Mediterranean beefburgers with red-hot tomato salsa

Recipe by: Zoë Harpham

| Photo by: ReadersDigest

EASY

Ready in 25 mins

Reviews (0) | Tweaks (0)

Prep: 15 mins Cook: 10 mins

Serves: 4

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.

Recipe provided by:

Readers Digest | Healthy One-Dish Cooking

Ingredients

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

TOMATO SALSA

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

Preparation method

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.

EACH SERVING

1 ½ portions vegetables

COOK'S TIP

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.

Nutrition

Protein 34 g
Fat 12 g
Saturates 4 g
Carbohydrate 42 g
Fibre 5.5 g
Sodium 479 mg
Energy 1791 kJ

My Review:

Printed from Allrecipes.com.au 2/09/2010