Open Italian tuscan burgers
These tender beef burgers have a special cheesy surprise nestled in the middle.
2 medium, quartered
Lean beef mince, raw
2 tsp, (italian)
25 g, (4 x mini)
40 g, (baby)
180 g, (4 x rolls), split, toasted
1 x 3 second spray(s)
- Preheat the grill on high. Place the capsicum, skin-side up, on a baking tray. Grill for 5 minutes or until the skin chars and blisters. Transfer to a bowl and cover with plastic wrap. Set aside for 5 minutes to stand. Remove and discard the skin.
- Combine the mince and herbs in a medium bowl. Season with salt and pepper. Divide into 4 portions. Place 1 bocconcini in the centre of each portion and shape the mince to enclose. Shape into four 10cm patties.
- Lightly spray a large frying pan with oil and heat over high heat. Cook the patties for 4 minutes each side or until browned and cooked.
- Place a patty on each roll half. Top with the capsicum and rocket to make open burgers.
SERVING SUGGESTION: Salad of cucumber and beetroot.