Burger beauties

Ingredients

• 400 grams lamb or beef mince
• 100 grams finely sliced mushrooms
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 1 red capsicum, roasted
• 2 large mushrooms, oven-roasted
• 1 zucchini, sliced and grilled
• 1 eggplant, sliced and grilled
• 1 tablespoon chopped Italian parsley
• ¼ cup bread crumbs (fresh if possible)
• 2 eggs
• 1 tablespoon light salt reduced soy sauce
• 1 tablespoon sweet chilli sauce
• Canola spray
• Rocket or spinach leaves
• Fresh bread roll

Method

1. Sautee finely chopped vegetables in a little olive oil with fresh garlic clove until softened. Set aside and cool.
2. Roast large mushrooms in oven with a little olive oil until caramelized, slice and grill eggplant, red capsicum & zucchini on a flat grill plate, set aside & cool
3. Place mince in a large bowl and add the vegetables, chopped parsley, light soy, bread crumbs and eggs. Mix together until all combined.
4. Divide mixture into 6 equal patties, slightly larger than the roll you are using, allowing for shrinkage
5. Cook the home-made burgers in a non-stick pan on medium-high heat for 4-5 minutes on each side until browned and cooked through
6. Arrange as desired with all vegetables and top with a sweet chilli sauce or tomato relish

• beef
• burger
• dinner
• lamb
• mince