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.
Garden gazpacho burgers
This article has not been rated yet.
PREP TIME
10 min
Makes
4 burgers
* PLUS Grilling Time: 10 minutes
Andreas Trauttmansdorff
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 436,
- Protein
- 20.6 g,
- Carbohydrates
- 7 g,
- Fat
- 34.7 g,
- Fibre
- 1.1 g,
- Sodium
- 345 mg.
