| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Beef, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
kg |
Beef mince |
| 1 |
|
Onion, chopped fine |
| 1 |
t |
Oregano, dried |
| 2 |
T |
Tomato paste |
| 50 |
g |
Mozzarella cheese |
|
|
Focaccia bread |
| 2 |
|
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
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@t-online.de (John Hogue) on Mar 16, 1999
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