Barbecue beef patties with pumpkin salad
Ingredients
- 500g butternut pumpkin, peeled, coarsely chopped
- 2 red capsicums, thickly sliced
- 1 red onion, cut into thin wedges
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 600g lean beef mince
- 2/3 cup fresh wholemeal breadcrumbs
- 1 small brown onion, grated
- 2 cloves garlic, crushed
- 1/3 cup Always Fresh caramelised onion relish
- 3 teaspoons Worcestershire sauce
- 4 cups baby spinach leaves
Method
Step 1
Preheat oven to 180°C. Place pumpkin, capsicum and red onion onto a large baking tray. Drizzle with oil and vinegar. Toss to coat. Bake for 35 minutes, or until golden and tender.
Step 2
Meanwhile, combine mince, breadcrumbs, brown onion, garlic, relish and sauce in a large bowl. Using damp hands, mix to combine. Using 1/4 cup mixture at a time, roll into 12 balls then flatten slightly.
Step 3
Place a large frying pan over medium heat. Spray patties with oil. Cook, turning occasionally, for 12–15 minutes, or until cooked through.
Step 4
Meanwhile, place baby spinach and roasted vegies into a large bowl. Toss gently to combine. Serve patties with pumpkin and spinach salad.
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Recipe Info
Tip: These can be frozen before cooking. Wrap patties individually and freeze for up to 2 months. Thaw for several hours in the fridge before cooking.