Ingredients:
1/2 tablespoon fennel seeds
2 tablespoons whole coriander seeds
1 1/2 lbs lean ground beef
1 lb lean ground lamb
1 cup soft breadcrumbs
3 tablespoons low-sodium beef bouillon granules
1 medium onions, finely chopped
2 garlic cloves, minced
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
1/3 cup balsamic vinegar
1 eggs, beaten
2 tablespoons vegetable oil
Directions:
Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. Or, place them in a small Ziploc bag and hammer with a meat mallet, smooth side.
In a large mixing bowl combine all ingredients in the order given.
Mix well so that everything is evenly distributed.
Using an ice cream scoop – or a 1/3 cup measure – roll into balls then press slightly so they resemble chubby hamburgers – 2″ in diameter – 3/4″ thick.
At this stage you can freeze them as you would hamburgers.
To cook – heat the oil in a non stick frypan and brown on both sides.
Use the pan juice to fry up some sliced onion and make a rich onion gravy.
Return the patties to the gravy and cook on low until no longer pink.
Serve on top of creamy garlic mashed potatoes.
Instead of onion gravy – I sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) – coconut milk and crushed tomatoes in even quantities. Serve on basmati rice.
Servings: 24
Time preparation: 30 min.
Time total: 60 min.