shanew
12th July, 2012, 10:09 PM
Ensure you meat is very cold, (almost frozen)
Add the other ingredients and mix well.
Nead the mixture for around 5 minutes until you
notice the fat starting to stick to the side of the
mixing bowl. This causes the fat to bind with the
meat proteins and gives a firmer burger.
Form into individual burgers and cook.
Alternatively, make as above using 500g of meat
and form into small balls.
Brown these off in a frypan and transfer to a
casserole dish. now fry 1 onion diced in the
remaining oil in the pan for a few minutes until soft,
add 2 cloves of garlic (crushed) and cook until
golden. Add 1tsp each of paprika, oregano and basil,
fry for 1 minute. Add 1tbsp tomato puree and fry 1
minute. empty pan into casserole dish. now to the
casserole dish add 1 tin of chopped tomatos and a
glass of wine. Works well with red or white. Cover
and stick in the oven at 160oC for around 2hrs or
until the sauce has thickened.
Add the other ingredients and mix well.
Nead the mixture for around 5 minutes until you
notice the fat starting to stick to the side of the
mixing bowl. This causes the fat to bind with the
meat proteins and gives a firmer burger.
Form into individual burgers and cook.
Alternatively, make as above using 500g of meat
and form into small balls.
Brown these off in a frypan and transfer to a
casserole dish. now fry 1 onion diced in the
remaining oil in the pan for a few minutes until soft,
add 2 cloves of garlic (crushed) and cook until
golden. Add 1tsp each of paprika, oregano and basil,
fry for 1 minute. Add 1tbsp tomato puree and fry 1
minute. empty pan into casserole dish. now to the
casserole dish add 1 tin of chopped tomatos and a
glass of wine. Works well with red or white. Cover
and stick in the oven at 160oC for around 2hrs or
until the sauce has thickened.