Mega mozzarella-stuffed burgers

Name: Mega mozzarella-stuffed burgers
Total time: 2 h 10 min
Yield: 2
Ingredients: 1 red onion; 400 g buffalo or beef mince; 80 g buffalo mozzarella; 2 tablespoons balsamic vinegar; 2 slices of mortadella; 2 brioche buns; 1 large ripe tomato; 2 handfuls of rocket; 1 large free-range egg; 125 ml olive oil; 125 ml vegetable oil; 1 lemon; 1 bunch of fresh basil (30g)

Brioche buns, mortadella & basil mayo

“Channel your cowboy vibe with these flame-grilled buffalo burgers topped with an incredible onion chutney and creamy basil mayo. So good! ”

Serves 2

Cooks In2 hours 10 minutes

DifficultyNot too tricky

Beef

Nutrition per serving

Calories 762 38%
Fat 37.4g 53%
Saturates 14.7g 74%
Sugars 9.6g 11%
Salt 2.2g 37%
Protein 59.2g 118%
Carbs 43.8g 17%
Fibre 3.5g -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Ingredients

1 red onion
400 g buffalo or beef mince
80 g buffalo mozzarella
2 tablespoons balsamic vinegar
2 slices of mortadella
2 brioche buns
1 large ripe tomato
2 handfuls of rocket
MAYO
1 large free-range egg
125 ml olive oil
125 ml vegetable oil
1 lemon
1 bunch of fresh basil , (30g)

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Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Method

Preheat the oven to 180°C/350°F/gas 4 or get your barbecue nice and hot!
Wrap the red onion in kitchen foil and cook in the oven, or directly in the coals, for 2 hours until soft.
When your onions have 30 minutes cooking time left, make your mayo: separate and whisk the egg yolk until fluffy, then gradually whisk in both the oils – a tiny bit at a time – until thick and emulsified (loosen with a little squeeze of lemon if it gets too thick).
Season to perfection with a pinch of sea salt and a little more lemon juice. Pick the basil leaves into a pestle and mortar, bash until they make a paste and stir through the mayo.
Season the mince to perfection and mix together well. Divide into 4 even-sized pieces and shape into flat patties. Cut the mozzarella in half and place on top of 2 of the patties. Place the remaining 2 patties on top and seal the edges firmly with your fingertips, so the mozzarella is encased inside, then gently shape into a neat burger.
When the onions are cool enough to handle, peel off the skin and mash with a fork, discarding the root. Drizzle over the balsamic vinegar, season to perfection and mix well.
Get your BBQ or grill nice and hot. Add the burgers and cook for 8 to 10 minutes, turning regularly.
Crisp up the mortadella on the grill bars, and shape into a circle with your tongs. Slice the buns and toast on the BBQ. Thickly slice the tomato.
Spoon 1 tablespoon of the basil mayo over the bottom of the bun, add a slice of tomato, then a slice of mortadella and then some rocket. Top with the burger and a dollop of sticky balsamic onions. Pop the lid on and tuck in!