INGREDIENTS
- 1,5 kg minced beef (flank)
- 25 g sea salt
- 1,2 g black pepper
- 0,5 g freshly ground coriander
- 1,5 teaspoon oregano
- 1 large onion
- 1/2 bunch of parsley (leaves only) chopped
- 150 ml full-fat milk
- 4-5 rusks
PREPARATION
In a cooking vessel, add the minced meat and the spices. Knead thoroughly, to spread the spices evenly. Then add the onion and the parsley and knead again until all the ingredients are integrated. Now it’s the time to add the milk and knead again. Thorough kneading is very important.
Lastly, if the mince is very soft, add 4-5 small ground rucks. Leave the mince on the fridge for 4-5 hours.
COOKED ON amber.q A
COOKING
Pile the charcoals inside the pit/firecabin of your charcoal grill. Place the kindling on top, alcohol soaked cotton. The charcoals light upside down, from top to bottom. Easily, quickly and without smoke.
When they are fully lit, spread them inside the fire cabin. If the charcoals release too much heat, throw some charcoal ash on the pile to reduce the temperature. Place the patties on a clean and cold grilling grate (to avoid sticking) and then place the grilling grate on your grill. Grill at an average temperature. Immediately lift the patties a bit or move them slightly sideways (helps them not to stick on the grate). Turn them upside down quickly and make frequent turnings. Remove the patties from the grill when the internal temperature is 65-70°C, for juicy patties. Be careful not to overdo and dry them. Remove the patties and cover them for 6-7’ with aluminum foil to maintain their juices.
Good wine and a good company are the rest of the ingredients to success.
Happy grilling to everyone!
