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.
Divide the mixture equally into four and shape into patties, about 10cm across and a similar size to the buns.
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.
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.
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.