Italian beef burger with balsamic onions
lean beef mince
17 g, (2 tbs)
grated parmesan cheese
2 tbs, finely chopped
1 clove(s), crushed
2 medium, thinly sliced
multigrain bread roll
4 medium, (50g each)
1 cup(s), (30g)
Beetroot, canned in brine, drained
1 medium, cut into thin ribbons
2 x 3 second spray(s)
- Combine mince, breadcrumbs, cheese, tomatoes, pine nuts, basil, garlic and egg in a medium bowl. Shape mixture into four 2cm-thick patties.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 4–5 minutes each side or until cooked through.
- Meanwhile, lightly spray a medium saucepan with oil and heat over medium-high heat. Add onion and cook, stirring, for 5–7 minutes or until browned. Add vinegar and cook for 1 minute or until liquid is evaporated.
- Preheat grill on high. Toast cut side of buns until lightly toasted. Top cut side of roll bottoms with rocket, beetroot, carrot, patties and balsamic onion. Sandwich with remaining roll tops. Serve.