There’s nothing quite like sinking your teeth into a juicy BBQ beef burger, with seasoned beef, melted cheese, and all your favourite toppings. For a healthier twist, try mixing grated zucchini, carrot and onion into the beef patties. These veggies add moisture while packing in extra nutrients, giving you a healthier, juicier burger. Perfect for outdoor grilling or stovetop cooking, these burgers are guaranteed to be a crowd-pleaser.
Why you’ll love this recipe
- Moist and Juicy: Thanks to the grated zucchini, carrot and onion, these burgers stay incredibly juicy.
- Healthier Twist on a Classic: By incorporating veggies directly into the burger pattie, you’re sneaking in extra nutrients without compromising on flavour.
Tips for the perfect hamburger
- Remove excess moisture: After grating the zucchini, wrap it in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This helps keep your burgers firm and prevents them from becoming too watery.
- Use Beef with a Higher Fat Content: Opt for ground beef with an 80/20 ratio (80% lean, 20% fat). This extra fat keeps the burger juicy and flavourful, especially when grilled.
- Let the Patties Rest: After grilling, let your burgers rest for a couple of minutes before assembling them. This allows the juices to redistribute within the meat, keeping the burgers extra juicy.
Veggie Beef Burgers
10
servings30
minutes20
minutesIngredients
- Hamburger Patties:
1kg beef mince
1 tbsp olive oil
1 zucchini, grated using a box grater (drain excess moisture)
1 large carrot, grated using box grater
1 brown onion, grated using a box grater
- Toppings:
10 slices of cheese (I use Swiss)
10 burger buns, sliced in half
10 eggs
10 bacon rashers
3 onions, peeled and sliced into rings
10 pineapple rings
10 beetroot slices
10 butter lettuce leaves
3 tomatoes, sliced
Ketchup, mustard or relish
Directions
- In a large mixing bowl, combine the beef mince, grated zucchini, carrot, and onion. Mix well. Divide the mixture into 10 equal portions and shape into a patty.
- Set up the barbecue for direct cooking over high heat.
- Place the patties on the BBQ and cook, lid closed, for 3-4 minutes per side or until they reach your desired doneness. In the last minute, place a slice of cheese on each patty to melt.
- On the hot plate, grill the bacon and onion rings over high heat until crispy.
- Crack the eggs onto the hot plate and cook them to your liking.
- Toast the burger buns on the hot plate for about 1 minute per side.
- Place a patty on each bun, and add your choice of toppings.
