Dinner

Beef & Red Pepper Burgers with Cheddar and Veggie Toppings Recipe

ByJake Silas November 9, 2025November 9, 2025

Introduction

These beef and red pepper burgers are a flavorful twist on a classic favorite. Roasting the peppers adds a smoky sweetness that pairs perfectly with the lean steak mince and fresh toppings. They’re simple to prepare and make for a satisfying meal any day of the week.

The image shows three small burgers on a white cutting board placed on a white marbled surface. Each burger has three layers: a light brown soft bun on the top and bottom, a dark brown cooked patty in the middle, and green cucumber slices on top of the patty. The patties are covered with melted light cheese, mostly white with a slightly creamy texture. In front of the cutting board, there are several sliced cucumbers arranged in a row. To the right, there is a clear jar filled with white sauce and a spoon inside. The background is softly blurred with a light blue-gray tone. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red pepper, cut into quarters
2 tbsp olive oil
400g lean steak mince
1 medium egg
1 carrot, coarsely grated
50g stale breadcrumbs
40g cheddar, finely sliced
6 floury rolls, halved
3 tbsp mayonnaise
¼ cucumber, or 1-2 mini cucumbers, sliced

Instructions

Step 1: Heat the oven to 200°C (180°C fan or gas mark 6). Place the red pepper quarters on a baking tray and rub them with ½ tablespoon of olive oil. Roast for 25-30 minutes, turning once halfway through, until softened. Remove and let cool slightly, then finely chop the roasted pepper.
Step 2: In a large bowl, combine the steak mince, chopped roasted pepper, egg, grated carrot, and breadcrumbs. Mix everything well using your hands, then shape the mixture into six equal-sized burgers.
Step 3: Heat the remaining 1½ tablespoons of olive oil in a large, heavy-based, non-stick frying pan over medium heat. Fry the burgers for 5-6 minutes on each side, cooking thoroughly. During the last minute of cooking, place slices of cheddar on top of each burger so it melts slightly.
Step 4: Spread mayonnaise on the cut sides of the floury rolls. Add a burger to each roll and top with slices of cucumber. Serve immediately while warm.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or cumin to the burger mix before shaping.
Try swapping cheddar for melted mozzarella or a sharp blue cheese for a different taste.
If you prefer, grill the burgers on a barbecue instead of frying for a smoky char.
Use gluten-free breadcrumbs and rolls if you need a gluten-free option.

Storage

Store any leftover burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. It’s best to serve them fresh for the juiciest texture, but you can keep cooked patties frozen for up to 1 month—defrost completely before reheating.

How to Serve

Three small sandwiches are placed on a white cutting board set on a white marbled surface. Each sandwich has a soft, light brown bun top with a slightly powdered texture. Inside, there is a dark brown patty topped with pale melted cheese that drapes over the sides. Above the cheese, thinly sliced cucumber pieces are layered flat. In the foreground, several bright green cucumber slices lay scattered. To the right, there is a small clear jar filled with a creamy white sauce and a silver spoon inside. Soft natural light brightens the whole scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the burgers in advance?

Yes, you can shape the burger patties and keep them covered in the fridge for up to 24 hours before cooking. This allows the flavors to meld and makes cooking quicker when you’re ready.

What can I use instead of stale breadcrumbs?

If you don’t have stale breadcrumbs, you can use fresh breadcrumbs, crushed crackers, or even oats as a binder in the burger mix. These help hold the patties together and add texture.