Taste the flavours of Italy in this delicious beef mince, bocconcini and pesto burger!
Ingredients
- 600g beef mince
- 100g pancetta, rind removed, chopped
- 1/3 cup (90g) basil pesto
- 2 small red onions, thickly sliced
- 2 tablespoons olive oil
- 2 small vine-ripened tomatoes, thickly sliced
- 1/2 cup (150g) whole-egg mayonnaise
- 3-4 bocconcini, sliced
- 4 Italian bread rolls, split
- 50g baby rocket leaves
Method
- Step 1Place beef, pancetta and 2 tablespoons pesto in a processor. Season with salt and pepper. Pulse until just combined (do not overprocess). Form mixture into 4 patties and chill while you cook the vegetables.
- Step 2Preheat the oven to 160°C.
- Step 3Heat a chargrill pan or barbecue over medium heat. Toss onion in a little oil and grill for 1 minute each side or until just cooked. Place in the oven to keep warm.
- Step 4Brush tomatoes with a little oil and season, then grill for 1 minute each side. Place in the oven to keep warm.
- Step 5Brush both sides of patties with oil. Cook on chargrill for 2-3 minutes each side until cooked through.
- Step 6Mix remaining pesto with mayonnaise.
- Step 7Top patties with cheese and place in oven for 1 minute or until cheese melts.
- Step 8Spread bread-roll bases with some of the mayonnaise mixture. Top with rocket, patties, onion and tomato. Drizzle with remaining mayonnaise mixture and top with remaining bread-roll halves
Nutrition
4093 kj
Energy
61g
Fat Total
19g
Saturated Fat
58g
Protein
1889.04mg
Sodium
11g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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