Garden gazpacho burgers

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PREP TIME

10 min

Makes

4 burgers

* PLUS Grilling Time: 10 minutes
Garden gazpacho burgers

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.

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.

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