Cooking Time: 0:15
Preparation Time: 0:30
- 6 seeded burger buns
- 3 tbs olive oil
- 1 small brown onion, finely diced
- 3 garlic cloves, finely chopped
- 600g beef mince
- 1 egg, beaten
- ¼ cup fresh breadcrumbs
- 2 tbs barbeque sauce, plus extra to serve
- 6 cheese slices
- 1 cup finely shredded red cabbage
- 1 thinly sliced Lebanese cucumber
- Mayonnaise, to serve
- 1 oak lettuce, trimmed and leaves separated
- 225g can sliced beetroot, drained
- ½ red onion, thinly sliced into rings
- 2 tomatoes, thinly sliced
- 1 large carrot, peeled and coarsely grated
- Tomato sauce, to serve
- Preheat the oven to 180°C (160°C fan-forced).
- Cut burger buns in half and place in a single layer on a large oven tray. Toast for 10 minutes or until golden.
- Meanwhile, place a large frypan over medium heat and warm 1 tablespoon of the olive oil. Add the onion and garlic and cook for 2-3 minutes. Transfer onion mixture to a large bowl.
- Add beef mince, egg, breadcrumbs and barbeque sauce. Season with salt and pepper and use your hands to mix well. Shape equal sized portions into patties slightly bigger than your burger buns and place on a plate. The patties will shrink a little when cooking.
- Heat the remaining oil in the same frypan and cook patties for 3 minutes each side or until cooked through.
- Serve the beef patties with toasted burger buns and a huge variety of salad. Go wild and create!
Tip – Make beef burger patties up to 2 days in advance, shape and store in a covered container in the fridge. Set aside for 30 minutes at room temperature before panfrying.