Svizzerine di manzo con insalatina
Italian Style Cheeseburgers with Coleslaw Cups

About This Recipe

Are you looking for a delicious beef recipe with a difference? If you are, you’ve found it! Here’s my italian style cheeseburgers with coleslaw cups for you to enjoy.

Burgers are a great Friday night supper, perfect for the whole family. I love using mozzarella to melt on top of the beef patties as it goes so beautifully stringy.

TwitterFacebook

13

Ingredients

Beef

Main Ingredient

Meat Dishes, Quick Dishes

Type

Ingredients

Burgers

  • 500g Minced Beef
  • 1 Teaspoon English Mustard
  • 4 Burger Buns, Good Quality
  • 1 x 125g Mozzarella Ball, Drained & Cut Into 4 Thick SLices
  • 4 Tablespoons Tomato Chutney, To Serve

Coleslaw Cups

  • 1 Tablespoons Wholegrain Mustard
  • 6 Tablespoons Mayonnaise
  • 1/2 Lemon Lemon Juice
  • 2 Carrots, Peeled & Grated
  • 1 Fennel Bulb, Grated
  • 1/4 Red Cabbage, Finely Chopped
  • 2 Baby Gem Lettuce
  • To Taste Salt & White Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest italian style cheeseburgers with coleslaw cups! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat the oven to 150°C/gas 2 and put a griddle pan over a high heat.
  2. Mix the minced beef and mustard in a large bowl. Try not to crush it with your hands too much as this makes the burgers too dense. Season well with salt and pepper and divide the mix into four. Shape into burgers about 2.5cm thick. Put the burgers onto the griddle pan and cook for 4 minutes on one side.
  3. Meanwhile, put the buns on a baking tray and pop them into the oven to warm through.
  4. Mix together the wholegrain mustard, mayonnaise and lemon juice in a large bowl and season with salt and pepper. Add the carrots and fennel to the mayonnaise mixture. Stir everything together and set aside.
  5. Turn the burgers over and top each one with a slice of mozzarella. Continue to cook for 3 minutes.
  6. Mix the cabbage into the coleslaw mixture. Break the baby gem lettuce into individual leaves and fill each one with some of the coleslaw.
  7. Remove the buns from the oven and cut in half. Place a burger on the bottom half of each bun, then top the melted mozzarella with some tomato chutney and serve alongside the lettuce coleslaw cups.

Once you’re done, simply sit back and enjoy your italian style cheeseburgers with coleslaw cups and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Chicken Breasts with Cherry Tomatoes, Mozzarella and Basil

View Recipe

Next Recipe

Spaghettini with Mussels, Cherry Tomatoes & White Wine

View Recipe

Discuss This Recipe

More RecipesGet Inspired

TEGLIA DI PIZZA PICCANTE CON ACCIUGHE, ZUCCHINE, E AGLIOPizza Tray with Anchovies, Courgettes, Garlic & Chilli

Anchovies are found in large numbers in the Mediterranean, particularly in southern Italy, where they are a staple food and are eaten fresh or preserved in olive oil or salt. They’re high in antioxidants, and some research suggests they may be linked to longevity. If you prefer, replace the anchovies with black olives.

2

Serves

12

Ingredients

Vegetables

Main Ingredient
View Recipe

Pennette gratinate al salmone affumicato, fontina e piselliPasta Bake with Smoked Salmon, Fontina & Peas

This is a fantastic way to use smoked salmon, and many people who don’t generally like fsh – such as my wife – love this recipe. If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. If you want to make it ahead, prepare up to the end of step 4 then reheat the dish in a preheated oven (200°C/gas mark 6) for 20–25 minutes....

4

Serves

12

Ingredients

Salmon

Main Ingredient
View Recipe

Pollo Al Limone, Miele E RosmarinoLemon Chicken With Honey & Rosemary

Rosemary and lemon give this simple chicken dish a real taste of the Mediterranean; it is zingy and flavoursome but really child-friendly, so it makes a great midweek family meal. Perfect in summer with a big salad, or try it in winter for a serious vitamin C kick to beat the bugs.

4

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
View Recipe

Pollo MargheritaChicken Breasts with Cherry Tomatoes, Mozzarella and Basil

I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases...

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe