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Photo of Open beef burger with sun-dried tomato aioli by WW

Open beef burger with sun-dried tomato aioli

12
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Aioli is a classic French mayonnaise made with garlic. We've added sundried tomatoes so these burgers really tingle the tastebuds.

Ingredients

Extra lean beef mince, raw

400 g

Red capsicum, cooked without added fat

100 g

Dried breadcrumbs

15 g

Fresh basil

2 tbs

Garlic

1 clove(s), crushed

Reduced sugar barbecue sauce

1 tbs

Egg(s)

1 medium

Whole egg mayonnaise

¼ cup(s), (75g)

Semi dried tomatoes, not in oil

2 tbs, finely chopped

Garlic

1 clove(s), crushed, extra

Lemon juice

1 tbs

Turkish bread

215 g

Rocket

30 g

Lebanese cucumber

1 medium, cut into ribbons

Red onion

½ medium, coarsley chopped

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, combine mayonnaise, tomatoes, remaining garlic, juice and 2 teaspoons hot water in a small bowl. Set aioli aside.
  4. 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.

Notes

TIP: Use a vegetable peeler to slice the cucumber into thin ribbons.

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