• If you want to make these burgers the good old fashioned way, then just throw all the ingredients into a bowl and mix with your hands, squeezing the mixture until it comes together.
• I personally find it easier and quicker to make them in a food processor or Thermomix.
• Start with processing your bread to make fresh crumbs and set aside. If using a Thermomix 30 seconds, speed 8.
• Now process the onion, garlic, fresh herbs and vegetables and process until finely chopped. If using a Thermomix 10 seconds, speed 5.
• Add back the breadcrumbs plus the mince, egg, oregano, dijon and seasoning and combine on reverse. If using a Thermomix 30 seconds reverse speed 4 (you may need to scrape the sides a few times).
• If the mixture feels very wet, add more breadcrumbs until you are able to form firm patties. This is important for them to hold together.
• Form you patties into the sizes you want (I do some big for adults, some small for the kids), throw on a preheated BBQ or in a pan over a high heat.
• It's important to make sure the bottom is well cooked before flipping them so they hold together. Also don't try to move them about until the bottom half is very well cooked.

Serve

• I always put all of my accompaniments in little bowls on the table and my kids build their own. Personally, I love grated carrot, grated cheese, lettuce or some type of greens, sprouts, grilled onions, grated fresh beetroot, pieces of fresh pineapple for a Hawaiian touch.

Tip

• I also love to chargrill the cut side of my burger buns to crisp them up and add some char flavour.
• I also melt the cheese on the burger patty too (by closing the BBQ hood for the last few minutes).

Store

• Store in an airtight container in the fridge.
• Can also be frozen either the raw patties or cooked. Fully de-frost before cooking/ re-heating.