Mediterranean Burger followed by Rollo Cheesecake recipe

Rollo

The perfect meal.  We all crave it. Well these recipes are guaranteed to put a smile on any face and are brilliant for a family dinner – even great for a dinner party as they can be made in advance!

 

I came about the idea for a mediterranean burger when I had lot of minced beef to use up and couldn’t decide between my go-to spag bol or husbands fave burgers. These are amazing! Serve with homemade potato wedges and in whatever kind of roll you prefer. Great with peppery rocket and juicy tomatoes.

Mediterranean burgers
Top how you like – who can resist added bacon??

Mediterranean Burger

Ingredients

• 400g minced beef
• 2 garlic coves crushed and finely chopped
• 1tsp dried oregano
• 1 tsp dried basil
• 1 pinch chopped fresh rosemary
• pinch salt and black pepper
• 1 onion finely diced
• 1 tbsp sundried tomato puree

Method

Put all the ingredients in a bowl and get your hands in! Squash and squelch it together until well combined. Grab tennis ball sized handfulls and shape into burgers. Should make 4 good sized burger.

These can be frozen like this between greaseproof paper in a freezer bag or else stored in the fridge for three days.

To cook, heat 2 tbsp vegetabe oil in a frying pan over a medium heat. Fry the burgers for about 4 minutes on each side, checking they are cooked through and no longer pink inside before serving.  Top how however you like, we had them with bacon but I think they would be amazing with feta!

 

 

No meal is complete without a good pud, and this cheescake is as good as you’ll find.  Most cheesecake recipes call for a lot of extra sugar and I always leave it out with this recipe because the caramel is all the sweetness you’ll need.

Rollo
Who could resist this?

Rollo Cheesecake 

Ingredients

• 150g dark choc digestives
• 50g unsalted butter
• 2 tub cream cheese (400g)
• 160ml double cream – whipped
• 200g milk chocolate – melted
• 1 tin condensed milk
• 1 packet of Rollos

Method

First, put the condensed milk in a microwaveable bowl and heat for 30 seconds. Remove and whisk. Repeat being very careful as it will be super hot – under no circumstances stick your finger in for a lick!! It can take different times but it’s done when it has thickened up and gone a golden colour. Don’t heat for longer than 30 seconds at a time and never leave it unattended. Watch it and stop the microwave if it starts to bubble too much. Leave to cool. I know you will have heard of people doing it on the cooker with boiling waer in a pan – but seriously who has three hours to waste?! If you are lucky you make even find the new Carnation caramel tins, where the hard work has been done for you!

Next, crush the digestives by putting them in a large sandwich bag, holding the end and battering them with a rolling pin. Put the crushed biscuits in a bowl. Melt the butter and pour over the biscuits. Stir well to combine. Tip them into a lined round tin and press down firmly. An 8inch round cake tin is about right, but you can make it in anything you have handy. Looks good made in glass tumblers for individual portions. Place in the fridge.

Put the cream cheese in a bowl and beat to remove any lumps, stir through the whipped cream slowly then once your melted choc is cool enough, pour it in and stir through. Set aside.

To assemble. Remove the base from the fridge and pour on the cooled caramel. Put back in the fridge for ten minutes. Then pour on the top layer of chocolate cream cheese mix and softly spread it out. Top with the Rollos and if there is any leftover chocolate then melt it and flick it across the top in an arty way to make it look well professional! Let it set in the fridge for at least 3 hours.

 

So who would you make this delicious meal for? Just writing this out has made me crave some cheesecake!!!

 

Enjoy! And send me some photos of your food if you make these recipes!

 

Pam xx

 

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