| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Beef, Main dish | 6 | Servings | |
INGREDIENTS
| 1 | kg | Beef mince |
| 1 | sm | Onion, chopped fine |
| 1 | ts | Oregano, dried |
| 2 | tb | Tomato paste |
| 50 | g | Mozzarella cheese |
| Focaccia bread | ||
| 2 | sl | Tomato |
| 1 1/2 | c | Basil leaves |
| 1/3 | c | Pinenuts |
| 1/2 | c | Parmesan cheese, grated |
| 1 | Clove garlic, crushed | |
| 1/2 | c | Olive oil |
INSTRUCTIONS
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 [email protected] (John Hogue) on Mar 16, 1999
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