- Olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g British 20 per cent fat beef mince
- 1 medium free-range egg
- 2 tsp mustard powder
- Pinch cayenne pepper
- 50g fresh breadcrumbs
- 125g ball mozzarella, sliced into quarters
- Buns and toppings of your choice
- Heat a glug of oil in a large frying pan and add the onion. Fry for 5 minutes until starting to soften, then add the garlic. Fry for a further 2-3 minutes, then remove from the frying pan to a plate and leave to cool completely.
- In a large mixing bowl, mix the beef, cooled onion and garlic, egg, mustard, cayenne and breadcrumbs. Season with salt and pepper, then divide the mixture into 4.
- Shape each portion into a large patty, place a quarter piece of mozzarella in the centre of each, then form the mix carefully around the mozzarella to encase it fully in a burger shape. Put the burgers on a plate, cover with cling film and chill for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
- Heat a large frying pan with a little oil. When the oil is almost smoking, add the burgers. Fry for 4-5 minutes on each side until the burgers are coloured, then put them in a baking tray. Transfer to the oven and cook for 10 minutes until the beef has cooked through and the mozzarella has melted (test by piercing one carefully with a sharp knife). Leave to rest for 5 minutes, then serve in buns with your choice of toppings and sides.
- Make the patties up to 48 hours in advance, wrap individually in cling film and chill. They will freeze for 1 month.
- To match these, head down to the hot south of Italy for a ripe, soft red such as a nero d’avola.