Italian hamburgers

Heat the oil and fry the onion for about 5 minutes. Add the tomato paste and cook for another 1/2 minute. Let it cool down.

Knead the minced meat well with the pesto and the onion mixture. Season with salt and pepper and add enough crumbled rusks or breadcrumbs to keep the minced meat from sticking too much.

Form 8 hamburgers of the minced meat and let it stiffen in the deepfreeze covered with foil for about 30 minutes.

Roast the burgers for about 8 minutes until cooked on the barbecue.

Cut open the ciabatta bread and top with a slice of tomato and a few basil leaves.

Put a hamburger between them and serve immediately.