Jamie Oliver’s ‘mega’ mozzarella-stuffed burgers & ‘incredible’ onion chutney – ‘so good’

Method

Preheat the oven to 180°C/350°F/gas 4 or heat up the barbecue.

Wrap the onion in kitchen foil and cook in the oven, or directly in the coals for two hours until soft.

When your onions have just 30 minutes left, make your mayo: separate and whisk the egg yolk until fluffy, then  whisk in both the oils – gradually and slowly – until thick and emulsified. Loosen with a gentle squeeze of lemon if it gets too thick.

Season with a pinch of sea salt and a little more lemon juice. Bash the basil leaves into a pestle and mortar until they make a paste, then stir through the mayo.

Season the mince and mix together. Divide into four even-sized pieces and shape into flat patties. Cut the mozzarella in half and place on top of two patties. Place the remaining two on top and seal the edges firmly with your fingertips. With the mozzarella encased inside, shape into a burger.

When the onions are cool enough to touch, peel off the skin and mash with a fork, throwing away the root. Drizzle over the balsamic vinegar, season and mix well.

Get your BBQ or grill nice and hot. Add the burgers and cook for eight to 10 minutes, making sure to turn them over frequenlty.

Crisp up the mortadella on the grill bars, and shape into a circle with your tongs. Slice the buns and toast on the BBQ. Cut the tomato into thick slices.

Spoon one tablespoon of the basil mayo over the bottom of the bun, add a slice of tomato, a slice of mortadella and some rocket. Top with the burger and a dollop of sticky balsamic onions to finish. Enjoy!