Easy Homemade Beef Burgers
with Veggies & Pesto Aioli
- Milk
- Tree Nuts
- Eggs
- Gluten
- Wheat
- Soy
- Soy
- May contain traces of allergens
- Sesame
- Lupin
- Almond
- Hazelnut
Burgers meet Mediterranean charred veggies and pesto? Yes please. This not-so-classic burger is all the things we love about modern Australian cuisine: no rules, all flavour.
Ingredients
1 unit
zucchini
1 unit
red capsicum
2 clove
garlic
1 tub
traditional pesto
(Contains: Milk, Tree Nuts;)
1 tub
garlic aioli
(Contains: Eggs;)
1 packet
beef mince
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
5 unit
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut.)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
½ tsp
salt
2 unit
egg
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Slice the zucchini into thin discs. Thinly slice the red capsicum. Peel and crush the garlic.
In a small bowl, mix the pesto and the garlic aioli together.
In a large bowl, combine the beef mince, crushed garlic, salt (use suggested amount), egg, fine breadcrumbs and a pinch of pepper. Mix well. Shape the beef mixture into evenly sized patties (one per person) about the size of your burger buns. Set aside on a plate.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef patties for 4-5 minutes on each side, or until cooked through. Tip: The beef patties are cooked when the centre is no longer pink. Set aside on a plate and cover with foil to keep warm.
Return the pan to a medium-high heat and add a drizzle of olive oil. Add the zucchini and red capsicum and cook for 3-4 minutes, or until tender. Season to taste with a pinch of salt and pepper.
While the veggies are cooking, place the bake-at-home burger buns in the oven (directly onto the wire racks) for 3 minutes, or until heated through. Tip: Make sure the burger buns don't burn!
Slice the burger buns in half and coat the base of the bun with the pesto aioli. Add a beef patty and top with the zucchini, capsicum and baby spinach leaves. Drizzle any remaining spinach leaves with olive oil and balsamic vinegar and serve on the side.
