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500 g ground beef, preferably medium or regular
4 oil-packed sun-dried tomatoes
1 slice cooked bacon, crumbled (see tip below), or 1 tbsp bacon bits
1 tsp garlic salt
1 tsp Worcestershire sauce
Oil grill and heat barbecue to medium. Crumble beef into a large bowl. Slice sun-dried tomatoes in half, then thinly slice or finely chop. Sprinkle over beef along with bacon bits and garlic salt. Add Worcestershire. Using your hands or a fork, gently mix together just until ingredients are evenly distributed. The more you mix a burger, the tougher it will be.
Shape into 4 burgers, each about 1/2 inch (1 cm) thick. To prevent burgers from puffing up when grilling, using your thumb, make a shallow depression in centre of each.
Place burgers on grill. Barbecue with lid closed until burgers are cooked through, 5 to 8 minutes per side. Delicious tucked into warm buns or pitas. Or serve with sliced beefsteak tomatoes, steamed new potatoes and grilled corn on the cob.
Calories 211, Protein 21.8g, Carbohydrates 1.5g, Fat 12.6g, Fibre 0.3g, Sodium 427mg.
Bacon is one of those secret ingredients that make everything taste better - especially burgers. A little goes a long way when you crumble it into the meat when making the patties. You don't have to pile it high on the grilled burgers - unless you want to!
Prepare burgers, then lightly coat a large frying pan with oil and set over medium heat. Add burgers. Cover and cook until well browned and firm when pressed, 5 to 6 minutes per side. Reduce heat to medium-low if burgers are browned before they're cooked through. Tuck into crusty buns and top with your fave fixings.
If using a slice of bacon in place of bits, place on a plate lined with a paper towel, then cover with another paper towel. Microwave on medium until crispy, 2 to 3 minutes. Then crumble into small pieces.