Italian Pesto Burger with Roasted Peppers

Name: Italian Pesto Burger with Roasted Peppers
Prep time: THMS
Cook time: THMS
Ingredients: 5 tbsp. Sacla’ Sun-Dried Tomato Pesto, plus extra to serve; 4 tbsp. mayonnaise; 1/4 cucumber, roughly grated; 4 rounded tbsp soured cream; 500g minced beef; 1 large garlic clove, peeled and crushed; Salt & black pepper to taste; 4 rolls ciabatta, halved with insides lightly toasted; A small handful of baby spinach leaves; 1/4 285g jar Antipasti Roasted Peppers

Considering how many Italians there are in the US, it's surprising how little influence they've had on America's national dish. But once you've tried this (green, white and) red-blooded Italian burger recipe, there'll be no going back.

Cook Time

35 mins

Serves

Ingredients

5 tbsp. Sacla’ Sun-Dried Tomato Pesto, plus extra to serve
4 tbsp. mayonnaise
1/4 cucumber, roughly grated
4 rounded tbsp soured cream
500g minced beef
1 large garlic clove, peeled and crushed
Salt & black pepper to taste
4 rolls ciabatta, halved with insides lightly toasted
A small handful of baby spinach leaves
1/4 285g jar Antipasti Roasted Peppers

How to make the recipe

Step 1

Mix 1 tbsp of Sacla‚Äô Sun-Dried Tomato Pesto with the Sacla' Free From Mayonnaise

Step 2

Pat grated cucumber dry and stir into soured cream

Step 3

In a large bowl, combine beef, garlic, seasoning and the rest of the Sun-Dried Tomato Pesto

Step 4

Divide the mixture into 4, and shape into burgers

Step 5

Heat a medium-sized non-stick frying pan over a high heat, add the burgers and reduce heat

Step 6

Fry for about 4 minutes on each side, until cooked through and nicely browned

Step 7

Drain on some kitchen paper

Step 8

Spread tomato mayonnaise into ciabatta rolls, followed by the burger, then spinach leaves and 2 strips of Sacla‚Äô Char-Grilled Pepper strips

Step 9

Finish with a dollop of cucumber soured cream