Beef & red pepper burgers

Pack your patties with extra vegetables – carrot and roasted pepper – to boost flavour and up your veggie intake


  • Prep:30 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 199
  • fat 10g
  • saturates 4g
  • carbs 9g
  • sugars 3g
  • fibre 1g
  • protein 18g
  • salt 0.4g


  • 1 red pepper, cut into quarters
  • 2 tbsp olive oil
  • 400g lean steak mince
  • 1 medium egg
  • 1 carrot, coarsely grated
  • 50g stale breadcrumbs
  • 40g cheddar, finely sliced
  • 6 floury rolls, halved
  • 3 tbsp mayonnaise
  • ¼ cucumber, or 1-2 mini cucumbers, sliced


  1. Heat oven to 200C/180C fan/ gas 6. Put the pepper on a baking tray and rub with 1/2 tbsp oil. Roast in the oven for 25-30 mins, turning once halfway through. Remove and allow to cool slightly before finely chopping.

  2. Tip the mince, roasted pepper, egg, carrot and breadcrumbs into a large bowl and mix well. Using your hands, shape the mixture into six equal burgers.

  3. Heat the remaining oil in a large, heavy-based, non-stick frying pan over a medium heat. Fry the burgers for 5-6 mins each side until cooked through. Top with slices of cheddar. Spread the rolls with mayo, add the burgers and top with slices of cucumber.

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