• 500g lean minced beef
  • 1 egg
  • 1 small red onion, peeled and finely chopped
  • 2 tablespoons fresh flat leaf parsley, finely chopped (or dried parsley)
  • 1 tablespoon fresh thyme, finely chopped (or dried thyme)
  • 1 tablespoon fresh rosemary, finely chopped (or dried rosemary)
  • 4 dollops Hellmann's Light Mayonnaise
  • 2 tablespoons pitted black olives, chopped (10 olives)
  • 2 tablespoons fresh basil, chopped
  • Freshly ground black pepper
  • 4 ciabatta rolls
  • 70g rocket leaves


  1. 1

    Preheat the grill to medium-high. For the burgers, put the minced beef, egg, red onion, parsley, thyme and rosemary into a mixing bowl. 

  2. 2

    Mix well until all the ingredients are combined and herbs are evenly distributed. Divide the mixture into 4 balls and flatten with the palm of your hand to make burger-shapes.

  3. 3

    Grill the burgers for 3-4 minutes on each side, until cooked through and piping hot in the middle.

  4. 4

    Meanwhile, mix together the mayonnaise, olives and basil for the tapenade. Season with freshly ground black pepper.

  5. 5

    Serve the burgers in toasted ciabatta rolls with a spoonful of Italian mayo and garnish with the rocket leaves.

Nutritional Details

Each serving provides
  • Energy 1859kj 444kcal 22%
  • Fat 23.2g 33%
  • Saturates 8.2g 41%
  • Sugars 2.6g 3%
  • Salt 1.42g 24%

% of the Reference Intakes

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