Beef & Veggie Burgers
Ingredients
Hamburger Patties:
- 1kg beef mince
- 1 tbsp olive oil
- 1 zucchini, grated using a box grater (drain excess moisture)
- 1 large carrot, grated using box grater
- 1 brown onion, grated using a box grater
Toppings:
- 10 slices of cheese (I use Swiss)
- 10 burger buns, sliced in half
- 10 eggs
- 10 bacon rashers
- 3 onions, peeled and sliced into rings
- 10 pineapple rings
- 10 beetroot slices
- 10 butter lettuce leaves
- 3 tomatoes, sliced
- Ketchup, mustard or relish
Why you’ll love this recipe
- Thanks to the grated zucchini, carrot and onion, these burgers stay incredibly juicy.
- By incorporating veggies directly into the burger pattie, you’re sneaking in extra nutrients without compromising on flavour.
Tips for the perfect hamburger
Remove excess moisture: After grating the zucchini, wrap it in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This helps keep your burgers firm and prevents them from becoming too watery.
Opt for ground beef with an 80/20 ratio (80% lean, 20% fat). This extra fat keeps the burger juicy and flavourful, especially when grilled.
After grilling, let your burgers rest for a couple of minutes before assembling them. This allows the juices to redistribute within the meat, keeping the burgers extra juicy.
Directions
- In a large mixing bowl, combine the beef mince, grated zucchini, carrot, and onion. Mix well. Divide the mixture into 10 equal portions and shape into a patty.
- Set up the barbecue for direct cooking over high heat.
- Place the patties on the BBQ and cook, lid closed, for 3-4 minutes per side or until they reach your desired doneness. In the last minute, place a slice of cheese on each patty to melt.
- On the hot plate, grill the bacon and onion rings over high heat until crispy.
- Crack the eggs onto the hot plate and cook them to your liking.
- Toast the burger buns on the hot plate for about 1 minute per side.
- Place a patty on each bun, and add your choice of toppings.
Ingredients
Hamburger Patties:
- 1kg beef mince
- 1 tbsp olive oil
- 1 zucchini, grated using a box grater (drain excess moisture)
- 1 large carrot, grated using box grater
- 1 brown onion, grated using a box grater
Toppings:
- 10 slices of cheese (I use Swiss)
- 10 burger buns, sliced in half
- 10 eggs
- 10 bacon rashers
- 3 onions, peeled and sliced into rings
- 10 pineapple rings
- 10 beetroot slices
- 10 butter lettuce leaves
- 3 tomatoes, sliced
- Ketchup, mustard or relish
Why you’ll love this recipe
- Thanks to the grated zucchini, carrot and onion, these burgers stay incredibly juicy.
- By incorporating veggies directly into the burger pattie, you’re sneaking in extra nutrients without compromising on flavour.
Tips for the perfect hamburger
Remove excess moisture: After grating the zucchini, wrap it in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This helps keep your burgers firm and prevents them from becoming too watery.
Opt for ground beef with an 80/20 ratio (80% lean, 20% fat). This extra fat keeps the burger juicy and flavourful, especially when grilled.
After grilling, let your burgers rest for a couple of minutes before assembling them. This allows the juices to redistribute within the meat, keeping the burgers extra juicy.
Directions
- In a large mixing bowl, combine the beef mince, grated zucchini, carrot, and onion. Mix well. Divide the mixture into 10 equal portions and shape into a patty.
- Set up the barbecue for direct cooking over high heat.
- Place the patties on the BBQ and cook, lid closed, for 3-4 minutes per side or until they reach your desired doneness. In the last minute, place a slice of cheese on each patty to melt.
- On the hot plate, grill the bacon and onion rings over high heat until crispy.
- Crack the eggs onto the hot plate and cook them to your liking.
- Toast the burger buns on the hot plate for about 1 minute per side.
- Place a patty on each bun, and add your choice of toppings.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
