Mediterranean beefburgers with red-hot tomato salsa
Sun-dried tomatoes, garlic and herbs create a Mediterranean flavour, and a fresh chili and tomato salsa adds extra zing. Making your own burgers is so worthwhile, as they’re much lower in fat than most pre-made burgers, and you can flavour them as you please.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 10minutes |
Ingredients
- 500 g lean ground beef
- 1/4 cup whole-wheat breadcrumbs
- 2 garlic cloves crushed
- 1/4 cup sun-dried tomatoes in oil drained and finely chopped
- 2 tbsp cilantro chopped
- 4 Burger buns
- 50 g arugula
- Tomato Salsa
- 250 g vine-ripened tomatoes finely diced
- 1 red pepper deseeded and finely diced
- 1/2 mild green chili pepper deseeded and finely chopped
- 1 red chili pepper deseeded and finely chopped
- 2 tsp balsamic vinegar
- 1 tbsp fresh chives snipped
- 1 tbsp cilantro chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat a barbecue or cast-iron grill pan to medium. Place the ground beef, breadcrumbs, garlic, sun-dried tomatoes and cilantro 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 onto the barbecue rack or grill pan to toast lightly. Place a few arugula leaves on each base, top with a patty and add a spoonful of salsa, then replace the tops. Serve immediately.
Recipe Notes
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.
Each serving: 34 g protein, 12 g fat of which 4 g saturates, 42 g carbohydrate, 5.5 g fibre, 428 Calories
