Beef burgers with avocado and horseradish
Turn these beef burgers into even more of a summer hit by grilling the red peppers and the patties on the BBQ.
|500 g||Beef mince|
|2||Garlic cloves, crushed|
|2 tsp||Worcestershire sauce|
|1 pinch||Salt & freshly ground pepper|
|1 dash||Oil, to cook|
|1 serving||Aioli, or good quality egg mayo|
|1 serving||Horseradish sauce|
|1 handful||Rocket leaves|
- Make the patties by combining the mince, garlic, egg, Worcestershire sauce, onion and seasoning. Let sit while preparing the peppers.
- Grill the whole peppers either over an open flame or under a hot grill. Turn frequently until the skin has blackened. Put into a paper bag and close or into a bowl covered with plastic wrap, so they steam. When cool, rub off the skin, halve to remove the seeds and stalk then slice.
- Form the mince into 4 patties. Cook in a hot pan with a little oil for 3-4 minutes on each side or until cooked through.
- Halve the baps and lightly toast. Spread with mayo and horseradish then rocket, peppers, beef, avocado, more mayo and capers.