Mediterranean beefburgers with red-hot tomato salsa

    23 min

    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.

    6 people made this

    Serves: 4 

    • 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
    • 50g rocket
    • 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

    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. 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.
    2. Divide the mixture equally into 4 and shape into burgers, about 10cm across and a similar size to the buns.
    3. 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.
    4. 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.
    5. 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.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    cook's tip

    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.

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    Reviews in English (2)


    it was very nice but i didn't use breadcrumbs (my own fault i know) so the burger fell apart  -  03 Jan 2014


    Sooo nice =]  -  12 Mar 2010