These burgers can be made 1-2 days in advance and are a great dinner option, especially for summer BBQs! We always recommend adding a side salad to increase your raw vegetable intake!
Beef Mince, Extra Lean 400 g
Carrots, Finely Grated 140 g
Spring Onion, Finely Chopped 50 g
Dijon Mustard 10 g
Chopped Tarragon 5 g
Medium Egg, Beaten 30 g
Wholemeal Bread Rolls 180 g
Rapeseed Oil, For Brushing 5 ml
Watercress 25 g
Red Peppers, Halved Lengthways and Deseeded 320 g
Cherry or Baby Plum Tomatoes, Halved 100 g
Juice of a Lime 10 ml
Snipped Chives 10 ml
Red Onion, Thinly Sliced 15 g
Crushed Chillies 1 g
1. Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4.
2. Flatten each piece with your hands until approx. 10cm round and 2cm thick (a similar width to the buns). Chill for about 30 minutes. Note: to make the day ahead, stack the burgers between pieces of grease proof paper to stop them sticking, wrap in cling film then chill until ready to cook.
3. Meanwhile, heat the oven to 200C. Lay the peppers, cut sides down, on a non stick baking sheet. Roast for 35 minutes until the skins are charred, laying the tomatoes next to them, cut side up, for the final 3 minutes just to soften slightly.
4. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5 -10 minutes until cool enough to handle.
5. Peel off the pepper skins, chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1 to 2 days ahead and chilled.
6. Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars.
7. Brush each burger on one side with some of the rapeseed oil.
8. Place on the hot griddle, oiled side down. Cook, do not move them or they may stick, for 5 minutes on medium heat, brush the side which has no oil with the rest of the oil, then turn and cook for another 5 minutes. For well done, add an extra 1 to 2 minutes to each side.
9. Remove and let the burgers rest for 2 to 3 minutes.
10. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa, spooning over some more of the juices. Sandwich together with the tops of the buns.
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