Ingredients
Method
1.Make ripe tomato sauce. Heat oil in medium saucepan; cook garlic, stirring, until fragrant. Add tomato; cook, uncovered, stirring occasionally, about 30 minutes or until sauce thickens slightly. Remove from heat; stir in vinegar.
2.Meanwhile, combine beef, onion, egg, breadcrumbs, cheese, parsley, garlic and chilli flakes in medium bowl; shape mixture into six patties. Place patties on tray, cover; refrigerate until required.
3.Quarter capsicums; discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin then slice capsicum thinly.
4.Heat oil in large frying pan; cook patties, uncovered, about 5 minutes each side or until cooked through.
5.Preheat grill. Toast bread slices until golden. Spread half the bread slices with half the sauce; top with artichoke, capsicum, patties, rocket then remaining sauce and remaining bread slices.
Blend or process any left over bread to make breadcrumbs. Freeze the crumbs, in user-friendly portions – they’re incredibly useful to have on hand. To save time, use roasted capsicum, available in jars from supermarkets and delicatessens, instead of roasting your own.
Note
