My husband loves barbecuing and I can’t complain; if it means he makes tea then I am all for it. He does make some great burgers to be fair, the recipes from the Weber BBQ Book which is absolutely brilliant. So I thought that I would add to the meat feast and come up with my own burger. I was kindly given some Galbani mozzarella balls at the International Cheese Awards recently and an idea formed.
As much as a love a good burger, I do find the ones my husband makes to be mammoth so I decided to make some which are a bit daintier. I think they are too big to be classed as a slider but small enough that you can have two and not be stuffed.
I’ve gone for an Italian twist, with herbs and garlic to flavour the meat and then an oozing cheese middle thanks to the mozzarella. So it is less of a Juicy Lucy, more Succoso Lucille! I think this would work just as well with pork as it did beef. Or even a mixture of the two. Either way just remember to chill them before cooking so that they don’t fall apart on the grill. Oh and typically it rained so I had to cook these in the kitchen rather than on the BBQ!
The pickled cucumber I served this with is from Anna Jones’ A Modern Way To Eat. You can find the recipe here. I love this stuff- it cuts through the fat from the meat and is a great way to use cucumbers.
These small and mighty burgers have a mozzarella ball at their heart, just waiting for you to discover it!
- 500 g minced / ground lean beef
- 1 onion finely chopped or minced
- 2 cloves garlic finely chopped or minced
- 1 heaped teaspoon dried oregano
- 1 heaped teaspoon dried basil
- Mini mozzarella balls 1 per burger
- Salt and pepper
Put the mince in a large bowl and loosen it up so it's not in one big clump.
Add the onion, garlic, herbs and a good pinch of salt and grind of pepper. Get your (cleahands in and mix well, making sure all of the ingredients are properly combined.
Divide into six or seven evenly sized balls. Flatten each ball, place a mini mozzarella in the middle and gather the meat back round it so the cheese is in the middle of the ball. Flatten slightly into a burger shape.
Place the mini burgers on a covered plate and chill for at least half an hour to firm up.
To cook, grill for approx. 5 minutes on each side.
Serve with pickled cucumber and salad.