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Export 11 ingredients for grocery delivery
Step 1
Heat half the oil in a frying pan over medium heat. Add onion and garlic and cook for 4 minutes or until onion softens. Transfer to a glass or ceramic bowl.
Step 2
Add the pork and veal mince, parsley and egg to the bowl, and season with salt and pepper. Use your hands to mix until well combined.
Step 3
Divide the mince mixture into 12 equal portions and shape into 6cm patties. Place the patties on a tray and cover with plastic wrap. Place in the fridge for 1 hour to chill.
Step 4
Meanwhile, preheat a barbecue grill or chargrill on high. Place the red and yellow capsicum, zucchini and mushroom in a large bowl. Drizzle with the remaining oil, and season with salt and pepper. Gently toss until combined.
Step 5
Cook vegetables on preheated grill for 2 minutes each side or until tender. Transfer to a large heatproof bowl. Drizzle with the balsamic vinegar and gently toss until just combined. Cover with foil to keep warm.
Step 6
Cook patties on the grill for 5 minutes each side or until brown and cooked through. Serve immediately with the chargrilled vegetables.
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