Crustiburger

  1. Grate the potatoes. Finely dice the bell pepper and the sun-dried tomatoes. Cut the olives into thin rings.

  2. Mix all ingredients together in a bowl.

  3. Get your hands dirty(-ier).

  4. Firmly squeeze the mixture into 12 burgers.

  5. Wrap the burgers in cling film and store in the fridge for 2 hours.

  6. Use an oiled spatula to get the burgers off the cling film and onto your bbq. This requires some caution; don’t be too drunk.

  7. Grill them directly above the coals*, about 5 minutes each side.

*We wouldn’t usually recommend grilling burgers above direct heat, but these ones contain a lot of moisture. They can handle it. In this case, the bbq should be so hot you can’t hold your hand above it for more than 3 seconds.

Makes 12. Takes time.

  • Potatoes, 1 kg

  • Red onion, 2

  • Garlic, a lot

  • Red bell pepper, 1

  • Sun-dried tomatoes, 1 can of 300 gr, on oil

  • Black olives, half a can

  • Olive oil

  • Salt & pepper

    • Cling film

    • Heat-proof spatula

You need a refrigerator for this one.

mainsChristine Geenseburgers