Tuscan beef mince burgers | Tasman Butchers

Serves 4 | Preparation time: 10mins | Cooking time: 20mins

Ingredients:

600g Tasman beef mince

100g pancetta, rind removed, chopped

⅓ cup (90g) basil pesto

2 small red onions, thickly sliced

2 tbs olive oil

2 small vine ripened tomatoes, thickly sliced

½ cup whole-egg mayonnaise

3-4 bocconcini, sliced

4 Italian bread rolls, split

50g baby rocket leaves

Slice of vintage cheddar cheese

Method:

Place beef, pancetta and 2 tablespoons pesto into a processor. Season with salt and pepper. Pulse until just combined (do not overprocess). Form mixture into 4 patties and chill while you cook the vegetables.
Preheat the oven to 160ºC.
Heat a chargrilled pan or barbecue over medium heat. Toss onion in a little oil and grill for 1 minute each side or until just cooked. Place in the oven to keep warm.
Brush the tomatoes with a little oil and season, then grill for 1 minute each side. Place in the oven to keep warm.
Brush both sides of patties with oil. Cook on chargrill for 2-3 minutes each side until cooked through.
Mix remaining pesto with mayonnaise.
Top patties with cheese and place in the oven for 1 minute or until cheese melts.
Spread bread-roll bases with some of the mayonnaise mixture. Top with rocket, patties, onion and tomato. Drizzle with remaining mayonnaise mixture and top with remaining bread-roll halves.