Mix all the ingredients together with the mince in a bowl, and combine well. Divide into 4 balls and form the burgers.
Warm a griddle/pan and coat with a little oil. Cook the burgers for 2-3 minutes on each side, turning once during cooking. Preheat the oven’s grill.
Place a burger on each pitta, and then add 3 pieces of sundried tomato. Cover with mozzarella and garnish with anchovies. Place under the grill until the mozzarella melts, and serve, if desired, with fried potatoes and rocket leaves.
Ingredients:
400g finely ground pork mince (with fat)
1 medium onion, grated
3 tbsps finely chopped parsley
100g (4 slices with crusts removed) stale bread, soaked in milk and squeezed
1 tsp mustard
1 medium tomato, grated
1 tsp vinegar
1 egg
1 tsp olive oil + more
for coating
Salt, pepper, cinnamon
1 medium onion, grated
3 tbsps finely chopped parsley
100g (4 slices with crusts removed) stale bread, soaked in milk and squeezed
1 tsp mustard
1 medium tomato, grated
1 tsp vinegar
1 egg
1 tsp olive oil + more
for coating
Salt, pepper, cinnamon
Garnish:
10 anchovy fillets sliced lengthways
12 pieces sundried tomatoes
1 ball mozzarella (150g), thinly sliced
4 small Greek pitta breads, sprinkled with oil and warmed in the oven
Rocket leaves and fried potatoes (optional)
12 pieces sundried tomatoes
1 ball mozzarella (150g), thinly sliced
4 small Greek pitta breads, sprinkled with oil and warmed in the oven
Rocket leaves and fried potatoes (optional)
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