Beef Burgers with Roast Capsicum Basil Salsa and Smoky Sauce
It’s hard to turn down a quality homemade burger and this recipe for Beef Burgers with Roast Capsicum Basil Salsa and Smoky Sauce is set to become a family favourite.
A good sauce can take a burger from being mediocre to sensational, and that’s what this roast capsicum basil salsa and the smoky sauce do, making this burger an absolute winner! This recipe featured in the Classic bag of My Food Bag and is guaranteed to be a favourite with kids and adults all round (as thousands of people attested too!).
Sometimes I just like to eat my burgers without the bread bun, wrapped up in Cos lettuce leaves instead – which makes them a bit lighter (and gluten-free). Give these babies a go this weekend!
- breadcrumbs 1/3 cup (you can use GF breadcrumbs if you like)
- milk 2 tablespoons
- beef mince 500-600g
- red onion 1/2, grated or very finely chopped
- egg 1
- salt 1 teaspoon
- freshly ground black pepper ½ teaspoon
- finely chopped thyme or 3 tablespoons parsley 2 tablespoons
Roast capsicum basil salsa
- roast red pepper (from a jar or the deli) 1 large
- canned crushed tomatoes 1 cup
- basil leaves 1/3 cup chopped
- chilli flakes pinch of (optional)
To assemble and serve
- Portobello mushrooms 4-5 large, stalks trimmed
- good-quality mayonnaise 3-4 tablespoons
- smoked paprika 1/2 teaspoon
- lemon juice 1-2 tablespoons
- burger buns 4-5
- baby rocket leaves 4 small handfuls
- tomatoes 2 sliced
- red onion 1/2, sliced thinly into rings
- In a large mixing bowl, stir together breadcrumbs and milk, then add all remaining burger ingredients. Use your clean hands to mix and combine the ingredients together well. Shape into 4-5 patties (about 2cm thick) and set aside on a plate in the fridge for 5-10 minutes to firm up a little.
- Finely dice roast capsicum. Place crushed tomatoes in a sieve and use the back of a spoon to press down on them to squeeze out most of the excess liquid. Mix with diced roast capsicum, basil leaves and chilli flakes (if using) and season to taste with salt and pepper.
- Heat a good drizzle of olive oil in a large fry pan or on a preheated BBQ hotplate on medium heat. Cook beef burgers and then whole Portobello mushrooms (while the beef burgers rest) for 3-4 minutes on each side, until beef burgers are well browned and cooked through, and mushrooms are soft. Use a fish slice to press down on the patties and mushrooms while they are cooking.
- Mix mayonnaise, lemon juice and paprika together and season to taste with a little salt.
- Cut burger buns in half and warm in the oven or in the pan or on BBQ.
To serve, top each burger bun with some smoky mayo, rocket leaves, a burger patty, mushroom, and slices of tomato and onion. Top with salsa, a little more mayo and top burger bun.