Melt-in-the-middle beef burgers
Calorie controlled cooking spray
1 small, finely diced
Extra lean beef mince (5% fat), raw
½ tablespoons, level
1 individual, quartered
Sun Dried Tomatoes in Oil
50 g, drained and chopped
160 g, 2 x 80g rolls
1 large, thickly sliced
½ small, thinly sliced
- Mist a small pan with cooking spray and fry the onion over a medium heat for 8-10 minutes until softened, then set aside to cool. Tip into a bowl and add the mince and oregano. Season well and mix to combine.
- Divide the mixture into 4 patties, then flatten each of these out slightly. Place a quarter piece of mozzarella in the centre of each, scatter over the sundried tomatoes, then form the mince mixture carefully around the cheese to encase it fully in a burger shape.
- Mist the patties all over with cooking spray then cook on a medium-hot barbecue plate (or in a nonstick frying pan set over a medium-high heat) for 6-8 minutes on each side until just cooked through.
- To serve, split and toast the ciabatta, then top each half with the melt-in-the-middle burgers, salad leaves, tomato and onion. Serve with extra salad.