Italian Super-food Burgers Balsamic Onions, Mozzarella & Slaw

Preheat the oven to 200ºC/400ºF/gas 6

Peel the onions, finely slice into rounds and place in a bowl

Add the balsamic and a couple of good pinches of sea salt to draw out excess moisture (you’ll drain the liquor off, so don’t worry about the amount of salt)

Put the minced beef into a bowl with a big pinch of black pepper and a small pinch of salt

Drain and add the beans

Separate the egg and add the yolk to the mixture, then scrunch together really well with clean hands

Whisk the egg white, halve your burger buns, put back together, brush just the tops with egg white, then scatter over the sesame seeds to create a nice, even layer (you can even make stencils for a bit of fun, if you want to get the kids involved)

Pull off any tatty outer leaves from the cabbage

Very finely slice it, ideally on a mandolin (use the guard!)

In a large bowl, toss the cabbage with the yoghurt, mustard, chilli flakes, lemon juice and a pinch of black pepper

Divide the burger mixture into six equal-sized balls

Place two large non-stick ovenproof frying pans on a medium-high heat with 1 teaspoon of oil in each (or cook in batches)

Add three balls of mixture to each pan, gently squash into patties about 2cm thick, cook for 2 minutes, or until golden, then flip over

Top each burger with a slice of mozzarella and strip in the rosemary leaves around them

Pop into the oven for 2 minutes so the mozzarella melts, with the buns alongside to warm through

Slice the tomatoes and divide between the bun bases with the cheesy burgers, crispy rosemary and balsamic onions, then pop the tops on, toss the slaw with the rocket, and serve

Calories 446kcal | Fat 15

6g | Sat Fat 6g | Protein 34

5g | Carbs 38

9g | Sugar 11

3g | Salt 1

5g | Fibre 10g | 2 portions veg & fruit Super Food Family Classics by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver