Italian Pesto Burger with Roasted Peppers

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Published on Tuesday, 20 November 2012 12:02

Last Updated on 20 November 2012

Monica Costa

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Yummy recipe! An Italian version of the traditional burger. If you ask me, a much better one! But I guess I am biased 🙂

Cooking Time: 15 – 30 mins

Serves: 4

INGREDIENTS

5 level tblsp Sun-Dried Tomato Pesto, plus extra to serve (we used Sacla’ pesto)

4 rounded tblsp mayonnaise

¼ cucumber, roughly grated

4 rounded tblsp soured cream

500g minced beef

1 large clove garlic, peeled & crushed

4 ciabatta rolls, halved & the insides lightly toasted

small handful baby spinach leaves (optional)

¼ x jar Sacla’ Char-grilled peppers

Sacla Classic Basil Pesto, Fresh Coriander or Wild Garlic Pesto, to serve

salt & freshly ground black pepper

INSTRUCTIONS

Mix 1 tablespoon of the sun-dried tomato pesto with the mayonnaise and separately stir the grated cucumber into the soured cream (pat the grated cucumber dry on some kitchen paper first).

In a large bowl, combine the beef, garlic, the rest of the sun-dried tomato pesto and some seasoning and then divide the mixture into 4 and shape into about 4 burgers.

Put a medium-sized non-stick frying pan over a high heat, add the burgers, then reduce the heat down to medium. Fry for about 4 minutes on either side until cooked through and nicely browned. Transfer to some kitchen paper to drain.

Layer up the ingredients in the ciabatta rolls, starting with the tomato mayonnaise, followed by the burger, then some spinach leaves (optional) and 2 red pepper strips, finishing with a good dollop of the cucumber soured cream. Serve with accompanying bowls of sun-dried tomato pesto and some green pesto.

Buonissimo!