INGREDIENTS
- 1200 g (2.65 lb) minced pork, sirloin with fat
- 600 g (1.3 lb) minced beef, flank with fat
- 200 g (0.4 lb) minced mutton, leg
- 30 g salt
- 3 g black pepper
- 1 g cumin
- 1 g cardamom
- 300 g onions, finely chopped
- 2 garlic cloves, crushed
- 50 ml olive oil
- A little water, if needed
PREPARATION
The recipe is based on the selection of the three types of meat. Since you have the mixed minced meat ready, go on mixing the spices and herbs for the patties. Place them in a mortar and finely grind to release all of their oils. Salt goes last into the mortar to absorb these oils and this way you get a scented salt. Finely chop the onions and crush the cloves of garlic.
Firstly, add the onions and garlic to the minced meat and mix well. Next, gradually add the salt with the spices and knead to spread evenly. Add the olive oil and knead the mixture one more time. At this point, you may have to use a little water in the mixture for a soft texture and enough moisture. This extra moisture combined with the fat will give you juicy and tender patties. After kneading the mixture well, refrigerate the minced meat for 2-3 hours or more.
COOKED ON amber.q A
COOKING
When ready to cook, pile up the charcoals inside the fire cabin. Place the kindling (2-3 cotton balls soaked in alcohol) on top and light them up. The charcoals light up from top to bottom, easily, quickly and without smoke. When they are fully lit, spread them inside the fire cabin. In case the heat is too strong, throw some ash on the pile. Grill medium to high heat.
Use a clean, stainless and cold grilling grate to avoid sticking, while grilling the first patties. You can also prepare small meatballs (30 g) and grill them on small skewers on rotation. The patties will be ready when the internal temperature reaches 75⁰C ( 167⁰F). After removing them from the grill, cover them with aluminum foil for 6-7 minutes. Serve with grilled potatoes and a lot of seasonal salad.
Happy grilling everyone!
