With my hamburgers I also get to enjoy my pickled beetroot and home-made BBQ relish, which I promise, next time I make, I will share with you all!
The hamburger patties are also good if you have some leftover, on their own cold or even with some tomato onion gravy as rissoles. If you have little ones who don't like veges - this could be your ticket to get some into them.
Ingredients: (makes 6 hamburgers and 8 patties - 2 extra)
1 large onion, finely diced
1 medium carrot, grated
1 medium zucchini grated
1 clove garlic, minced or finely diced
500grams lean beef mince
2 cups fresh breadcrumbs
1 tb tomato sauce
1 tb bbq sauce
some fresh parsley, finely diced
lashings of pepper
6 soft bread rolls, toasted
4 large leaves lettuce, cut into ribbons
2 large tomatoes, sliced
fresh sliced cheddar cheese
Red or brown onions (what ever you have, I used left over 1/2's of both)
1 tb olive oil
1 tb balsamic vinegar
Preheat oven to 150 degrees c
In a frypan with a tb olive oil, fry your onion, carrot and zucchini, cook until soft, so to eliminate the moistness of the zucchini, add garlic and stir through, turn off the heat and set aside.
Meanwhile, in a separate bowl, combine mince, breadcrumbs, sauces, egg, pepper and parsley, combine well and then add the carrot/onion/zucchini mix.
Roll into patties, and fry in batches in a frypan with olive oil. Transfer patties when cooked to baking tray and warm in oven whilst continuing to cook the rest of the patties.
Set up your 'making station' with butter, sauces, pickles, cheese, tomato and lettuce.
Chop onions and when last patties have gone into the oven, start toasting the hamburger buns
Put the onions on the frypan, with olive oil. When softened, add balsamic vinegar and toss regularly. When caramellised, turn off heat
If you like bacon or egg or pineapple with your hamburger, fry them now.
Assemble hamburgers, and serve
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