Burgers with Red Hot Salsa

The whole family will enjoy this classic burger with a spicy kick.

Serves: 4 
Preparation: 15 minutes 
Cooking: 10 minutes 
Total: 25 minutes


500g lean minced beef

25g wholemeal breadcrumbs

2 cloves garlic, crushed

¼ cup (35 g) sun-dried tomatoes in oil, drained and finely chopped

2 tablespoons chopped fresh coriander

4 hamburger buns

1 bunch rocket

Tomato salsa

250g tomatoes, finely diced

1 red capsicum, seeded and finely diced

½ 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.