Rare Breed Melting Mozzarella Burger

The idea of “Rare Breed Meat” has always tickled me. Rare, i.e not many of them. And by eating them, we are all doing our bit to promote the breed and make them… well… less rare! Which is a good thing.  So when our Jon said he could make the best Rare Breed Beef Burger ever, I couldn’t wait to try it.  And he wasn’t wrong, especially with the mince from Tavens that he used. At some point I really must to do a bit on their pies. Anyway, back to the Burgers. If you want to see how Jon makes them, then take a look below.



Melting Mozzarella Burger (serves 4)

 Beef Mince
1 Onion
Some Thyme
1 Garlic Clove
1 Egg
Crusty Bread Roll
Tomato to Garnish
Lettuce to Garnish

Dice the onion and add into a bowl with the beef mince. Crush garlic with the rosemary and add to the mixture with egg yolk and breadcrumbs, until the mix forms a ball.

Cut a small piece of mozzarella and place on a flattened ball of the mince. Add one leaf of fresh basil and gently mould the meat around the cheese, making sure the cheese is fully contained inside the mince before flattening slightly into a burger shape. Repeat with the remainder of the mix.

Fry the burger to get a lovey brown colour, before putting into a preheated oven for 8-10 minutes.

Serve with salad and sliced tomatoes in a ciabatta roll.

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