Delicious burgers with Sydney FC's Adam Le Fondre

Join Sydney FC striker Adam ‘Alfie’ Le Fondre in the kitchen with Silvia Colloca to make proper burgers in less than 10 minutes using the specially designed in-oven barbecue tray for fuss-free grilling without the mess or clean up.  Although Alfie is better known for his on-field sausage roll ‘goal’ celebrations, Smeg Galileo Galileo multi-cooking technology gave him the confidence to cook Italian style burgers with pancetta and provolone for the whole family or team!

Italian pork and veal burgers

Makes 8 thick patties

1 tablespoon olive oil

1 large onion, finely diced

3 cloves garlic, finely chopped

1 tablespoon Italian herbs

¼ bunch flat leaf parsley, roughly chopped

1kg pork and veal mince

120 g sourdough day old crumbs

½ lemon, zested

80g parmesan, finely grated

Olive oil spray

1 small onion, extra, sliced into 8 rounds

8 slices of rolled pancetta

8 slices provolone cheese

To serve

8 burger buns

2 tomatoes, sliced

Lettuce leaves

HOW TO SET THE OVEN: OTHER FUNCTIONS > BBQ > 240°C > 8 minutes

Place barbecue tray in the middle of the oven on telescopic rails and set oven.

Heat olive oil in a small frying pan and cook onion, garlic and herbs for 5 minutes until onion is softened.  Set aside to cool. 

Combine cooled onion mixture with mince, sourdough crumbs, lemon zest and parmesan in a large bowl.  Mix well and season to taste with salt and pepper. Form into 8 patties and flatten to 2cm thick. Spray patties with olive oil spray, place on barbecue tray and cook for 5 minutes.  Turn patties, top with extra sliced onion and pancetta and cook for an additional 3 minutes. Top with cheese and cook for an additional minute. Serve patties in burger buns with sliced tomato and lettuce leaves.