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Reserve Collection Timeat SUPA IGA Meadowbank

SUPA IGA Meadowbank

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SUPA IGA Meadowbank
7-11a Bay Drive
Meadowbank, NSW 2114
02 9808 3715
Mon-Fri: 7am–9pm; Sat-Sun: 8am–8pm
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Reserve Collection Timeat SUPA IGA Meadowbank

SUPA IGA Meadowbank

You've selected Click & Collect
SUPA IGA Meadowbank
7-11a Bay Drive
Meadowbank, NSW 2114
02 9808 3715
Mon-Fri: 7am–9pm; Sat-Sun: 8am–8pm
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FestiveBurgers-beefburgers.jpg
Beef Burgers
These colourful, healthy burgers are really going to help you get your grill on this summer.
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Recipe - SUPA IGA Meadowbank
FestiveBurgers-beefburgers.jpg
Beef Burgers
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
500g beef mince
80g baby spinach leaves
80g sun-dried tomatoes, chopped
1 egg, beaten
Directions
  1. In a large bowl, place all the ingredients and season well with sea salt and cracked pepper.
  2. Divide the mixture into 4 equal portions.
  3. Roll each into a ball and then flatten with the palm of your hand, so they are roughly 1 cm thick.
  4. Using your thumb, make an indentation into the centre of the patty (this helps to keep the patties a consistent thickness when cooking).
  5. Once made, place on a plate and refrigerate for 30 minutes.
  6. Preheat the BBQ to high.
  7. Place the patties directly on the grill and press down with the back of a spatula.
  8. Reduce heat to medium, cook for 5 minutes, turn and gently press down again, cooking for another 5 minutes.
  9. When the patties are cooked through, remove from the BBQ and set aside, covered with foil, to rest.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
null
Calories

Shop Ingredients

Makes 4 servings
500g beef mince
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IGA Beef Mince Lean 5 Star, 500 Gram
$10.00$2.00/100g
80g baby spinach leaves
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Community Co Baby Spinach, 120 Gram
$3.00$2.50/100g
80g sun-dried tomatoes, chopped
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Leggo's Pesto Sundried Tomato, 190 Gram
Special
$4.09 was $4.60$2.15/100g
1 egg, beaten
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Community Co Free Range X-Large Aussie Eggs, 12 Each
$4.80$0.40 each

Directions

  1. In a large bowl, place all the ingredients and season well with sea salt and cracked pepper.
  2. Divide the mixture into 4 equal portions.
  3. Roll each into a ball and then flatten with the palm of your hand, so they are roughly 1 cm thick.
  4. Using your thumb, make an indentation into the centre of the patty (this helps to keep the patties a consistent thickness when cooking).
  5. Once made, place on a plate and refrigerate for 30 minutes.
  6. Preheat the BBQ to high.
  7. Place the patties directly on the grill and press down with the back of a spatula.
  8. Reduce heat to medium, cook for 5 minutes, turn and gently press down again, cooking for another 5 minutes.
  9. When the patties are cooked through, remove from the BBQ and set aside, covered with foil, to rest.