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Italian Pesto Burger with roasted Peppers
15 - 30 min
Ingredients
-
5 levels tbsp Sacla’ Sun-Dried Tomato Pesto, plus extra to serve
-
4 rounded tbsp Develey Mayonnaise
- 1/4 Cucumber, roughly grated
- 4 rounded tbsp Soured cream
- 500 g Minced beef
- 1 large Garlic clove, peeled and crushed
- Salt
- Black pepper
- 4 rolls Ciabatta, halved with insides lightly toasted
- A small handful of baby spinach leaves
- 1/4 285 g Sacla’ Antipasti Trio of Roasted Peppers
Preparation
- Mix 1 tbsp of Sacla’ Sun-Dried Tomato Pesto with the mayonnaise
- Pat grated cucumber dry and stir into soured cream
- In a large bowl, combine beef, garlic, seasoning and the rest of the Sun-Dried Tomato Pesto
- Divide the mixture into 4, and shape into burgers
- Heat a medium-sized non-stick frying pan over a high heat, add the burgers and reduce heat
- Fry for about 4 minutes on each side, until cooked through and nicely browned
- Drain on some kitchen paper
- Spread tomato mayonnaise into ciabatta rolls, followed by the burger, then spinach leaves and 2 strips of Sacla’ Char-Grilled Pepper strips
- Finish with a dollop of cucumber soured cream
