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Andreas Trauttmansdorff
3 small tomatoes, a mix of colours
1/2 jalapeno, chopped
1/2 English cucumber
1 green onion, sliced
3 tbsp chopped fresh mint, cilantro or basil
1 tbsp lime juice
1 pinch salt and pepper
4 frozen beef burgers
4 pieces focaccia
Oil grill and heat barbecue to medium. Slice tomatoes in half, squeeze out and discard seeds, then coarsely chop. Place in a medium-size bowl. Finely chop jalapeño. Slice unpeeled cucumber in half lengthwise. Scrape out and discard seeds. Chop into 1/2-inch (1-cm) pieces. Add jalapeño and cucumber to tomatoes with onion, mint, lime juice, salt and pepper. Stir to coat.
Barbecue burgers, covered, 5 to 7 minutes per side. Place on focaccia. Top with lots of gazpacho mixture.
Calories 436, Protein 20.6g, Carbohydrates 7g, Fat 34.7g, Fibre 1.1g, Sodium 345mg.
Instead of beginning dinner with a bowl of zesty gazpacho, now you can blend all these tantalizing tastes into one great main-course burger topping.