Preheat the oven to 200 °C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6).
Heat a large frying pan or barbecue grill over medium-high heat. Add bacon and cook until crisp and golden brown. Remove the bacon and transfer to a plate.
Divide wagyu beef mince into 4 portions and shape each portion of beef into a patty. Wagyu beef contains natural fats so there is no need to use oil. If you are not using wagyu beef, brush each beef patty with extra virgin olive oil before cooking.
Season the beef mince with salt and pepper, add a pinch of dried mixed herbs, then add beef patties to the frying pan/ barbecue grill to cook for 2 to 3 minutes. Flip burgers over using a slotted turner, place a slice of mozzarella over each beef patty and cook for a further 2 minutes. Remove from the heat and let the burgers rest for 2 minutes before assembling.
Place the bread rolls into the oven for 2 minutes to lightly toast, then remove.
Place two rashers of bacon on top of the bun bottoms, followed by a beef patty with melted mozzarella on top. Drizzle tomato sauce over the mozzarella and the tops of the buns. Serve immediately – Buon appetito.
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.