Beef patty with thick-cut mortadella, pistachio pesto, burrata, and pickled red onion — Bologna’s finest on a brioche bun.

Mortadella is one of the great cured meats of Italy — a large-format cooked sausage from Bologna made with finely ground pork studded with pistachios and cubes of pure white pork fat. Its flavour is delicate, slightly floral, and deeply satisfying in a way that is entirely unlike any other charcuterie. As a burger topping it brings an Italian elegance that sets this burger apart from everything else on the menu.

The pistachio pesto is the invention that ties this burger together conceptually and practically. Toasted pistachios blended with fresh basil, Parmesan, garlic, and good olive oil create a pesto of remarkable depth — nuttier and slightly sweeter than the traditional pine nut version, with a beautiful pale green colour that makes this one of the most visually appealing burgers in any collection.

Burrata — the extraordinary Italian cheese made from a shell of fresh mozzarella filled with stracciatella cream — is the finishing element that makes this burger genuinely luxurious. Torn open over the hot patty it oozes its creamy interior over everything, creating a richness that is simultaneously light and indulgent. It is available at good Italian delis and most well-stocked supermarkets and is absolutely worth seeking out.

Nutrition (per serving)

Calories: 740 kcal | Protein: 40g | Carbs: 44g | Fat: 42g | Fiber: 3g

Mortadella and Pistachio Burger

Recipe by By butter u0026 berries

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

740

kcal

Ingredients

•t400g beef mince (20% fat)
•t4 thick slices mortadella
•t1 ball burrata
•t2 large brioche buns, toasted
•tFor pickled red onion: 1 red onion, thinly sliced
•tFor pickled red onion: juice of 2 lemons
•tFor pickled red onion: 1 tbsp sugar
•tFor pickled red onion: 1 tsp salt
•tFor pistachio pesto: 60g unsalted pistachios, toasted
•tFor pistachio pesto: 30g fresh basil
•tFor pistachio pesto: 20g Parmesan, grated
•tFor pistachio pesto: 1 garlic clove
•tFor pistachio pesto: 5 tbsp extra virgin olive oil
•tFor pistachio pesto: salt and pepper
•tHandful wild rocket
•tSalt and freshly cracked black pepper

Directions

Make pickled red onion: combine onion slices with lemon juice, sugar, and salt. Toss and refrigerate for at least 30 minutes. The onions will turn bright pink.
Make pistachio pesto: blend toasted pistachios, basil, Parmesan, garlic, and olive oil until smooth but slightly textured. Season generously. Add a little more oil if too thick.
Shape beef mince into 2 patties of approximately 200g. Season generously with salt and pepper.
Cook patties on a hot griddle for 3 minutes per side for medium. Rest for 2 minutes.
Briefly warm mortadella slices in the same pan for 30 seconds per side — warming it releases its aromatic qualities.
Build the burger: spread pistachio pesto generously on both sides of each bun. Add wild rocket. Place the patty on top. Layer the warmed mortadella over the patty. Scatter pickled red onion generously. Tear the burrata open and place half on top of each burger, allowing the creamy interior to ooze over everything.

Notes

Warm the mortadella briefly before serving — room temperature or cold mortadella has a different texture and aroma than slightly warmed. Even 30 seconds in a hot pan makes a difference.
The burrata should be at room temperature before use — cold burrata does not ooze as readily. Remove from the fridge 30 minutes before use.
Pistachio pesto darkens with oxidation — make it close to serving time and press a piece of cling film directly onto the surface if storing.
The pickled red onion can be made up to 3 days ahead and keeps well refrigerated.

Storage

Pistachio pesto keeps for 3 days refrigerated covered with a thin layer of olive oil. Pickled red onion keeps for up to 1 week. Cooked patties keep for 2 days. Burrata must be used on the day of purchase — it does not store well once opened.

Serving Tips

Serve with a simple rocket and Parmesan salad dressed with lemon and olive oil, or thin cut chips. This is a burger that deserves a good Italian white wine — a Vermentino di Sardegna, a Greco di Tufo, or a glass of chilled Franciacorta sparkling wine are all excellent companions to the mortadella and pistachio flavours.