These burgers are a great way to refuel after an action packed surf session. One of those ones where you come away feeling absolutely elated and famished!!

Burger Patty 

Ingredients

1 Kg beef or lamb mince

6 cloves of garlic finely chopped

1 Brown Onion V sliced or finely chopped

2 Carrots V sliced or grated

1 Capsicum V sliced or finely chopped

1 Zucchini V sliced or finely chopped

2 – 3 small chilies finely chopped

2 tablespoons Worcestershire sauce

3 tablespoons tomato paste

1/2 cup of finely chopped fresh herbs

Salt and Pepper to taste

2/3 cup of breadcrumbs

4 Eggs

Method

Mix all ingredients together in a mixing bowl and then form hamburger sized patties. At this point I tend to make extra and put them in the freezer in sealed containers separated with baking paper. This way they are ready to go as soon as you need them.

Cooking

Fresh

I fry off the required patties in a fry pan for around 5 minutes on each side and then place them in a backing tray in the oven on 180 degrees Celsius for around 15 minutes or until cooked through.

Frozen

Pre heat the oven to 175 degrees Celsius and bake the burger patties on an oven tray lined with grease proof paper for around 45 minutes or until cooked through.

To Serve

Ingredients

4 x Fresh Wholemeal burger buns

1 Avocado sliced

1 Tomato Sliced

1 Cucumber sliced

A small bag of baby spinach leaves

Sour Cream

Butter

I used lightly toasted fresh wholemeal burger buns with a layer of sour cream and butter.  I then laid the cooked Burger patty on the base of the burger bun and covered it with sliced tomato, cucumber, avocado and baby spinach leaves.

Enjoy

The Bipy Fit Kitchens