Double Decker Pesto Papi Burgers

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Step 1.

Grab a bowl. Add the beef mince, 30g chilli pesto and a very generous amount of pepper. Mix it all together with your hands and then squeeze the meat into a ball.

Step 2.

Set the ball on a tray and divide it into 8 equal balls. Press the balls into patties. Make sure they are about as thick as a £1 coin.

Step 3.

Heat a griddle pan. Place the burgers into the pan, and cook on a medium-high heat for 4 minutes.

Step 4.

Once charred on the underside, flip the burger. Place a thick slice of mozzarella on each patty and place a lid on the pan. Cook on a medium-high heat for a further 4 minutes.

Step 5.

Grind some black pepper on the cheese. Remove the burgers from the heat. Let them rest on a plate for 1 minute.

Step 6.

Make your pesto mayo. Grab a bowl. Add mayo, your remaining chilli pesto, a handful of chopped basil leaves, balsamic glaze and pepper. Mix it all together.

Step 7.

Serving time. Get a bun and chop it in half. Layer some mayo on the bottom. Add two slices of tomato. Add one patty. Top the patty with some basil and lettuce leaves. Add another patty. Top the patty with another dollop of pesto mayo and then add the bun. Open your mouth, take a bite and enjoy!

Cover the burgers with a lid once you’ve added the mozzarella to ensure it melts.

4 Burger Baps
1 Tomato
Bunch of Basil
2 Tsp Balsamic Glaze
5 Tbsp Mayonnaise
150g Mozzarella
190g Chilli Pesto
750g Beef Mince