Home-made beef burgers with Mediterranean vegetables...

450g Northern Ireland Farm Quality Assured lean beef mince

2 red onions

1 courgette

1 yellow pepper

1 lemon

2 sprigs of fresh thyme

2 sprigs of fresh rosemary

1 x 15ml spoon (1 tbsp) olive oil

1 x 15ml spoon (1 tbsp) mustard

1 x 15ml spoon (1 tbsp) low sugar tomato ketchup

2 x 15ml spoons (2 tbsp) chilli sauce

1 x 15ml spoon (1 tbsp) fresh thyme

Chopping board, knife, zester, baking tray, mixing bowl, wooden spoon.

Pre-heat the oven to 180°C or Gas mark 4.
Peel the red onions and cut into thick slices.
Cut the top and bottom off of the courgette and slice lengthways.
Remove the stalk and seeds from the pepper and slice into rings.
Zest the lemon.
Place the vegetables on a baking tray with the lemon zest, sprigs of thyme and rosemary. Drizzle with olive oil.
Place the mince in a mixing bowl and add the mustard, tomato ketchup, chilli sauce, and remaining thyme. Mix well.
Using your hands divide the mince into 4 equal portions and shape into burgers. Remember to wash your hands thoroughly after handling raw meat.
Place the burgers on the baking tray with the vegetables and cook for 25-30 minutes. Check that the burgers are thoroughly cooked and there are no pink juices.
Serve the burgers with crusty bread and a side salad.

Home-made beef burgers with Mediterranean vegetables