Classic beef burger
Lean beef mince, raw
1 medium, chopped
1 medium, lightly beaten
½ cup(s), (125ml)
4 small, (roma), halved
1 medium, cut into 1cm round slices
80 g, thinly sliced
Multigrain bread roll
4 medium, (4x80g), halved
40 g, (4 leaves)
- Combine mince, onion, egg and 2 tablespoons barbecue sauce in a medium bowl. Shape mix into four patties, gently pressing each into a 10cm round. Place on a baking tray and refrigerate for 30 minutes.
- Preheat oven to 180°C or 160°C fan-forced. Place tomatoes and red onion on a baking tray, drizzle with vinegar and season with salt and freshly ground black pepper. Bake for 25–30 minutes or until softened.
- Meanwhile, preheat a barbecue or chargrill pan over high heat. Cook patties on one side for 3–4 minutes, then turn, top with cheese and cook for 3–4 minutes or until cheese has melted and patties are cooked. Transfer to a plate, cover with foil and rest for 5 minutes.
- Lightly toast cut side of bread rolls on a chargrill, then spread with remaining sauce. Top bases with lettuce, patty, tomatoes and onions. Sandwich with roll tops and serve.