500 g (1 lb 2 oz) minced (ground) beef
160 g (5 oz/2 cups)fresh breadcrumbs
1 small, very finely choppedred onion
4, crushed garlic cloves
3 handfuls, finely shredded basil leaves
50 g (2 oz/1/3 cup), finely chopped pitted black olives
1 tablespoon balsamic vinegar
8 pieces 2 cm x 3 cm x 5 mm (3/4 x 11/4 x 1/4 inch) mozzarella
olive oil spray for cooking
6 Roma (plum) tomatoes
11/2 tablespoons olive oil
Put the beef, breadcrumbs, red onion, garlic, basil, chopped olives, balsamic vinegar and egg in a large bowl and season well. Use your hands to mix it all together, then cover and refrigerate the mixture for 2 hours.
Divide the beef mixture into eight portions and roll each portion into a ball. Push a piece of mozzarella into the middle of each ball, then push the mince mixture over to cover the hole and flatten the ball to form a patty.
To make the chargrilled tomatoes, slice the tomatoes in half lengthways and toss them with the olive oil. Spray the flat plate with olive oil and preheat it to high direct heat. Cook the tomatoes, cut side down, for 8 minutes then turn them over and cook for another 5 minutes or until they are soft.
Cook the patties on one side for 5 minutes then flip them and cook for another 5 minutes or until completely cooked through and the cheese has melted. Serve the rissoles and chargrilled tomatoes with a fresh green salad.
Note: Suitable for a flat or ridged grill plate.
Recipe taken from Food for Friends: Barbecue, published by Murdoch books