freemagazine food and cooking Fennel, pork and veal burgers


freemagazine food and cooking Fennel, pork and veal burgers
Serves 4
Prep 15 minutes Cook 10 minutes
(plus 10 minutes chilling time)

500g pork and veal mince
1 small brown onion, finely chopped
1 garlic clove, crushed
2 teaspoons ground fennel
1 cup fresh breadcrumbs  olive oil cooking spray
60g baby spinach
8 slices (170g) grilled eggpllant, drained
4 round wholemeal bread rolls. split. toasted
1/2  cup Red onion jam

1 Combine mince, onion, garlic, fennel and breadcrumbs in a large bowl. Season. Shape mixture into four
2cm-thick patties. Place on a large plate. Cover with plastic wrap. Refrigerate for 10 minutes.

2 Preheat barbecue plate on medium heat. Lightly spray patties with oil. Cook for 4 to 5 minutes each side or     until browned and cooked through.

3 Place spinach and eggplant onto roll bases. Top with patties, onion jam and roll tops. Serve.

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