Ingredients
• 600g lean beef mince
• Finely grated zest and juice of 1 orange
• 2 anchovies in oil, drained, chopped
• 1 cup basil leaves, chopped
• 2 garlic cloves, finely chopped
• 1/4 cup (60ml) olive oil
• 2 zucchinis, thinly sliced
• 1 small onion, thinly sliced
• 1 small red chilli, seeds removed, finely chopped
• 250g punnet cherry tomatoes, halved
• 1/2 cup (90g) black olives
• 4 panini or burger buns, split, toasted
• Rocket leaves, to serve
• 250g fresh mozzarella or bocconcini
Method
1. Combine mince, zest, anchovy and half each of the basil and garlic. Season and form into 4 large patties. Chill to firm up while you make the ratatouille.
2. Heat 1 tbs oil in a frypan over medium heat. Add the zucchini and cook, stirring, for 1-2 minutes until golden. Remove from pan and set aside. Add another 1 tbs oil to the pan, then cook the onion, chilli and remaining garlic, stirring, for 2-3 minutes until softened. Add tomato and orange juice, then cook for 3-4 minutes until tomato softens. Return the zucchini to the pan, then add the olives and remaining basil. Season and set aside.
3. Heat a chargrill pan or non-stick frypan over medium-high heat. Brush patties with the remaining 1 tbs oil, then cook, turning, for 3-4 minutes for medium-rare or until cooked to your liking.
4. To serve, fill the buns with rocket, patties, ratatouille and torn chunks of mozzarella.
