Mozzarella stuffed burgers with pesto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Beef mince |
| 1 | small | Onion, chopped fine |
| 1 | teaspoon | Oregano, dried |
| 2 | tablespoons | Tomato paste |
| 50 | grams | Mozzarella cheese |
| Focaccia bread | ||
| 2 | slices | Tomato |
| 1½ | cup | Basil leaves |
| ⅓ | cup | Pinenuts |
| ½ | cup | Parmesan cheese, grated |
| 1 | Clove garlic, crushed | |
| ½ | cup | Olive oil |
Directions
PESTO
Place mince, onion, oregano and tomato paste in a large mixing bowl and combine thoroughly. Divide mixture into 6 equal portions and shape into patties 1 1/2cm thick. Cut cheese into 3cm squares, about 1cm thick. With your thumb, make a cavity in the top of each of the burgers. Place cheese in cavity and smooth mince over cheese to enclose completely. Refrigerate until required.
To make Pesto: Place basil, Pinenuts, Parmesan and garlic in a food processor or blender. blend at medium speed, adding oil in a thin stream until smooth. Transfer to a small bowl, cover with plastic wrap and store in refrigerator until required. Heat grill or frying pan and brush lightly with oil. Cook burgers over medium-high heat for 8 minutes each side, turning only once. Serve on toasted focaccia bread with sliced tomato and Pesto.
Posted to MM-Recipes Digest V4 #10 by THEHOGUES@... (John Hogue) on Mar 16, 1999