Preparation: 15 minutes | Cooking: 15 minutes | Serves: 4
These easy but tasty open-faced burgers are perfect for a casual family meal, and the avocado salsa adds a touch of the gourmet!
- 500 g beef mince
- 2 tbsp water
- ⅓ cup basil pesto
- ½ cup pimento stuffed green olives, chopped
- toasted bread, rocket leaves, diced avocado, pimento olives and chopped spring onion to serve
- Combine the beef mince, water, pesto and olives. Mix lightly, shape into 4 burgers.
- Preheat the barbeque flat-plate or pan to moderately high. Lightly brush the burgers with oil. Add burgers to the barbeque or pan, lower the heat to moderate.
- Cook for 6-7 minutes each side or until thoroughly cooked. Turn them once only. Serve on the toasted bread with the rocket and the combined avocado, olives and spring onion.
- Rissoles and burgers should always be thoroughly cooked – they should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
- Freeze mince you don’t intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze (and cook) evenly. Cooked mince dishes can also be frozen for later use.
- Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. Only thaw in the microwave if you intend to use the mince immediately afterwards.
- For more information about meat safety, see our Beef Handling Tips.