The “It’s Not Your Mother’s Meatloaf” Burger

Ingredients

Pesto Mayonnaise
1/2 cup Mayonnaise
2 Tablespoons jarred basil pesto
Patties
1 egg slightly beaten
1/2 cup grated parmesan cheese
1/2 cup Italian style bread crumbs
6 cloves of garlic, minced
1 large shallot, minced
2/3 cup ketchup
2 Tablespoons Dijon mustard
2 Tablespoons yellow mustard
1 Teaspoon salt
1 Teaspoon ground black pepper
1-1/2 teaspoons dried oregano
1/2 cup loosely packed fresh basil, chopped
1/4 cup loosely packed fresh parsley, chopped
1-1/2 pounds ground chuck
1/2 pound ground pork
12 celigene, Fresh Mozzarella balls
Vegetable Oil for brushing the grill rack
*6 individual sized focaccia bread, sliced in half

Instructions

Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium. To make the Pesto Mayonnaise, Mix the mayonnaise and the basil pesto until combined. Refrigerate until ready to use. To make the patties, in a large bowl, combine the egg, parmesan cheese, bread crumbs, garlic, shallot, ketchup, dijon mustard, yellow mustard, salt, pepper, oregano, basil and parsley. Mix until incorporated. Add the ground chuck and ground pork. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Place 2 mozzarella balls in the center of each pattie. Form the meat around the mozzarella and seal completely. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 5 to 7 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. To assemble the burgers, place a generous amount of the pesto mayonnaise over the cut sides of the rolls. Add a pattie and serve. Makes 6 burgers *If individual sized focaccia bread is not readily available, buy 1 or 2 large focaccia rounds and use a large biscuit cutter for the perfect sized burger.