Ingredients for 1 people

  • 240 g lean minced beef​
  • Large pinch sea salt flakes ​
  • 2 tbs De Nigris Gold Label Balsamic Vinegar​
  • 1/2 tbs Cayenne pepper​
  • 2 slices cheese​
  • Burger bun​
  • 1 tsp mayonnaise​
  • 3 cherry tomatoes​
  • 7 thin slices of cucumber​
  • Handful Italian rocket ​
  • 2 tbs vegetable oil (if pan frying)​
  • Drizzle De Nigris Platinum Label Balsamic Vinegar​

For the recipe

Place the minced beef in a large bowl, add the salt and De Nigris Gold Label Balsamic Vinegar​, and mix, add the Cayenne pepper, and mix again to combine thoroughly. Shape into two patties. Set aside to rest.​

Spread the mayonnaise on the bottom half of the burger bun and top with the tomatoes, rocket, and cucumber.​

If you are frying the burgers, add the oil to a pan and cook on each side for four minutes.  If you are cooking on a barbecue, cook on each side until browned.  Once cooked, top with sliced cheese and cover (if cooking in a pan), or continue to cook on the barbecue, until the cheese is melted.​

Just before serving, dress the top half of the burger bun with a drizzle of Platinum Label De Nigris Balsamic Vinegar, place two burger patties between the dressed bun halves, and sandwich the halves together.  Cut in half, to serve.​

Cooking with Chef Giovanni