Beef BurgerPrint Pin Rate
- 750 - 800 gr beef mince with a little fat
- 1 Cup breadcrumbs (or made it from day-old bread),
- 1 large onion grated,
- 1 Egg
- 1 Tablespoon tomato sauce
- 1/4 Cup chopped fresh Continental parsley (it is optional)
- 4 Cloves garlic grated or crushed,
- 1/2 Teaspoon Salt ground black pepper, red pepper flakes, dried mint and cumin to taste,
- 1/2 Tablespoons Grape linegar
- 6 Burger buns halved, (or Turkish Bread),
- Sliced Cucumber pickle to serve,
- 6 Lettuce leaves to serve,
- 5-6 Medium size about 500 gr ripe tomatoes, sliced, to serve,
- Tomato sauce to mixture of meatball and to serve,
- For Onion Salad;
- 1 or 2 Normal size onions thinly sliced,
- 1/4 Cup chopped fresh parsley
- 1/2 Teaspoon salt ground black pepper, red pepper flakes, and sumac to taste,
- Preparation of Onion Salad: Our special onion salad goes well with this dish. Firstly put your all very thinly sliced onions, extra virgin olive oil, chopped parsley, sumac, ground black pepper and red flakes pepper in a salad bowl. And, mix all of them with your hands until they are mixed well. Lastly drizzle extra virgin olive oil over the salad and serve.
For French Fries (Fried Potatoes):
- 2 or 3 Normal size potatoes thinly sliced,
- Vegetable oil
- Tomato sauce for topping
- Preparation of French Fries Fried Potatoes: French fries (fried potatoes) goes well with this dish. Cut your potatoes thinly slices and heat vegetable oil in deep fryer pan to 180-190°C (375°F). Then add your potatoes and cook until golden. This process takes 5-7 minutes. Then drain on paper towels. Lastly pour alittle tomato sauce on top and serve.
- 1- First of all put your all ingredients on your work-surface. It is important to use beef mince with a little fat. This will not only add flavour, it also ensure a tender burger by preventing the your köftes / meatballs from drying out during the cooking process. And, Breadcrumbs addition to this recipe helps to give the cooked koftes / patties a lighter, more tender texture. The egg acts as a binding ingredient so that the your Köftes / meatballs can be easily shaped. It also helps them hold together when cooked.
- 2- Firstly, place your beef mince, breadcrumbs, egg, parsley (optional), onion, garlic, tomato sauce, grape linegar, in a large bowl. Season with salt, ground black pepper, red pepper flakes, dried mint and cumin. Mix with your hands until evenly combined.
- 3- Then, divide your köfte / meatball mixture into 6 equal portions. Shape each portion with your hands into a patty (about: 10-12 cm in diameter and 1,5-2 cm thick / 4,72 inch in diameter and 0,75 inch thick)
- 4- Then, place your köftes / patties onto a tray lined with graseproof paper. Cover with plastic wrap and place in the fridge for at least 30-35 minutes to rest. This process will help them hold together when cooked. This also allows the flavours in the köftes / meatballs to blend and develop.
- 5- Then, heat the olive oil in a large, non-stick frying pan over medium-low heat and cook your köftes / meatballs for about 4-5 minutes on each side or until browned and cooked through. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
- 6- Meanwhile, preheat grill on high. Place your burger buns (burger breads), cut - side up, under the preheated grill and Toast for 1 minute (if you want golden buns, you should Toast them more than the 1 minute).
- 7- To serve, spread the bottom halves of the toasted burger buns with köfte/meatball. Top with the lettuce, sliced tomato, cucumber pickle and pour alittle tomato sauce over them. Cover with the hamburger bun tops.