Garden gazpacho burgers


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 burgers
*PLUS Grilling Time: 10 minutes
Garden gazpacho burgers

Andreas Trauttmansdorff


  • 3 small tomatoes, a mix of colours

  • 1/2 jalapeno, chopped

  • 1/2 English cucumber

  • 1 green onion, sliced

  • 3 tbsp chopped fresh mint, cilantro or basil

  • 1 tbsp lime juice

  • 1 pinch salt and pepper

  • 4 frozen beef burgers

  • 4 pieces focaccia


  • Oil grill and heat barbecue to medium. Slice tomatoes in half, squeeze out and discard seeds, then coarsely chop. Place in a medium-size bowl. Finely chop jalapeño. Slice unpeeled cucumber in half lengthwise. Scrape out and discard seeds. Chop into 1/2-inch (1-cm) pieces. Add jalapeño and cucumber to tomatoes with onion, mint, lime juice, salt and pepper. Stir to coat.

  • Barbecue burgers, covered, 5 to 7 minutes per side. Place on focaccia. Top with lots of gazpacho mixture.

Nutrition (per serving)

Calories 436, Protein 20.6g, Carbohydrates 7g, Fat 34.7g, Fibre 1.1g, Sodium 345mg.

Instead of beginning dinner with a bowl of zesty gazpacho, now you can blend all these tantalizing tastes into one great main-course burger topping.