Jamie Oliver: Mega Mozzarella Stuffed Burger Recipe – Perfect for Jubilee Weekend

Method

Preheat the oven to 180°C/350°F/gas 4 or heat the barbecue.

Wrap the onion in aluminum foil and cook in the oven or directly over the coals for two hours until soft.

When your onions only have 30 minutes left, make your mayo: separate and whisk the egg yolk until frothy, then stir in both oils — gradually and slowly — until fluffy. they are thick and emulsified. Loosen with a light lemon squeeze if it gets too thick.

Season with a pinch of sea salt and a little more lemon juice. Crush the basil leaves in a pestle and mortar until they form a paste, then stir into the mayonnaise.

Season the mince and mix. Divide into four equal sized pieces and shape into flat patties. Cut the mozzarella in half and place it on two patties. Place the other two on top and firmly seal the edges with your fingertips. With the mozzarella enclosed inside, shape a burger.

When the onions are cool enough to touch, remove the skin and mash with a fork, discarding the root. Drizzle with balsamic vinegar, season and mix well.

Get your barbecue or grill piping hot. Add the burgers and cook for 8 to 10 minutes, turning them frequently.

Crisp the bologna on the grill bars and form a circle with your tongs. Slice the buns and grill on the BBQ. Cut the tomato into thick slices.

Place a tablespoon of basil mayonnaise on the bottom of the bread, add a slice of tomato, a slice of mortadella and a little arugula. Top with the burger and a dollop of sticky balsamic onions to finish. Enjoy!

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