More than a handful beef burger with coleslaw

Method

1. Slice bread rolls closer to the base so that the top 2/3 will form a lid.
2. Carefully remove some of the bread from inside of the roll lid, leaving the outside intact.
3. Crumble removed bread to make ¾ cup of breadcrumbs and place in a medium sized bowl with mince, discard excess bread.
4. Add half the onion to a medium-sized bowl along with parsley, Worcestershire sauce, mince and zucchini. Season with pepper and combine well using clean hands.
5. Divide mince mixture into 8 portions and shape each into round patties the same diameter as bread rolls. If time permits, cover and refrigerate patties before cooking them.
6. Spray a barbeque, chargrill or griddle with oil and heat on high. Cook for 4 minutes.
7. Turn patties over and top each with a slice of cheese, cook for a further 2 minutes or until cooked through.
8. Make coleslaw dressing by mixing yoghurt, mayonnaise and mustard in a large bowl.
9. Add remaining onion, carrot, cabbage and capsicum, combine well with dressing and set aside.
10. Just before serving, toast both sides of buns in a toaster or on a grill.
11. Assemble burger, starting with rocket/spinach, beetroot, tomatoes, meat patty, gherkins, coleslaw. Top with roll lid and serve immediately.