Beef & Red Pepper Burgers

A barbecue staple, with a twist. Packed full of flavour, these are also a great way to get some veg into your kids!

These can be made up to two days in advance and kept refrigerated and tightly covered.


For the burgers:

  • 1 red pepper, cut into quarters
  • 2 tbsp olive oil
  • 400g lean beef mince
  • 1 egg
  • 1 carrot, coarsely grated
  • 50g bread crumbs
  • 40g cheddar, finely sliced

To serve:

  • 6 floury rolls, halved
  • 3 tbsp mayonnaise
  • 1/4 cucumber, sliced


  1. Heat your oven to 200°c/180°c Fan/Gas Mark 6. Place the pepper on a baking tray and rub with 1/2 tbsp of oil. Roast in the oven for 30 minutes, turning halfway through. Remove and allow to cool slightly before chopping.
  2. Add the mince, roasted pepper, egg, carrot and breadcrumbs into a large bowl and mix well. Wet your hands and shape the meat mixture into six equally sized burgers.
  3. Heat the remaining oil in a large, heavy based, non stick frying pan over a medium heat (or place on a ‘white-hot’ barbecue grill) and fry the burgers for 5-6 minutes on each side until cooked through. 
  4. Top with the slices of cheddar, and allow to melt over the burgers whilst they come to the end of their cooking time. 
  5. Spread the rolls with the mayonnaise, add the burgers and top with the cucumber slices.