Oven baked Piri Piri Burgers with Mediterranean vegetables
Lean Scotch Beef mince
Temperature: Gas mark 4 – 5, 180 °C, 350 °F
- In a bowl mix together 450 g (1 lb) lean beef mince with 15 ml (1 tbsp) English mustard, 15 ml (1 tbsp) tomato ketchup, 30 ml (2 tbsp) chilli sauce, zest of 1 lemon and 15 ml (1 tbsp) fresh thyme, chopped. Season with salt and pepper, mix well and shape into 4 burgers. Place on a baking tray.
- On a separate tray place 2 red onions, cut into thick slices, 1 courgette, cut into slices lengthways, and 1 yellow pepper, cut into rings. Add 2 sprigs fresh thyme and fresh rosemary and drizzle with 15 ml (1 tbsp) olive oil.
- Place the burgers and the vegetables into a pre-heated oven and cook for 25 – 30 minutes.
Serve the burgers and vegetables with crusty bread and a dollop of natural yogurt mixed with chilli and lemon zest.