These Italian-style burgers are our latest obsession and we promise once you try them, it'll become a regular on your recipe rotation..
We've combined beef mince, sundried tomatoes, basil pesto and plenty of black pepper to form a burger patty. We've then stuffed mozzarella cheese into the middle so when you cook and bite into it, it has an epic cheesy pull that you'll want to make again and again.
Finish the burgers off by topping with rocket leaves and toasted pine nuts for a Mediterranean taste.
We love to serve ours with a cold lager or a chilled glass of white wine.
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Yields:
4
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Cal/Serv:
623
Ingredients
500g
beef mince
50g
sundried tomatoes, finely chopped
2Tbsp.
basil pesto
125g
mozzarella, cut into 4 slices
1Tbsp.
extra virgin olive oil, plus extra to drizzle
4
ciabatta rolls, split
large handful rocket leaves
25g
pinenuts, toasted
Directions
Step 1
In a large bowl, stir together the beef, sundried tomatoes, pesto and plenty of freshly ground black pepper (the tomatoes will add salt). Divide mixture equally into four. Take one of the meat portions and flatten out into a thin circle on the palm of your hand. Place a mozzarella slice on top and fold the overhanging meat over the cheese, squishing it into a round, flattish patty (fully encasing the cheese). Repeat with remaining mince mixture and cheese.
Step 2
Heat the oil in a large frying pan over medium hob heat and fry the patties for 15min, turning once, until the burgers are golden brown and cooked through.
Step 3
Toast the ciabatta rolls and serve the burgers in the rolls topped with rocket, pinenuts and a drizzle of oil, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
