I recently came across a crossword clue asking the name of the burger-loving cartoon character from Popeye. Not only did this expand my cartoon-related knowledge (the answer being J. Wellington Wimpy – who knew?!); it also made me crave a burger.
The streets of London have been inundated with burger joints in the last few years to cater to all tastes and budgets.
Sometimes nothing but a good old cheeseburger will do – Byron is my go to for this. Just the right side of greasy; the burger is nestled in a light brioche bun, topped with melted cheese, and a gherkin on the side. The added bonus is it actually fits in your mouth unlike some of the burger towers around. They definitely have the traditional burger nailed.
But other times you want something a little more exciting/gourmet/decadent (delete as appropriate). And this is where my mozzarella and red pesto burger comes into its own.
My mouth is watering just to think of it: juicy burger topped with the delectable combination of sundried tomato pesto, creamy mozzarella and rocket. Add to that some sweet potato chips and a couple of gherkins on the side and you’ve got a pretty perfect meal on your hands. So what are you waiting for? Here’s how to make it…
Mozzarella and Red Pesto Burgers
500g minced beef
1 small onion, finely chopped (or if you have a mini-chopper/Magimix, use this to chop very finely)
Handful of parsley, finely chopped
1 teaspoon oregano
Salt and pepper
4 burger buns
4 tablespoons mayonnaise
125g mozzarella, sliced into rounds
4 tablespoons sundried tomato pesto
4 handfuls rocket
- In a bowl, mix together the onion, mince, parsley, oregano, egg, pinch of salt salt and a good grinding of black pepper until well combined.
- Form into 4 evenly sized patties – don’t make them too high as you want to be able to fit them in your mouth! Chill in the fridge for 30 minutes if possible as this will help prevent the burgers collapsing during cooking.
- Over a high heat, drizzle a frying pan or griddle pan with a little olive oil. Place your burgers the pan and cook for 2 minutes to colour them, then turn down to medium and cook for a further 3 minutes. Resist the temptation to move them before the 5 minutes are up as they will probably tear.
- Flip the burgers over and cook for a further 3-5 minutes on the other side, depending on the thickness of your burger and how well done you like them.
- Meanwhile, turn on your grill, halve your burgers buns and put them under the grill to lightly toast them.
- Once your burgers are cooked, leave to one side for a few minutes to allow them to rest whilst you put mayo on one side of the bun and pesto on the other side. Place your burgers in the bun, top with mozzarella and rocket and serve immediately.
You can make the burgers the night before you want to cook them. Just cover with cling film and take out of the fridge about 20 minutes before cooking if possible to take the chill off.