BBQ Burgers with a Salsa Spin
Elevate your BBQ with these lean beef burgers topped with a zesty roasted pepper salsa. Perfectly paired with Hovis® 4 Premium Burger Buns for a high-quality, delicious finish. Ready in just over an hour, so ideal for your next garden gathering!
Made with Hovis® 4 Premium Hot Dog Rolls
Preparation time: 25 mins
Cook time: 40 mins
Serves 4 people
Ingredients
- For the burgers:
- 400g lean beef
- 5 spring onions
- 140g finely grated carrot
- 2 garlic cloves
- 2 tsp Dijon mustard
- 1 tbsp chopped tarragon
- 1 medium egg, beaten
- 4 Hovis Hovis® 4 Premium Burger Buns
- 1 ½ tsp rapeseed oil
- 25g watercress
- For the salsa:
- 2 large red peppers (halved lengthways)
- 100g cherry tomatoes (halved)
- 2 tsp lime juice
- 2 tsp snipped chives
- ¼ small red onion
- Pinch crushed chillies
Tip
If you're prepping the burgers a day early, stack the patties between layers of parchment paper and wrap them tightly to keep them fresh.Method
In a large mixing bowl, combine your mince with the spring onions, grated carrot, garlic, mustard, tarragon, and the egg. Use a fork to combine the ingredients together until thoroughly mixed. Season the mixture with a bit of salt and a generous grind of pepper, then portion it into four equal segments.
Shape each portion into a patty roughly 10cm wide and 2cm thick. Aim for a size that matches the buns. Cover and chill in the fridge for at least 30 minutes to help them hold their shape.
Preheat your oven to 180°C fan. Arrange the peppers cut-side down on a baking tray and roast for 35 minutes until the skins are blackened. In the final 3 minutes of roasting, tuck the halved tomatoes onto the tray, cut-side up, just to soften them. Once done, place the hot peppers in a bowl and seal it with cling film; the steam will loosen the skins. After 10 minutes, peel away the charred skins and chop the peppers, returning them to the bowl to catch their juices. Dice the roasted tomatoes and mix them in along with the lime juice, chives, finely chopped onion, and chillies. Season to taste and store in the fridge if not using immediately.
Fire up your barbecue or get a griddle pan smoking hot. Start by lightly toasting the cut sides of the buns until they show distinct char marks. Brush one side of each patty with rapeseed oil and place them on the heat, oiled-side down. Resist the urge to move them for 5 minutes to ensure they don't stick and develop a good crust. Brush the tops with the remaining oil, flip carefully, and cook for another 5 minutes for a perfect medium finish.
Allow the meat to rest for a few minutes to keep the juices locked in. To assemble, spoon a little of the reserved salsa juice onto the bottom buns for extra moisture. Layer on a handful of peppery watercress, followed by the burger patty. Crown each burger with a heap of the roasted pepper salsa and its juices before closing the buns.
