400 g of Organic minced meat

few leaves of escarole salad

1 Beef tomato

4 slices of cheddar cheese

1 tab Escarole and Artichoke Pesto Fresco SIPO

Fresh Organic Oregano

2 tablespoons of Extra virgin olive oil

Nutmeg

Salt & pepper

1 package of Portobello mushrooms SIPO

Method:

Pre-heat the oven at 180 ° C. Line a baking tray with a parchment paper, place the mushrooms and cook for 10 minutes.

Add your mincemeat to the food processor and blend for a minute. Open and add a good grind of pepper, nutmeg, oregano and salt. Continue blending for a minute or two. 

The messy bit: Remove mixture onto a chopping board and cut in 4 parts. Roll each amount into a ball in your hands (the mixture is very tacky right now) and then flatten and shape by pressing out to about 1.5-2cm deep. 

Remove the mushrooms from the oven and let them cool.

Place in the preheated pan and cook for about 5 minutes before turning over. You need to let it form a golden crust and seal one side before you turn it to the second side. Cook for about 5 minutes on the other side turn off the flame and top the burgers with a slice of cheddar.

Place an upside-down mushroom on a plate as the base, add a slice of escarole, a slice of tomato, a table spoon of Escarole and Artichoke Pesto Fresco SIPO, the burger with the cheddar and cover with another mushroom. Serve with baked potatoes or other side dish.

Enjoy with friends drinking a glass of cold beer

Also…

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Follow these steps: 

1. Like our post.

2. Under this post, Name your favourite shop /delicatessen and address where you use to buy your favourite specialities.

3. Fill up the form at www.viagiuba14.com/pesto-fresco-sipo-family-contest

(so that when you are selected, you can collect the prize from your favourite shop!) 

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