Our Favourite Recipes
Fiery Chilli Pesto Burger & Chips
A spoonful of Sacla' Fiery Chilli Pesto really adds a kick of heat to this mouth-watering burger. Topped with crispy bacon, melting cheese and gherkins, it's the ultimate twist on a barbecue classic.
Buon Appetito
Ingredients
500g good quality beef mince
1 small onion, finely chopped
1 cloves garlic, finely chopped
1 tbsp. Worcestershire sauce
8 thin rashers smoked bacon
1 tbsp. vegetable oil
2 large gherkins, sliced thinly lengthways
200g Taleggio cheese, sliced
4 burger buns
¼ jar Sacla' Fiery Chilli Pesto
30g rocket leaves
1 small onion, finely chopped
1 cloves garlic, finely chopped
1 tbsp. Worcestershire sauce
8 thin rashers smoked bacon
1 tbsp. vegetable oil
2 large gherkins, sliced thinly lengthways
200g Taleggio cheese, sliced
4 burger buns
¼ jar Sacla' Fiery Chilli Pesto
30g rocket leaves
Method
- Place the minced beef, onion, garlic and Worcestershire sauce in a bowl and mix well with a good pinch of salt and ground black pepper. Set aside in the fridge for an hour or until you are ready to cook and serve.
- Meanwhile place the bacon rashers on a grill rack and place under the grill and cook until golden and crispy. Set aside.
- When ready to cook the burgers use wet hands and shape the mixture into four burgers. Brush both sides of the burgers with the vegetable oil.
- Heat a frying pan and add the burgers and cook for about 4 minutes each side. Add slices of gherkin to the top of each burger plus 2 rashers of bacon and slices of Taleggio cheese and place under the grill and cook for about a minute until melting and bubbling.
- Slice the burger buns and place under the grill to toast just lightly.
- To assemble the burgers spread a tablespoon of Fiery Chilli Pesto over the base of each burger bun, top with the burgers, bacon and cheese then a final topping of rocket leaves and the burger bun top.