Dinner Recipes

Bunless Olive Beef Burgers Topped with Mozerrella and Rosso Pesto with a side of Roasted Veggies 

This recipe feeds 4 people. 


  • 400g of 5% lean beef mince 
  • 10 olives 
  • 1 tsp of dried garlic 
  • Salt and pepper for seasoning 
  • 1 tsp dried basil 
  • 1 onion 
  • 1 egg
  • 4 slices of mozzarella 
  • 4 tsp of rosso pesto 
  • 400g of baby potatoes 
  • 16 cherry tomatoes 
  • 1 aubergine 
  • 2 courgettes 
  • Mixed salad leaves 
  • Coconut oil 


  1. Preheat the oven to 180-200 degrees.
  2. Cut up the potatoes, aubergines and courgettes into chunks. 
  3. Put the vegetables across two large roasting trays, season with salt and pepper, and then place a small amount of coconut oil to coat the vegetables. 
  4. Place the vegetables in the oven and cook for 30 minutes.
  5. Whilst the vegetables are roasting, begin to make the burgers. 
  6. Dice the onion and olives into very small pieces. Add the beef mince into a bowl along with the onion, olives, garlic, basil, egg and salt and pepper. 
  7. Mix the mince with the ingredients using your hands, ensuring that all the ingredients are evenly distributed through the mince.
  8. Remove the roasted vegetables from the oven and turn on the grill. 
  9. Divide the mince up into four even balls and flatten them out into pattys. 
  10. Put the burgers and cherry tomatoes under the grill for 3-4 minutes on each side.
  11. Place the mozzarella slices on the burgers and grill for another 30 seconds to melt the cheese. 
  12. To plate up, divide the roasted vegetables across the 4 plates. Put 1 burger in each plate. Top each burger with a tsp of rosso Pesto and sprinkle some salad leaves on each burger. 

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