the grill or onto the barbecue rack to toast lightly. Place a few rocket leaves on each base, top with a patty and add a spoonful of salsa, then replace the tops. Serve immediately.

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