Ingredients:
- 1 pack of Inishella quarter-pounder beef burgers
- 1 ball of mozzarella, sliced into 8 slices
- 4 brioche buns
- 4 handfuls of rocket leaves
- 4 sprigs of fresh basil, leaves picked
- 2 tbsp SPAR balsamic vinegar
- 1 tub of SPAR Pesto alla Genovese
- 1 pack of SPAR Parmigiano Reggiano Shavings
- 2 fresh tomatoes, sliced
- 1 pack of SPAR sundried tomatoes
- 4 tsp mayonnaise
Method:
- Preheat your barbecue grill, and grill the burgers for roughly seven minutes on the first side. Flip the burger, grill for 5 minutes, then add two slices of mozzarella to each burger and grill for a further two minutes to melt the cheese nicely.
- If you like your buns toasted, grill these for the last minute of the burger-cooking time.
- Toss the rocket, basil leaves and balsamic vinegar together. Set aside.
- To build your burger, spread a tablespoon of SPAR Pesto alla Genovese onto the bottom bun, add the Parmigiano Reggiano Shavings, followed by 3-4 slices of fresh tomato and top with the burger followed by the sundried tomatoes and rocket, basil and balsamic mix.
- Spread one teaspoon of mayonnaise on each burger lid and place carefully on top. Use a skewer to secure the burger in place and enjoy!
