Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes
500g lean minced beef
25g wholemeal breadcrumbs
2 cloves garlic, crushed¼ cup (35 g) sun-dried tomatoes in oil, drained and finely chopped
2 tablespoons chopped fresh coriander
4 hamburger buns
1 bunch rocket
250g tomatoes, finely diced
1 red capsicum, seeded and finely diced½ mild green chilli, seeded and finely chopped
1 red chilli, seeded and finely chopped
2 teaspoons balsamic vinegar
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh coriander
Place the beef, breadcrumbs, garlic, sun-dried tomatoes and coriander in a large bowl and use your hands to mix the ingredients together.
Divide the mixture equally into four and shape into burgers, about 10 cm across and a similar size to the buns.
To make the salsa, mix together all the salsa ingredients in a bowl. Season to taste. You can chop all the salsa ingredients together in the food processor to save time - just use the pulse button to get the right consistency.
Lightly oil a barbecue hotplate or grill and preheat to medium - high heat. Cook the burgers for 5 - 7 minutes on each side, or until well browned and cooked through.
Split the buns in half and place on the barbecue to toast lightly. Place a few rocket leaves on each base, add a burger and a spoonful of salsa, and then replace the tops.