Tomato, Basil and Mozzarella Burgers.

I often make burgers but I have recently started work on a project that will make use of all my culinary photography. A sequence of burger preparation was exactly what I was lacking, so here they are.

Last week, lovely Fi, made the most delicious mozzarella stuffed burgers. So delicious that I couldn't wait to try them out.

Mine weren't quite as scrumptious as Fi's but they were still pretty good.

500g lean minced steak.
1/2 a ball of buffalo mozzarella.
1 tea cup of Sourdough breadcrumbs.
1 teaspoon of mustard.
1 large egg (free-range, organic).
3 tablespoons of Adam's Tomato Sauce .
1 small red onion or a few shallots, very finely chopped.
Fresh basil and thyme, finely chopped.
Ground Maldon salt and black pepper, as much or little as preferred.

burger ingredients


1. Break up the mince, add the onions, grate 3 cloves garlic and mix with a wooden spoon.
2. Mix in the mustard, tomato sauce and herbs. Then add the breadcrumbs and seasoning.
3. Add little egg at a time until the mixture is sticky and no longer crumbles.


4. Divide the mixture into 4 and roll into balls.
5. Take a piece of mozzarella and stuff it into the centre of the ball. Mould the into a burger shape, making sure to encase the cheese.
6. Leave to chill in the fridge for a couple of hours, separated with wax paper.


7. Once chilled, cook on a griddle pan until cooked through.

I served mine on a toasted ciabatta roll, with red onion and lots of rocket.

I'd recommend a large napkin and a glass of diet coke too.