Olive And Pesto Burgers

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500 g lean beef mince
2 tablespoons water
1/3 cup basil pesto
1/2 cup pimento stuffed green olives, chopped
rocket leaves
diced avocado
pimento olives
spring onion to serve


Serves 4

  1. Combine the beef mince, water, pesto and olives. Mix lightly, shape into 4 burgers
  2. Preheat the barbecue or pan to moderately high. Lightly brush the burgers with oil.
  3. Add burgers to the barbecue or pan, lower the heat to moderate. Cook for 6-7 minutes on each side or until thoroughly cooked. Turn them once only.
  4. Serve with the rocket and the combined avocado, olives and sprint onioin.


  • Variations:
    • Tex mex burgers: Add a 35g packet of taco seasoning mix and 1/4 cup tomato sauce. Serve with shredded lettuce, grated tasty cheese, chopped tomato and jalapeno chillies.
    • Beef ‘n’ barbecue sauce burgers. Add 1/4 cup barbecue sauce, 1 tablespoon soy sauce and a good dash of Worcestershire sauce. Serve with slices of beetroot, tomato and avocado.
    • Teriyaki onion burgers: Add a 35g packet of French onion soup mix and 1 tablespoon teriyaki sauce. Serve with sliced barbecued onions and mixed salad leaves.
  • Making the beef burgers
    • 500g of lean beef mince will make four good-sized burgers.
    • User your fingers (clean ones) to mix the mince and flavourings. Don’t overdo it or the burgers will be tough.
  • How to shape the burgers
    • Use a light touch to shape into four loosely formed balls. Then flatten each ball top and bottom. Don’t squash them into flattened discs – keep them slightly rounded.
  • Cooking the burgers
    • You can cook the burgers on a barbecue flat-plate or char grill, or in a frypan.
    • Preheat the barbecue or pan before cooking.
    • Oil the burgers, not the grill or frypan – use a brush or spray of oil.
    • Start the cooking on a moderately high heat, then lower the heat to moderate.
    • The burgers will take approximately 6-7 minutes on each side to cook.
    • Turn them once only. Ease the spatula under the burger to lift it from the heat, then, carefully turn the burger with tongs.
    • Burgers must be cooked through to the centre, insert a skewer into the thickest part, if it’s ready the juices will be clear.
  • Serving suggestions
    • Serve burgers on lightly toasted buns or thick cut bread, grilled pita bread or warm garlic bruschetta.
    • A favourite sauce, spicy relish or mayonnaise that goes with the flavour of your burger is all the dressing it needs.
    • Salad can be just two or three ingredients – something for crunch like shredded lettuce or baby lettuce leaves. Add other ingredients on hand like sliced ripe tomatoes, slices of avocado, even beetroot if it’s a favourite.

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