Turn these beef burgers into even more of a summer hit by grilling the red peppers and the patties on the BBQ.
Ingredients
2 | Garlic cloves, crushed |
500 g | Beef mince |
1 | Egg |
2 tsp | Worcestershire sauce |
1 | Onion, diced |
1 pinch | Salt & freshly ground pepper |
1 dash | Oil, to cook |
2 | Red peppers |
4 | Baps |
1 serving | Horseradish sauce |
1 serving | Aioli, or good quality egg mayo |
1 | Avocado, sliced |
1 serving | Capers |
1 handful | Rocket leaves |
Directions
- Make the patties by combining the mince, garlic, egg, Worcestershire sauce, onion and seasoning. Let sit while preparing the peppers.
- Grill the whole peppers either over an open flame or under a hot grill. Turn frequently until the skin has blackened. Put into a paper bag and close or into a bowl covered with plastic wrap, so they steam. When cool, rub off the skin, halve to remove the seeds and stalk then slice.
- Form the mince into 4 patties. Cook in a hot pan with a little oil for 3-4 minutes on each side or until cooked through.
- Halve the baps and lightly toast. Spread with mayo and horseradish then rocket, peppers, beef, avocado, more mayo and capers.
Tip:
Make this recipe even better with homemade mayonnaise. See our how-to video here'How to make mayonnaise'.