Beef Burger

  • 50min prep
  • 40min cook
  • 4 Servings


  • 600g beef mince

  • ½ teaspoon dried chilli flakes

  • 1 onion, finely chopped

  • 1 teaspoon dried oregano

  • 1 teaspoon Dijon mustard

  • 1 egg, beaten

  • ½ cup (35g) fresh breadcrumbs

  • ⅓ cup (25g) grated parmesan

  • 2 red capsicums, quartered

  • 2 tablespoons sunflower oil

  • 4 burger buns, split, toasted

  • Butter lettuce leaves, to serve

  • Tomato, sliced, to serve

  • Gherkins, to serve

  • Aioli, to serve


  • Combine mince, chilli, onion, oregano, Dijon, egg, crumbs and parmesan in a bowl. Season, mix with damp hands, then form into 4 patties. Chill for 30 minutes.

  • Meanwhile, preheat grill to high. Grill capsicum, skin-side up, for 3-4 minutes until the skin blisters and blackens. Place capsicum in a plastic bag and stand for 15 minutes. Once cool enough to handle, remove and discard skin. Slice into strips.

  • Place a frypan over medium-high heat. Brush burger patties with oil, then cook for 5 minutes each side until cooked through.

  • Fill buns with lettuce, patties, grilled capsicum, tomato, gherkins and aioli.