Ingredients
For the beef and olive burger
½ onion, chopped
100g/3½oz rump steak, cut into pieces
85g/3oz breadcrumbs
½ tsp chilli flakes
1 tbsp chopped fresh parsley
1 free-range, egg, beaten
55g/2oz black olives, pits removed, chopped
salt and freshly ground black pepper
1 tbsp olive oil
For the basil mayonnaise
4 tbsp Greek-style yoghurt
1 garlic clove, crushed
6 fresh basil leaves, torn
2 tbsp olive oil
salt and freshly ground black pepper
To serve
2 slices white bread
2 tbsp olive oil
1 tbsp chopped fresh chives
This is a Dig In recipe
Method
1. For the beef and olive burger, blend all the burger ingredients except the oil in a food processor until well combined.
2. Using your hands, shape the meat into a burger and rub the oil into it.
3. Preheat a chargrill pan over a medium heat. When hot, add the burgers to the pan and cook for 3-4 minutes on each side, or until cooked through.
4. For the basil mayonnaise, mix all the ingredients in a bowl until combined.
5. Drizzle the bread with the olive oil and grill in the chargrill pan, until golden-brown on both sides.
6. To serve, spread the burger with the basil mayonnaise and sandwich between the chargrilled bread. Garnish with the fresh chives.
