Gluten friendly option - bread is replaced with 4 GF bread rolls.
2. Cut capsicum and 1/2 red onion into bite-sized pieces, courgettes into 1cm rounds and halve cherry tomatoes. Thread onto skewers, alternating. Brush with oil and season with salt and pepper.
3. Heat the barbecue over high heat. Season burger patties with salt and pepper then cook for 3-4 minutes on each side, or until slightly charred and cooked to your liking. Add skewers and remaining sliced red onion to barbecue and cook for 2-3 minutes on each side.
4. Halve and lightly toast breads on the barbecue (if desired). Rinse and tear lettuce leaves.
5. Assemble burgers with lettuce leaves, a burger patty and apple slaw. Add more dressing if desired, or alternatively your favourite relish or sauce. Serve with vegetable skewers on the side.
Cut vegetables into larger pieces and cook on the barbecue using a hot plate if you don’t want to make skewers.
Gluten friendly option - bread is replaced with 4 GF bread rolls (make 2 double burgers or serve on the side with slaw and veggie skewers)
chives 1/3 bunch
celery stick 1
coleslaw dressing 2 tbsp
yellow capsicum 1
red onion 1
cherry tomatoes 1 punnet
beef burger patties 6-pack
brioche burger buns 6-pack
baby cos lettuce 1
From your pantry:
oil (for cooking), salt, pepper, skewers (optional)