Capsicum and Thyme Burgers

    30 minutes

    These burgers are best eaten over hot rice, not in a bun. They are spiced with nutmeg and cooked in a thyme and capsicum sauce.

    5 people made this

    Serves: 4 

    • 1 egg, beaten
    • 2 tablespoons milk
    • 3/4 cup soft bread crumbs
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 500g beef mince
    • 1/2 cup chopped onion
    • 1 cup (250ml) beef stock
    • 1 tablespoon plain flour
    • 1 1/2 teaspoons Worcestershire sauce
    • 3/4 teaspoon dried thyme
    • 1 medium green capsicum, cut into strips

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large bowl, mix together the egg, milk, bread crumbs, salt and nutmeg. Add beef mince and mix by hand until well blended. Shape into 4 patties. Place a frypan over medium heat. Add patties and brown for 3 to 4 minutes on each side. Remove from the frypan.
    2. Add onion to the frypan and cook until tender but not browned. Drain off excess fat. Whisk together beef stock and flour. Pour into the frypan and stir in Worcestershire sauce and thyme. Cook over medium heat, stirring until thickened. Return patties to the frypan and add green capsicums. Cover and simmer until burgers are cooked through, about 5 minutes.

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    Reviews in English (4)


    This is a great recipe. Very tasty! However, I would make some changes to it. I would eliminate the salt because salt can be added at the table as necessary. When you cook the onions I would add 1 or 2 cloves of garlic for more flavor. Also, I found that this dish is really great with mashed potatoes but there was not enough gravy for 4 servings over the hamburger and also the potatoes. I would increase the beef broth to two cups and add more green peppers and onions. Slightly increase the nutmeg and thyme also. The recipe said 30 minutes and I had the meal on the table in 30 minutes. One of the better recipes I have tried here.  -  08 Feb 2006  (Review from Allrecipes USA and Canada)


    Wow, these are arguably the best burgers my wife and I have ever had, and I'm not a big burger fan. The gravy is perfect in place of the typical condiments, a fantastic flavor. I added some garlic powder the meat mix and then sauteed mushrooms, adding them to the gravy w/ peppers after the patties were done cooking...DELICIOUS! Excellent with swiss cheese on top. Kudos on this... take the recipe to a burger competition!  -  08 Jun 2006  (Review from Allrecipes USA and Canada)


    This is definately the best skillet-cooked burger recipe I've had had. I followed the recipe primarily except for omitting the salt, pouring in a full can of beef broth to increase the sauce, and adding some provolone cheese at the end. The sauce was fantastic, with a great flavor. The down side: my husband and I found the burgers a little bland, because almost all the seasonings were in the sauce, rather than the burger. I think that for next time, my recommendation would be to sprinkle some of the thyme on each side of the burgers during the browning stage, along with some other seasonings, such as pepper, onion powder, and garlic powder. I will be making this again in the future.  -  28 Jan 2008  (Review from Allrecipes USA and Canada)