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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These are made from a couple of different recipes and they are popular whenever I make them. Prep time does not take into account time in the refrigerator. Ingredients:
350 g roasted red peppers (approx) |
2 garlic cloves, crushed |
1 small white onion, chopped |
1/4 cup sun-dried tomato packed in oil, drained and chopped |
2 tablespoons sun-dried tomato pesto |
1 kg minced beef |
200 g feta cheese, crumbled |
1 large red onion, sliced |
2 large tomatoes, sliced thickly |
8 bread rolls |
100 g mesclun, approx |
1 medium avocado |
1/3 cup buttermilk |
1 tablespoon lemon juice |
Directions:
1. Blend capsicum, garlic, white onion, sundried tomato and pesto until smooth.
2. Combine vegetable mixture in a large bowl with beef; shape mixture into 8 patties.
3. Cover and refrigerate for 30 minutes.
4. Cook patties on heated oiled bbq until browned one side, turn and sprinkle with cheese, cook until browned and cooked through.
5. Meanwhile cook the red onion and tomato on oiled BBQ until onion is browned lightly and tomato browned both sides.
6. Split the rolls and toast.
7. Spread bases with some of the Avocado Dressing, add some mesclun, patty, onion and tomato.
8. Drizzle burgers with remaining dressing.
9. Dressing- Blend all ingredients until smooth.
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