Open beef burger with sun-dried tomato aioli
Lean beef mince
1 clove(s), crushed
Whole egg mayonnaise
¼ cup(s), (75g)
Semi dried tomatoes, not in oil
2 tbs, finely chopped
1 clove(s), crushed, extra
1 medium, cut into ribbons
Capsicum, red, boiled or steamed
100 g, (roasted)
½ medium, coarsley chopped
- Combine mince, breadcrumbs, basil, sauce, egg and half the garlic in a medium bowl. Shape mixture into 4 patties. Press each patty until 2cm thick.
- 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, combine mayonnaise, tomatoes, remaining garlic, juice and 2 teaspoons hot water in a small bowl. Set aioli aside.
- Preheat grill on high. Split Turkish loaf in half. Cut each half into 2 pieces. Grill cut-side of bread until lightly toasted. Place bases on serving plates. Spread with half the aioli. Top with rocket, cucumber, capsicum, onion and burgers. Dollop with remaining aioli. Serve.