Ingredients
- 400 gr. lean minced beef
- 8 heaped teaspoons green pesto
- 400 gr. tin of plum tomatoes
- 125 gr. ball of mozzarella
- 4 soft burger buns
Method
- Use your clean hands to scrunch the minced beef with half the pesto and a pinch of sea salt and black pepper.
- Split into 12 pieces and, with wet hands, roll into balls.
- Brown the balls all over in a non-stick frying pan on a high heat with 1 tablespoon of olive oil, shaking the pan regularly.
- Once the balls are golden & gnarly, pour in the tomatoes, breaking them up with a wooden spoon, along with a quarter of a tin’s worth of water.
- Bring to the boil, slice the mozzarella and lay over the balls, pop the lid on and leave to thicken for 5′ on a medium heat.
- Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on a low heat.
- Split each bun and spread 1 heaped teaspoon of pesto inside.
- Divvy up the balls and mozzarella with a little sauce, serving the rest on the side for dunking.