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Veal & olive burgers with tzatziki
Veal & olive burgers with tzatziki
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Greek-inspired gourmet twist on classic burger with chargrilled veggies, sweet relish, and creamy tzatziki.
Ingredients:
  • 400g veal mince
  • 45g (1/3 cup) semi-dried tomatoes, finely chopped
  • 40g (1/4 cup) pitted kalamata olives, coarsely chopped
  • 40.00 ml chopped fresh continental parsley
  • 1 egg, lightly whisked
  • 2 zucchini, ends trimmed, peeled lengthways into ribbons
  • Olive oil spray
  • 4 seeded bread rolls, split
  • 50g baby spinach leaves
  • 82.50 ml Always Fresh Beetroot Relish
  • 8 cherry tomatoes, thickly sliced
  • Chopped fresh continental parsley, extra, to serve
  • 80ml (1/3 cup) low-fat tzatziki
  • Chopped fresh mint, to serve
Instructions:
  • Combine mince, semi-dried tomatoes, olives, parsley, and egg in a large bowl. Season with salt and pepper, then mix until evenly incorporated. Divide the mixture into portions and form each into a 2cm-thick patty.
  • Heat a chargrill on high heat. Coat the zucchini with oil and grill for 1 minute on each side until tender and lightly charred. Place on a plate and loosely cover with foil to keep it warm.
  • Grill the patties for 4 minutes on each side until fully cooked. Assemble the burgers by layering spinach, patties, relish, tomato, zucchini, and extra parsley on the bottom buns. Place the top buns on the burgers and serve with a side of tzatziki topped with mint.

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