| 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 THEHOGUES@t-online.de (John Hogue) on
Mar 16, 1999
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”