The ultimate makeover: Burgers

The ultimate makeover: Burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Serves 4
Turn a barbecue favourite into a superhealthy treat without compromising on taste

Nutrition and extra info

  • Freeze raw burgers only
  • Healthy

Nutrition: per serving

  • kcal405
  • fat15.4g
  • saturates5g
  • carbs37g
  • sugars10g
  • fibre5g
  • protein32g
  • salt1.44g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the burgers

  • 400g lean beef mince (10% fat), preferably organic

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 5 spring onions, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 140g finely grated carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic cloves, finely chopped
  • 2 tsp Dijon mustard
  • 1 tbsp chopped tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 medium egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 wholemeal bread rolls, split in half
  • 1½ tsp rapeseed oil, for brushing

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 25g watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the roasted pepper salsa

  • 2 large red peppers halved lengthways and deseeded
  • 100g cherry or baby plum tomatoes, halved
  • 2 tsp lime juice
  • 2 tsp snipped chives
  • ¼ very small red onion, thinly sliced
  • pinch crushed chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

Method

  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. Flatten each piece with your hands into a 10cm round (A), about 2cm thick – a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.

  2. Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), 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 1-2 days ahead and chilled.

  3. 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. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook – don’t move them or they may stick – for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)

  4. Remove and let the burgers rest for 2-3 mins. 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 (D), spooning over some more of the juices. Sandwich together with the tops of the buns.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (13)

reevey's picture
3.75

The burgers weren't that different to any others, but LOVED the red pepper salsa and so did everyone else!

Will make again for the adults for a family BBQ and the burgers as I always make my own and it's as good a recipe as any others I've used before. Kids won't appreciate them or the work involved if under 12!

rosievimes's picture
5

Made these yesterday and they were wonderful! All very straight forward, what could be easier than bunging everything into a bowl and then mixing them together? Next time I would certainly make the burgers further in advance as I think that they need that little bit longer to chill in order to hold together properly. I'd also recommend making the salsa in advance as well, just to minimise the time spent in the kitchen when it actually comes to cooking the burgers.

In the salsa itself, I substituted some chopped celery instead of the onion, which really gave it that added freshness. I cooked the burgers for about four and a half minutes each side which was perfect. The burgers were moist, juicy and full of flavour. Served along side the Baked Skinny Fries, the recipe of which you can also find on this website. Definitely give both a try!

smartbyname's picture

I was missing half of the ingredients for these burgers but still gave them a go anyway and they tasted great...I made them with mince, 1/4 of a white onion, English mustard, garlic infused olive oil, grated carrot and an egg.

sparklyg's picture

Delish burgers and tasty tangy salsa! Had never used tarragon before and couldn't find fresh in my local so used dried instead, it really added something special to the flavour. Would definitely recommend not skipping the tarragon in this recipe.
Yuummmmm :-)

caroljefferson's picture

I made the burgers and served with sweet potato wedges and kiwi and avocado green salad, burgers crumbled somewhat but were nevertheless delicious, big hit with husband and 2 teenage boys!

lisabutcher35's picture
5

Very popular with my children and husband. A firm favourite now.

belgium2970's picture

Very tasty indeed. I added paprika 1 tsp as well. Will make again

lynsaybrockhill's picture
5

Loved these burgers, only thing is I used store prepared salsa for time & convinence. I'll try the recepie for salsa next time round. All in all lovely recepie.

heidinell's picture
5

Very tasty and moist - will definitely make again.

cobhrai's picture
4

easy and a big hit with the guys........ the recipe made very large burgers i might reduce the mince amount next time

janie2go's picture
5

I made these a few months ago and I'm doing them again today. They were absolutely delicious! I didn't change anything and they were beautifully moist and tastey.

elizabethaedwards@btinternet.com's picture
5

This recipe went down a treat with my teenagers, especially the salsa. Since I was only serving 2 there was some salsa left over so on another day I served it with some left over moroccan-style barbecued lamb (by Mary Cadogan, also on this site) and that worked well too. Another excellent recipe for my file.

Hawie's picture
5

The flavours in these burgers were absolutely divine. I have to confess that I found I didn't have any mince, so used stewing steak, which I chopped in the food processor.
I made a tomato salsa instead of doing the red pepper one, as I thought it would go down better with the kids.
Will definitely do again.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.