Solo: Caprese Rump Burgers

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Solo: Caprese Rump Burgers

Foir de latte rump burger melts on soft Portuguese rolls with pesto aioli and pecan, carrot and balsamic carrot fries.

Ingredients to serve 1

  • 1 x Rump Burgers
  • ¼ ball x Foir Di Latte - sliced
  • ½ x Tomatoes - sliced
  • 2 x Carrots - cut into fries
  • 10g x Pecan Nuts - chopped roughly
  • 10g x Rocket - long or thick stems removed
  • 1 tbsp x Balsamic Vinegar
  • 1 x Portuguese Rolls - halved as per burger rolls
  • 30ml x DD Pesto Aioli
  • Butter - room temperature (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C

Washing Instruction

Wash your hands, tomatoes and carrots well. Rinse your rocket thoroughly and drain on paper towel.

Gino's Tip

Unlike other meats that will cook better if brought to room temperature before hitting the pan, you want those patties cold so they stay together and stay as juicy as possible. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat to stay in the meat.

Step 1 - Nutty Carrot Fries

Toss your carrot fries in a large mixing bowl along with a drizzle of salt and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 12-15 minutes. Remove your foil, add your pecan nuts and continue roasting for 8-10 minutes until your carrots are lightly browned and tender. Reserve to serve once done.

Step 2 - Caprese Burgers

Season your rump burgers with salt and pepper. Heat a large frying pan over med-high heat, add a glug of olive oil and sear your rump burgers for 4-5 minutes on one side then flip your burgers over, top with your sliced fior di latte and cover with a lid. Drop your temperature to medium and cook for 4-5 minutes until your burgers are cooked through and your cheese is soft. Place your rump burger on the bottom half of your Portuguese roll (buttered or unbuttered), top with your DD Pesto Aioli and sliced tomatoes.

Step 3 - Balsamic Dressing

Whisk your balsamic vinegar along with a few glugs of olive oil in a medium mixing bowl and season with salt and pepper. Remember a dressing is one part acid/vinegar to three parts oil.

To serve

Toss your carrot fries along with your rocket and balsamic dressing and divide amongst your servings. Serve with your Caprese burgers. Enjoy!