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Piccolo Cherry Tomato – September
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Ingredients

For the Burgers

  • 450 g minced beef, lamb or chicken
  • 1 medium onion, finely chopped
  • 1/2 red pepper, cored de-seeded & chopped
  • 1 tbsp vegetable oil
  • 2 tbsp finely chopped fresh parsley
  • 1 chicken stock cube dissolved in 3 tbsp boiling water
  • 25 g breadcrumbs
  • 1 Granny Smith apple, peeled & grated
  • 1 lightly beaten egg
  • salt & freshly ground black pepper

For the Sauce:

  • 2 tbsp Hoisin sauce
  • 1 tbsp water
  • 1 tsp sesame oil

To Serve:

  • 6 hamburger buns
  • gem lettuce
  • sliced tomatoes
  • thinly sliced red onion
  • tomato ketchup

Method

  1. Sauté the onion and red pepper until they are soft (about 10 minutes).
  2. Combine these with all the other ingredients and, using your hands, form into about 6 burgers.
  3. Mix together the sauce ingredients and brush the burgers with half the sauce.
  4. Place the burgers directly on the grill or use a hinged basket which holds the burgers between two wire racks.  Cook for about 5 minutes on one side.
  5. Turn, brush with the remaining sauce and barbecue for 8 to 10 minutes or until cooked through (cooking time will vary according to type of barbecue). You could also cook these under a conventional grill.
  6. Serve in a bun with salad and ketchup.
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