Mediterranean Burgers with Spicy Tomato Salsa
Making your own burgers is always worth the effort. Not only do they tend to be much lower in fat than most ready-made patties, but you’re also free to season them as you please. Here, sun-dried tomatoes, garlic and herbs lend ground beef a distinctly Mediterranean flavour.
| Servings | Prep Time | Cook Time |
| 4 | 15minutes | 10minutes |
| Servings | Prep Time |
| 4 | 15minutes |
| Cook Time |
| 10minutes |
Ingredients
- 500 g beef lean minced
- 1/4 cup wholemeal breadcrumbs
- 2 garlic cloves crushed
- 1/4 cup sun-dried tomatoes in oil drained and finely chopped
- 2 tbsp fresh coriander chopped
- 4 burger buns
- 50 g rocket arugula
- TOMATO SALSA
- 250 g 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 tsp balsamic vinegar
- 1 tbsp snipped fresh chives
- 1 tbsp fresh coriander chopped
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- 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.
- Divide the mixture equally into four and shape into patties, about 10 cm 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.
- 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.
- 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.
