BBQ Burgers with Tomato Salsa

BBQ Burgers with Tomato Salsa


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Sun dried tomatoes give these beef burgers a Mediterranean flair. They are topped with a spicy tomato salsa with capsicum and green chillies. Served on a bun with rocket.

Zoë Harpham

Serves: 4 

  • Burger
  • 500g lean minced beef
  • 1/4 cup (30g) wholemeal breadcrumbs
  • 2 garlic cloves, crushed
  • 1/4 cup (40g) sun dried tomatoes in oil, drained and finely diced
  • 2 tablespoons chopped fresh coriander
  • 4 burger buns
  • 50g rocket
  • Salsa
  • 250g vine-ripened tomatoes, finely diced
  • 1 red capsicum, deseeded and finely diced
  • 1/2 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

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


  1. Preheat a grill or barbecue to medium. (Alternatively, you can use frying pan, 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 10cm 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. Salsa

  5. 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.
  6. 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.


1 1/2 portions vegetables


Make the patties in advance. Cover with plastic wrap and refrigerate for up to 2 days, or freeze for up to 1 month. Thaw before cooking. The salsa can be made the day before and stored in the refrigerator, covered with plastic wrap.

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