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Italian Hamburgers

Meat.Bible's picture
Ingredients
  Aubergines 2 Small, thinly sliced
  Red peppers 2 , quartered (Capsicum)
  Olive oil 2 Tablespoon
  Balsamic vinegar 3 Fluid Ounce (1/3 Cup Or 90 Milliliter)
  Rosetta rolls 8 Small, split
  Ready made pesto 3 Tablespoon
  Rocket leaves 4 Ounce (125 Grams)
For beef patties
  Lean ground beef 1 Pound (500 Grams)
  Sun-dried tomatoes 3 Tablespoon, finely chopped
  Chopped parsley 2 Tablespoon
  Chopped basil 1 Tablespoon
  Crushed garlic 2 Clove (10 gm)
  Worcestershire sauce 1 Tablespoon
Directions

GETTING READY
1. Preheat barbecue to a high heat.

MAKING
2. In a bowl, place beef, sun-dried tomatoes, parsley, basil, garlic and Worcestershire sauce and mix to combine.
3. Shaping the mixture into 8 mini patties, place on a plate lined with plastic food wrap and chill until required.
4. With oil brush eggplant (aubergine) slices and pepper (capsicum) quarters and cook on barbecue grill for 2 minutes each side or until tender.
5. In a bowl, toss the barbecued eggplant with vinegar to combine.
6. Reducing barbecue heat to medium, cook patties for 4 minutes each side or until cooked to your liking.

SERVING
7. Assemble by spreading base of rolls with pesto, then topping with some rocket leaves, a patty, some slices of eggplant (aubergine) and a piece of red pepper (capsicum) and cover with top of roll and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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