Open Beef Burgers

"From recipe+ an easy mid week meal, suggested you serve with chips/fries, wedgies or hash browns. TIPS - make ahead - prepare a double quantity of mince mix and then freeze 4 of the uncooked patties for another dinner. Also try other types of bread rolls."
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Ready In:
4 open burgers


  • 500 g beef mince
  • 14 cup dry breadcrumbs (packaged)
  • 1 egg (lightly beaten)
  • 14 cup pesto sauce (sun-dried tomato)
  • 2 tablespoons vegetable oil (or peanut oil)
  • 1 onion (large thinly sliced into rings)
  • 2 (120 g) focaccia bread (garlic ones suggested rolls split)
  • 13 cup cheese (pizza blend grated)
  • 14 cup mayonnaise (whole egg)
  • 40 g spinach (leaves baby)
  • 2 tomatoes (Roma thickly sliced)


  • Combine mince, breadcrumbs, egg and 2 tablespoons of the pesto in a large bowl and then shape mix into 4 patties.
  • Heat half the oil in a large frying pan over moderate heat and cook patties for 3 to 4 minutes each side or until browned and cooked through and then remove from the pan and place on a abing tray.
  • Add remaining oil to the pan and cook and stir onion for 2 to 3 minutes or until golden and remove from the heat.
  • Preheat an oven grill to moderately high and cook focaccia under the grill until golden.
  • Sprinkle the patties with cheese and cook patties under the grill until cheese bubbles and is melted.
  • Whisk mayonnaise and remaining pesto.
  • Place one piece of focaccia on each serving plate and spread each focaccia with half the pestor mayonnaise and then top with spinach, tomato, onion and patties and then top with the remaining pesto mayonnaise.
  • Serve burgers with wedges, chips/fries or hash browns.

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