About this recipe:Sun-dried tomatoes, garlic and herbs create a Mediterranean flavour, and a fresh chilli and tomato salsa adds extra zip. Making your own burgers is so worthwhile, as they're much lower in fat than most ready-made burgers, and you can flavour them as you please.
500g lean minced beef
25g wholemeal breadcrumbs
2 garlic cloves, crushed
40g sun-dried tomatoes in oil, drained and finely chopped
2 tbsp chopped fresh coriander
4 seeded burger buns
225g ripe vine tomatoes, finely diced
1 red pepper, deseeded and finely diced
½ fresh mild green chilli, deseeded and finely chopped
1 fresh red chilli, deseeded and finely chopped
2 tsp balsamic vinegar
1 tbsp snipped fresh chives
1 tbsp chopped fresh coriander
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Method Prep:15min › Cook:8min › Ready in:23min
Preheat a grill or barbecue to moderately hot. (Alternatively, you can use a cast-iron, ridged griddle on the hob for cooking the burgers.) Place the minced beef, breadcrumbs, garlic, sun-dried tomatoes and coriander in a large bowl and use your hands to mix the ingredients together thoroughly.
Divide the mixture equally into 4 and shape into burgers, about 10cm across and a similar size to the buns.
Brush the grill rack or grill pan lightly with oil and cook the burgers for 3–4 minutes on each side, until browned on the outside and cooked through.
To make the salsa, mix together all the ingredients in a bowl. Season to taste. You can chop all the salsa ingredients together in the food processor to save time – just use the pulse button to get the right consistency.
Split the buns in half and pop under the grill or onto the barbecue rack to toast lightly. Place a few rocket leaves on each base, top with a burger and add a spoonful of salsa, then replace the tops. Serve immediately.
Make the burgers in advance. Cover with cling film and refrigerate for up to 2 days, or freeze for up to 1 month. Thaw before cooking. The salsa can be made the day before and stored in the fridge, covered with cling film.