Hamburgers with charred baby carrots

20 Min
very easy
4 People
Rating starstarstarstarstar
Hamburgers in wholemeal buns with fresh salad ingredients and burger relish from Beerenberg farm, served with a side of charred baby carrots and roasted tomatoes.
1. Set oven to 220°C, grill (see notes).
Trim baby carrots (halve larger ones) and cut each tomato into 4 slices. Toss with oil, salt and picked thyme leaves on a lined oven tray. Roast for 15 minutes, or until tender.

2. Heat a large pan over medium-high heat. Rub patties with oil and season with salt and pepper. Cook for 3-4 minutes on each side, or until cooked to your liking.

3. Slice cucumber and apple, tear and rinse lettuce. Set aside at the table.

4. Warm rolls in the oven or in a dry pan for 3-4 minutes (optional).
Season the relish to taste with salt and pepper.

5. Assemble burgers at the table with relish and fresh ingredients. Serve with vegetables and any other favourite sauce such as tomato sauce or mayonnaise (optional).

All ovens are different! If using the grill setting, make sure to watch so the carrots and tomatoes don’t burn. If unsure, set the oven to 250C and roast for 20 minutes.

To quickly remove thyme leaves - place your fingers at the bottom of the stem, hold upside down and firmly slide the leaves down.

Serve roasted tomatoes in the burger or on the side with roasted carrots.
baby carrots 1 bunch
tomatoes 2
thyme 1/2 packet
beef burger patties 4-pack
continental cucumber 1/3
red apple 1
festival lettuce 1/3
wholemeal bread rolls 4-pack
burger relish 1 jar

From your pantry:
oil (for cooking), salt, pepper