The half and half burger
There is no need to compromise with these juicy burgers. Adding vegetables makes the burgers even more tasty and succulent.
SERVES 8 PREP 10 MINS COOK 20 MINS
✱ 8 ciabatta rolls
✱ 1 garlic clove, peeled and halved
✱ 4tbsp light mayonnaise
✱ 1tbsp sun dried tomato paste
✱ Lettuce leaves
✱ 1 beef tomato, cut into 8 slices
✱ Pickled gherkins, sliced For the burgers:
✱ 400g lean beef mince
✱ 1 red onion, coarsely grated
✱ 250g chestnut mushrooms, coarsely grated
✱ 1 carrot, coarsely grated
✱ 1 medium egg, beaten
✱ 60g wholemeal breadcrumbs
✱ 1tsp flaked sea salt
✱ 1tsp smoked paprika
1 Heat the barbecue/grill to medium-high. Mix the burger ingredients, and firmly shape into 8 patties.
2 Cook the burgers for 5-8 mins on each side with the lid closed until nicely browned and completely cooked through – or under the oven grill.
3 Cut the buns in half and toast the cut sides on the barbecue for final min of cooking.
Rub the garlic clove over the warm bread. Mix the mayonnaise with the tomato
