© Mitsubishi Electric Australia 2023
Preheat oven to 210°C. Remove 3 cloves of garlic from the heads, then wrap the remainder in foil and bake for 45 minutes. Squeeze out the roasted paste, then combine with the mince, Italian herbs and Pecorino. Season with salt and pepper, then mix well. Form into four patties and drizzle with 1 Tbsp oil.
Tear the cabbage into thick pieces and toss with 1 Tbsp oil, then cook on a hot barbecue grill for 10 minutes, turning often, until lightly blackened. Combine the herbs, capers, anchovies, zest, juice and remaining oil in a blender and purée until smooth, season with salt and pepper.
Cook the patties on a hot barbecue grill until firm to touch, arrange the cheese on top and bake for 2 minutes to melt. Stack in the brioche buns with the grilled cabbage, tomato and herb sauce.