What’s in your beef burger? Lettuce, tomato, red onion & a little tomato ketchup is a winning combo to sandwich between the bun.
Please log in to view this recipe
- Free e-recipe book on sign up
- Access to exclusive recipes & content
- Exclusive offers on AK products
- Great competitions and prizes
- Never miss a thing with our newsletter
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
- 6 hamburger buns
- gem lettuce
- sliced tomatoes
- thinly sliced red onion
- tomato ketchup
- Sauté the onion and red pepper until they are soft (about 10 minutes).
- Combine these with all the other ingredients and, using your hands, form into about 6 burgers.
- Mix together the sauce ingredients and brush the burgers with half the sauce.
- 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.
- 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.
- Serve in a bun with salad and ketchup.