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
- 6 floury rolls, halved
- 3 tbsp mayonnaise
- 1/4 cucumber, sliced
- 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.
- 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.
- 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.
- Top with the slices of cheddar, and allow to melt over the burgers whilst they come to the end of their cooking time.
- Spread the rolls with the mayonnaise, add the burgers and top with the cucumber slices.