A delightful twist on classic burgers, featuring Italian-inspired flavors and fresh ingredients.
Combine the beef mince, diced pancetta, and 2 tablespoons of fresh basil pesto in a food processor. Season with a pinch of sea salt and freshly ground black pepper. Pulse until just combined, then form into 4 patties.
Avoid over-processing the mixture to maintain a good texture for the patties.
Preheat the oven to 160°C (325°F). Heat a chargrill pan over medium heat. Brush the sliced red onion and ripe tomato with olive oil and grill for 1 minute on each side. Keep warm in the oven.
Grilling enhances the natural sweetness of the vegetables.
Brush the patties with olive oil and cook on the chargrill pan for 3 minutes on each side or until cooked through. Top with sliced mozzarella and place in the oven for 1 minute to melt the cheese.
Ensure the patties are evenly cooked by flipping them only once.
Mix the remaining basil pesto with the creamy mayonnaise in a small bowl.
This sauce adds a flavorful and creamy touch to the burgers.
Assemble the burgers by spreading the sauce on the bread roll bases. Layer with fresh rocket, a cooked patty, grilled onion, and tomato. Top with the other half of the bread roll.
Serve immediately to enjoy the burgers at their best.
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