Beef Burger

 

Beef Burger

It’s hard to turn down a quality homemade burger and this recipe for Beef Burgers with Roast Capsicum Basil Salsa and Smoky Sauce is set to become a family favorite.

A good sauce can take a burger from being mediocre to sensational, and that’s what this roast capsicum basil salsa and the smoky sauce do, making this burger an absolute winner! This recipe featured in the Classic bag of My Food Bag and is guaranteed to be a favorite with kids and adults all round (as thousands of people attested too!).

Sometimes I just like to eat my burgers without the bread bun, wrapped up in Cos lettuce leaves instead – which makes them a bit lighter (and gluten-free). Give these babies a go this weekend!

Nutritional Information Per Serving

Calories

481

Carbs

41 g

Sugar

11.7 g

Total Fat

21.9 g

Protein

34.8 g

Ingredients

    breadcrumbs 1/3 cup (you can use GF breadcrumbs if you like)

    milk 2 tablespoons

    beef mince 500-600g

    red onion 1/2, grated or very finely chopped

    egg 1

    salt 1 teaspoon

    freshly ground black pepper ½ teaspoon

    finely chopped thyme or 3 tablespoons parsley 2 tablespoons

Roast capsicum basil salsa

    roast red pepper (from a jar or the deli) 1 large

    canned crushed tomatoes 1 cup

    basil leaves 1/3 cup chopped

    chilli flakes pinch of (optional)

To assemble and serve

    Portobello mushrooms 4-5 large, stalks trimmed

    good-quality mayonnaise 3-4 tablespoons

    smoked paprika 1/2 teaspoon

    lemon juice 1-2 tablespoons

    burger buns 4-5

    baby rocket leaves 4 small handfuls

    tomatoes 2 sliced

    red onion 1/2, sliced thinly into rings

Method

    In a large mixing bowl, stir together breadcrumbs and milk, then add all remaining burger ingredients. Use your clean hands to mix and combine the ingredients together well. Shape into 4-5 patties (about 2cm thick) and set aside on a plate in the fridge for 5-10 minutes to firm up a little.

    Finely dice roast capsicum. Place crushed tomatoes in a sieve and use the back of a spoon to press down on them to squeeze out most of the excess liquid. Mix with diced roast capsicum, basil leaves and chilli flakes (if using) and season to taste with salt and pepper.

    Heat a good drizzle of olive oil in a large fry pan or on a preheated BBQ hotplate on medium heat. Cook beef burgers and then whole Portobello mushrooms (while the beef burgers rest) for 3-4 minutes on each side, until beef burgers are well browned and cooked through, and mushrooms are soft. Use a fish slice to press down on the patties and mushrooms while they are cooking.

    Mix mayonnaise, lemon juice and paprika together and season to taste with a little salt.

    Cut burger buns in half and warm in the oven or in the pan or on BBQ.

To serve, top each burger bun with some smoky mayo, rocket leaves, a burger patty, mushroom, and slices of tomato and onion. Top with salsa, a little more mayo and top burger bun.