Events and Celebrations

Ingredients
  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 625 g (1¼ lb) good-quality coarsely minced beef
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped marjoram
  • 2 tablespoons chopped oregano
  • 50 g (2 oz) freshly grated Parmesan cheese
  • 75 g (3 oz) sun-dried tomatoes, finely chopped
  • 75 g (3 oz) black olives, finely chopped
  • a little olive oil, for brushing
  • 2 soft focaccia rolls, quartered, then halved
  • Mayonnaise (see page 158), flavoured with 4 tablespoons chopped basil per quantity
  • 75 g (3 oz) rocket
  • 1 ball of mozzarella cheese, about 125 g (4 oz)
  • small bunch of basil
  • salt and black pepper
Directions

Heat the oil in a frying pan and fry the onion and garlic over a medium heat for 4 minutes or until softened. Set aside to cool.

Place the beef, onion and garlic mixture, herbs, Parmesan, tomatoes and olives in a large bowl, season with salt and pepper and mix well. Divide the mixture into eighths and shape into 8 even-sized patties. Cover and chill for 30 minutes.

Brush the patties with a little oil and cook on a hot barbecue for 4—5 minutes on each side until slightly charred on the outside and medium in the centre.

Meanwhile, toast the halved focaccia quarters on the barbecue for 1 minute on each side until browned.

Spread the base of each bun with some basil mayonnaise and top with some of the rocket and a cooked patty. Tear the mozzarella ball into pieces and divide among the 8 burgers. Top with the lids and a basil leaf and secure with a cocktail stick. Serve with extra basil mayonnaise and rocket, if liked.

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