There’s something about a BBQ that brings out the caveman in even the mildest of men. That mixture of smoke, charcoal and heat seems to stir an inner beast, who craves slabs of grilled meat and copious bottles of cold beer. Gripped by one such urge last weekend, our chef created this cheeky little recipe to feed his fellow cave dwellers. Stuffed with our notoriously good mozzarella, these burgers are oozingly good and equally suited to the kitchen grill if the weather isn’t behaving. Ugg, ugg.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
Ciabatta(ContainsCereals containing gluten)
Baby Gem Lettuce
Cut your tomatoes in half and then peel and finely dice your garlic. Cut one ball of mozzarella into four slices (i.e. you will have one ball left).
Mix your minced beef thoroughly with the garlic, oregano and mustard. Add ¼ tsp of salt and some freshly ground black pepper. Work the mixture with your hands for a couple of minutes to fully mix all of the ingredients. Pre-heat your grill to high.
LH: As you’re making four burgers, divide your burger mixture into four and press each into the shape of a burger. Press the burger into your hand to make a shallow cup and put a slice of your mozzarella in the middle. Now close the meat around the mozzarella so that you end up with a stuffed burger.
Rub a small amount of olive oil on each burger and then place these on a baking tray. Place under the grill and cook them for around 4 mins on each side. Tip: Any more and you risk them having the texture of a Bedouin’s flip-flop.
Cut your ciabatta in half lengthways and then cut each piece in half again to make your burger baps. Grill these for a minute on each side until they are lightly toasted.
Cut up the baby gem lettuce and tear up your basil leaves. Mix these and the tomatoes together gently, with a drizzle of olive oil and a pinch of salt and pepper. Lastly, tear up the remaining mozzarella with your fingers and add this too.
Serve and devour with reckless abandon.