600 G beef mince
2 finely chopped green onions
2 crushed garlic cloves
2 tbsp chopped fresh rosemary leaves
1 Tbsp balsamic vinegar
4 sliced tomatoes
2 Tbsp. olive oil
cup caramelised onion
Peppadew® mild piquanté peppers Chopped
4 crusty Italian rolls, split
Thinly sliced cheddar
Baby rocket, to garnish
Preheat oven to 220 °C /200 °C fan-forced. Line a baking tray with baking paper.
Combine mince, onion, garlic, rosemary and vinegar in a bowl. Season with salt and pepper. Divide mixture into 4 equal portions. Roll each portion into a ball. Shape into 1cm-thick patties. Place on a baking paper-lined plate. Cover. Refrigerate for 1 hour to allow flavours to develop.
Meanwhile, place tomatoes, cut-side up, on prepared tray. Season with salt and pepper. Set aside.
Heat oil on a large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
Divide and spread Caramelized onion onto the base of the roll. Place a patty on each roll, and divide the cheddar, tomato and Peppadew® Mild Piquanté Peppers chopped between them. Serve topped with baby rocket and roll tops.