Name: Tasty beef burgers
Cook time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 1.5 kilogram minced beef; 3 clove garlic, crushed; 2 tablespoon wholegrain mustard; 2 tablespoon tomato sauce; 1/2 teaspoon salt; 1/2 teaspoon smoked paprika; 1 egg; 2 tablespoon dry breadcrumbs; 3 medium (500g) red onions, sliced; 10 round bread rolls, split; 1 oakleaf lettuce; 4 medium (750g) vine-ripened tomatoes, sliced; 200 gram roasted red capsicum, sliced thinly; 10 slice swiss cheese; sauce or relish, for serving

Tasty beef burgers

Burgers have a bit of a bad image, mainly due to fast-food chains using highly processed ingredients and loads of fat. In fact, burgers are a wholesome and well-rounded meal if made with quality ingredients. Lean beef, salad vegetables, the bread of your choice – it’s all good, healthy stuff. Some people swear by beetroot on a burger, while others love pineapple, bacon and egg or a whole range of salads. However you like them, they’re a delicious family favourite.

Ingredients

1.5 kilogram minced beef

3 clove garlic, crushed

2 tablespoon wholegrain mustard

2 tablespoon tomato sauce

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1 egg

2 tablespoon dry breadcrumbs

3 medium (500g) red onions, sliced

10 round bread rolls, split

1 oakleaf lettuce

4 medium (750g) vine-ripened tomatoes, sliced

200 gram roasted red capsicum, sliced thinly

10 slice swiss cheese

sauce or relish, for serving

Method

1.In a large bowl, combine the mince, garlic, mustard, sauce, salt, paprika, egg and breadcrumbs. Mix well with your hands, massaging the meat thoroughly. Divide mixture into 10 patties. Flatten the patties with your hands until they are about 2cm thick.

2.Place patties on the oiled flat hotplate of the barbecue on medium-high heat. Flatten patties to approximately 10cm diameter. Cook, turning once, for about 4-5 minutes per side or until just cooked through.

3.Meanwhile, place the red onion on the hotplate with a little oil and cook until soft.

4.Toast the rolls briefly on the barbecue, cut-side down. Place lettuce, tomato, capsicum, beef, cheese and onions between rolls. Serve with sauce or relish.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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