Total Time
Prep 10 mins
Cook 10 mins

This recipe was one of 8 favourite recipes by Valli Little on recipe cards which came with the current issue of the Australian cooking magazine 'delicious'.

Ingredients Nutrition


  1. Place the beef, pancetta and 2 tablespoons of pesto in a processor; season with salt and pepper; pulse until just combined (do not over-process); form the mixture into 4 patties and chill while you cook the vegetables.
  2. Preheat the oven to 160°C/325°F/gas mark 3; heat a chargrill pan or cr barbecue over a medium heat; toss the onion in a little oil and grill for 1 minute on each side or until just cooked; place the onion in the oven to keep it warm; brush the tomatoes with a little oil and season them with salt and pepper , to taste; then grill the tomatoes for one minute on each side; place the tomatoes in the oven to keep them warm; mix the remaining pesto with the mayonnaise.
  3. Brush both sides of the patties with oil; cook the patties on the chargrill for 2-3 minutes on each side or until they are cooked through; top the patties with bocconcini and place them in the oven for 1 minutes or until the cheese melts.
  4. Spread the bread-roll bases with some of the mayonnaise mixture; top with rocket, patties, onion and tomato; drizzle with the remaining mayonnaise mixture and top with the remaining bread-roll halves.
Most Helpful

5 5

These burgers were really good and a nice departure from our normal way of making them. We used our stovetop grill pan, otherwise made no modifications to the recipe. Thanks for posting!

5 5

Wow these are true gourmet burgers - just delicious! Just loved everything about these. Take the time to grill the veggies and make the basil-mayo - they make these burgers extra special. Thanks for posting this winner!

5 5

We really enjoyed the unique flavors of these burgers. What a great combination. The pesto really adds something special to these. I switched out the pancetta for bacon. Thanks bluemoon! Made for PRMR game.