Burgers with tomato and cucumber salad

Method

1. Place the minced beef, garlic, chilli, onion, basil leaves, mustard and tomato puree in a large mixing bowl. Season with salt and pepper and add the beaten egg. Beat well, and using your hands, divide into 4 even-sized pieces. Shape the meat into rounds, about 1cm thick - thicker if you would prefer.

2. Heat a griddle pan over a medium heat and add the olive oil. Cook the burgers for approx. 5-7 minutes on each side, until golden-brown on both sides.

3. While the burgers are frying, place all the ingredients for the basil dressing in a bowl and whisk together.

4. For the tomato salad, mix the tomatoes, chilli, mozzarella and red onion in a salad bowl, and pour over the dressing.

5. For the marinated cucumber salad, place the sliced cucumber in a bowl, and add the lime zest and juice along with the chopped chillies, wine vinegar and caster sugar. Leave on one side for 10 minutes or so.

6. To assemble: halve the burger buns and toast under a hot grill - you could also leave them as they are if you'd prefer. Divide the cooked burgers between the buns and serve accompanied by small dishes of cherry tomato salad and cucumber salad.

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Ingredients

450g lean minced beef
2 garlic cloves, crushed
1 red chilli, seeds removed and finely chopped
1 small onion, finely chopped
1 handful basil leaves, roughly chopped
1 tsp Dijon mustard
1 tsp tomato purée
1 pinch salt and fresh ground black pepper
1 egg, lightly beaten
4 tbsp Olive oil
4 white buns, for burgers

For the basil dressing

1 handful Basil, roughly chopped
2 garlic cloves, crushed
0.5 tsp cayenne pepper
1 tbsp pesto, ready-prepared
1 tbsp clear honey
1 lime, grated zest and juice
3 tbsp Olive oil

For the tomato salad

350g cherry tomatoes, seeds removed and diced
1 red chilli, seeds removed and diced
350g buffalo mozzarella cheese, diced
2 red onions, peeled and very finely sliced

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