·         500 g beef mince

·         2 tbsp water

·         ¼ cup tomato or sweet chilli sauce

·         2 tbsp finely chopped parsley or chives

·         halved crusty rolls, lettuce leaves, sliced tomato, sweet chilli or tomato sauce


               1.Combine the beef mince, water, tomato sauce and parsley. Mix lightly, shape into 4 burgers.

               2. Preheat the barbecue flat-plate or pan to moderately-high. Lightly brush or spray the burgers with oil. Add burgers to the barbecue, after 1-2 minutes lower the heat to moderate.

               3. Cook for 6-7 minutes each side or until thoroughly cooked. Turn them once only. To serve, place lettuce and sliced tomato on rolls, add burgers, drizzle each with sweet chilli sauce.


·      Turn the burgers once only. Don’t be tempted to turn them too early or they’ll stick to the barbecue and fall apart.

·      To turn them gently ease a spatula under each beef burger to lift it from the heat, then, carefully turn the burger with tongs.

·      Burgers and rissoles 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 of the burger, you will see a little juice ooze out. If it is ready to eat the juices will be clear, not pinkish.

·      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 evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.

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