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Nutrition: per serving

  • kcal260
  • fat6g
  • saturates2g
  • carbs30g
  • sugars0g
  • fibre2g
  • protein23g
  • salt1.1g
    low
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Method

  • step 1

    Tip the couscous into a medium bowl, pour over 75ml/21⁄2fl oz boiling water and leave it for a few minutes to swell and absorb all the water. Add the mince, onion, dried herbs, chives and chilli powder then grind in plenty of salt and pepper. Mix thoroughly then shape into 6 oval burgers – slightly larger than the bread slices.Cover with foil and chill until ready to cook. (Can be made up to 24 hours ahead.)

  • step 2

    Preheat the grill or barbecue then cook the burgers for 5-6 minutes on each side, or more if you like them well cooked.

  • step 3

    Grill or lightly toast the slices of bread and spread with mustard. Top with the peppers, rocket and a burger and serve.

Recipe from Good Food magazine, July 2003

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Comments, questions and tips (8)

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Overall rating

A star rating of 3.6 out of 5.8 ratings

jennypiccolo

A star rating of 5 out of 5.

my husband's favourite burgers, have made them several times for the family, with a variety of sides. Freeze fine too.

melanieday

A star rating of 3 out of 5.

These burgers were tasty and easy to make. The texture from the cous cous was a little unusual but they still tasted good.

sammendez1

A star rating of 4 out of 5.

I thought these were great - meaty and really tasty - and a decent size patty too. Didn't have any problems with them falling apart, and really enjoyed the cous cous in them. The Roasted red pepper goes really well, as does the rocket. I served with sweet potatoe wedges

malteser24

A star rating of 1 out of 5.

Like elizabeth I just made this burgers and when put on the BBQ they all fell apart through the grill! is there something missing in the recipe? A star for the flavour but I don't think I will be making these burgers again.

karenwhitby

A star rating of 3 out of 5.

They stayed together pretty well & I like the fact that they are healthier than normal burgers. A little light on seasoning though... despite the chilli powder they still tasted a bit bland.

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