Feeling a little inspired for Barbecue 17, I came up with a new beef burger recipe. This would also work well with minced chicken. Give them a try.
- 500g minced beef. Good quality stuff, but not too lean.
- 2tsp each of chopped oregano and thyme
- 1tbsp (small handful) chopped basil
- One ball of mozzarella, preferably buffalo, but it doesn’t matter that much
- Two cloves crushed garlic
- Half a red onion, chopped finely
- 2tsp breadcrumbs
This one is a little more complex, but not much, I promise. Combine the minced beef with the chopped herbs, garlic and onions. Use your hands. Try to form burger balls out of the mix – if it’s too wet, add some of the breadcrumbs. As Ina Garten (TV chef extraordinaire) says, you can add all you want, but you can’t take away.
Slice the mozzarella into cubes around half an inch in width. You could also use those rather cheap mozzarella pearls for this. Now for the science bit. Divide your burger mix into four. With each quarter, form a ball, then a flat burger shape. Now, press a cube of mozzarella into the middle, and shape the burger around the cheese. It’s quite important that you do this well – if the cheese is showing, it’ll just seep out when you cook the burger.
Cooking is as with normal burgers – 5 minutes per side. Slice one open and you’ll see what I mean – these are really something rather special. Buonissimo!