Olive and pesto burgers

Ingredients

500 g beef mince

2 tbsp water

0.33 cup basil pesto

0.5 cup pimento stuffed green olives, chopped

toasted bread, rocket leaves diced avocado, pimento olives and chopped spring onion to serve

Combine the beef mince, water, pesto and olives. Mix lightly, shape into 4 burgers.
Preheat the barbecue flat-plate or pan to moderately-high. Lightly brush the burgers with oil. Add burgers to the barbecue or pan, lower the heat to moderate.
Cook for 6-7 minutes each side or until thoroughly cooked. Turn them once only.
Serve on the toasted bread with the rocket and the combined avocado, olives and spring onion.

Try Tex mex burgers - Add a 35g packet taco seasoning mix and ¼ cup tomato sauce in place of the pesto and olives. Serve with tortillas, shredded lettuce, grated tasty cheese, and chopped tomato and jalapeno chillies.
Rissoles and burgers should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
Freeze mince you don't intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.
Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.