Double Cheeseburger with Mortadella and Broccoli Pesto

Method

1. Blanch the broccoli in salted boiling water until bright green, then drain.
2. In a pan, heat olive oil and crushed garlic, then add the broccoli and sauté briefly. Season with a little salt.
3. Transfer the broccoli to a blender and blend until smooth to create a broccoli cream (this will serve as the 'mayonnaise').
4. Prepare the ground beef: choose a mix of lean and fatty cuts (e.g., from the back). Season with salt and black pepper. Mix well.
5. Divide the meat into three equal balls, then flatten each into a patty. Set aside.
6. Slice the sweet onion into rings.
7. In a hot pan with a little olive oil, cook the onion rings until wilted and translucent.
8. In the same or another pan, heat a little oil and cook the burger patties. When they start to puff up, flip them.
9. Immediately place slices of aged English cheddar on each patty and cover with a lid to melt the cheese.
10. Toast the hamburger buns in the pan or on a grill.
11. Spread the broccoli cream on the bottom half of the bun.
12. Place sun-dried tomatoes in oil on the cream.
13. Place one patty with melted cheese on the bottom bun, then add some cooked onions.
14. Place the second patty with cheese on top, then add slices of mortadella.
15. Close with the top bun and press gently.
16. Serve immediately.