Homemade Beef Burgers with Grilled Vegetables
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Homemade Beef Burgers with Grilled Vegetables

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As it’s summer, these beef burgers can be cooked on the barbecue along with the vegetables, but they can just as easily be cooked in a frying pan or on a char-grill on the stove top. The bistro butter adds succulence and extra flavour to the burgers, but is not a must.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 600g Quality Mark beef mince
  • 1 onion, very finely chopped
  • 1 clove garlic, crushed
  • 2 slices wholemeal toast bread soaked in 2 tablespoons milk
  • 1 egg
  • 1 teaspoon Dijon mustard
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 tablespoon oil

Bistro butter 

  • 50g butter, softened
  • 1 clove garlic, crushed
  • 2 tablespoons parsley leaves, very finely chopped 
  • 1 teaspoon thyme leaves, chopped

Grilled vegetables 

  • 2 zucchini, trimmed, halved lengthwise and sliced  diagonally
  • 1 red or yellow capsicum, sliced into thick pieces
  • Seasonal vegetables, eg eggplant, fennel 
  • 2 tablespoons oil
  • Juice of ½ lemon

To serve 

  • 200g store-bought hummus


Bistro butter 

Mix all the ingredients together in a small bowl. Add freshly ground black pepper then place on a piece of baking paper and roll up into a cigar shape, twisting the ends. Place in the freezer to firm up quickly.


Preheat the barbecue plate, grill or frying pan to a medium heat. Place the onion, garlic, bread with milk, egg, Dijon mustard and Parmesan cheese (if using), in a large bowl and mix well to break up the bread or mix in a food processor. Add the beef mince and season. Mix to combine.
Using wet hands mix together forming into 8 patties about 2.5cm thick, pressing together just enough to form loose but shaped patties. Make a horizontal slit in the side of each patty and place in a small slice of the bistro butter. 
Place the patties onto a well heated oiled barbecue plate or pan. Cook for about 5 minutes on each side before transferring to a warm plate.Cover loosely with foil and leave to rest while you grill the vegetables.

Grilled vegetables

Place prepared vegetables in a large bowl and toss with oil and lightly season. Cook on the barbecue, grill or frying pan for about 3 minutes on each side until tender.

To assemble

Stack the ingredients by placing one patty on a plate and spread with a little hummus. Place on some grilled vegetables then top with another patty. Finish with a few more grilled vegetables. Repeat with remaining patties and vegetables. Serve with a simple green leaf salad dressed with vinaigrette.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 336g
Energy kJ (kcal) 2144 (512)
Protein (g) 41.4
Fat (g) 33.2
Saturated (g)
Carbohydrate (g) 11.4
Sugars (g)
Sodium (mg) 294
Iron (mg) 6.4
Zinc (mg) 7.6
Vitamin B12 (ug) 4.4
Vitamin D (ug) 0.33
Selenium (ug) 12.5

Vitamin B12 and well absorbed haem iron found in animal foods, including beef and lamb, have a part to play in energy levels and a healthy immune system.
  • The best way to determine the patty is cooked through is to use a meat thermometer.  Patties should reach an internal temperature of 75ºC.
  • Use red onion or spring onion in your patties for a milder onion flavour.
  • Toss 2 tablespoons drained and chopped capers through the grilled vegetables for an extra zing. 
  • A healthy serving of beef and lamb is about the size of a deck of cards and can be enjoyed as part of a healthy diet 3-4 times per week.

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