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Chorizo Beef Burgers with Pesto, Rocket Leaves on Beefsteak Tomotoes

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April 25, 2016 by marksetchfield

Screen Shot 2016-04-24 at 23.29.01.jpgServes 4, prep time 20 minutes, cooking time 25-30 minutes

INGREDIENTS
Medium pack of minced beef
1/2 red onion chopped
1 garlic clove chopped
1/2 tsp cayenne pepper
2 handfuls of flaked oats
2 tbsp of chopped chorizo
3 tbsp of flour
1 tsp of dried basil
Salt and pepper
1 egg
4 beefsteak tomatoes
Oil for frying
Chopped onion to serve
A few basil leaves to serve

FOR THE PESTO
2 bunches of basil leaves
3 tbsp of toasted pine nuts
1 garlic clove crushed
2 tbsp of grated parmesan cheese
8 tbsp of extra virgin olive oil
Pinch of salt
BURGER_TOMATO.jpg
METHOD
Place the mince in a bowl, add the remainder of the ingredients. Crack in the egg and add the flour. Combine the ingredients into a dough like ball. Remove from the bowl and place on a floured surface, cut into four and roll into balls. In your hands; flatten the balls into patties, then chill in the fridge for 20 minutes.

TO MAKE THE PESTO
Place all the ingredients in a food processor and blitz for two minutes. Remove from the bowl and transfer to small dish and chill in the fridge.

Heat some oil in a griddle pan. Slice the tomatoes in half; first, grill the bottom halves. In a separate pan gently fry the burgers. Remove the tomato bases from the grill and place on a serving dish, add the mozzarella slices. Grill the tomatoes tops, when the burgers are cooked put them on top of the cheese, add some pesto, chopped onion, rocket leaves and season. Then top with the tomato tops and serve.GMS_THE_MENU_RETURN

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