Beef & red pepper burgers

Prep: 30 mins Cook: 40 mins

Easy

Serves 6

Pack your patties with extra vegetables - carrot and roasted pepper - to boost flavour and up your veggie intake

 

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal199
  • fat10g
  • saturates4g
  • carbs9g
  • sugars3g
  • fibre1g
  • protein18g
  • salt0.4g
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Ingredients

  • 1 red pepper, cut into quarters
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g lean steak mince
  • 1 medium egg
    Eggs

    Egg

    egg

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

  • 1 carrot, coarsely grated
    Carrot

    Carrot

    ka-rot

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

  • 50g stale breadcrumbs
  • 40g cheddar, finely sliced
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

To serve

  • 6 floury rolls, halved
  • 3 tbsp mayonnaise
  • ¼ cucumber, or 1-2 mini cucumbers, sliced

Method

  1. Heat oven to 200C/180C fan/ gas 6. Put the pepper on a baking tray and rub with 1/2 tbsp oil. Roast in the oven for 25-30 mins, turning once halfway through. Remove and allow to cool slightly before finely chopping.

  2. Tip the mince, roasted pepper, egg, carrot and breadcrumbs into a large bowl and mix well. Using your hands, shape the mixture into six equal burgers.

  3. Heat the remaining oil in a large, heavy-based, non-stick frying pan over a medium heat. Fry the burgers for 5-6 mins each side until cooked through. Top with slices of cheddar. Spread the rolls with mayo, add the burgers and top with slices of cucumber.

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Comments (1)

YvonneNguyen's picture

very good

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