Beef and capsicum burgers

Crammed with Mediterranean herbs and vegetables, these juicy burgers are full of both flavour and nutritional value. Serve in toasted buns with your favourite garnishes.  

Similar Recipes

Serves 4
Preparation 15 minutes
Cooking 14 minutes
 

Ingredients for beef and capsicum burgers

2 large carrots
2 spring onions
1 small red capsicum
1 egg
1 medium slice wholemeal bread
2 cloves garlic, crushed
1 teaspoon dried oregano
2 tablespoons tomato purée
50 g rolled oats
250 g lean beef mince
1 tablespoon sunflower oil
4 x 10 cm burger buns
rocket, torn lettuce and tomato to serve
 

Preparation for beef and capsicum burgers

1. Preheat the grill to medium–high. Finely grate the carrots, thinly slice the spring onions and finely chop the capsicum. Beat the egg in a large bowl. Add the bread and turn the slice in the egg a couple of times. Add the carrots, spring onions, capsicum and garlic but do not mix them in.
 
2. Stir in the oregano and tomato purée, breaking up the bread. Mix in the oats, beef mince and a little salt and pepper. Use your hands to squeeze, knead and thoroughly bind the ingredients.
 
3. Line the grill pan with foil. Shape four 10 cm burgers by first rolling balls, then patting them flat. Place the burgers on the foil and brush with ½ tablespoon oil. Grill for 7 minutes, or until sizzling and browned.
 
4. Carefully turn the burgers using a large spatula, brush with the remaining ½ tablespoons oil and cook for a further 7 minutes. Allow to stand for 2–3 minutes before serving.
 
Cook’s tips:
• Make a large batch of burgers and freeze them ready for future use. They will keep for at least 6 months in an airtight container and can be cooked from frozen by grilling slowly for 20–25 minutes, or longer if you prefer them not completely cooked through.
• To make beef mince, put 250 g lean steak into a mincer or food processor and whizz until crumbly.
 
Alternative ingredients:
• Use pork mince or lamb instead of beef, although lamb has a much higher fat content.
• Try skinned venison sausages instead of beef mince for a richly flavoured low-fat alternative.
 
Each serving provides:
• 1723 kJ • 412 kcal • 24 g protein • 14 g fat of which 3 g saturates • 44 g carbohydrates of which 4 g sugars • 7 g fibre
red meat
 
Red meat
Lean cuts are the healthiest choice for red meat, with any visible fat removed before cooking. Red meat is a key source of haem iron – the iron within the blood pigment haemoglobin – that is easily absorbed by the body and essential for healthy blood. Red meat also contains zinc to boost the immune system.
 
 
 
 
Vote it up
9
Like this Article?Vote it up
 

Daily Tips

Advertisement

Latest Contests

 

Your Words

contribute
We pay up to US$350 for true stories, and US$100 for anecdotes and jokes that we print in the Reader’s Digest Magazine

Send ‘Em To Us!

Weekend recipe

Apple pie

Great for Dinner
party desserts

Time 2 hours

Serves 6

 
Advertisement

Send Free eCards

play free games!

Shop at our store!

• Books
• DVDs
• Music
• Gifts

Shop Singapore 
Shop Malaysia

 

WIN! WIN!

Your chance to win cash & prizes!
Enter now

Are you a winner?
Click here