Spanish Style Hamburgers recipe
information
300 calories per serving
ingredients
1 day old bread roll
1 onion
10 stuffed green olives
2 eggs
450 g (1 lb) mixed minced meat
salt and freshly milled white pepper
generous pinch of garlic salt
2 tablespoons oil
1 tomato
4 caper stuffed anchovy fillets
250 ml (8 fl oz) dry red wine
2 tablespoons concentrated tomato puree
1 tablespoon curry paste
1/2 teaspoon dried oregano
1 onion
10 stuffed green olives
2 eggs
450 g (1 lb) mixed minced meat
salt and freshly milled white pepper
generous pinch of garlic salt
2 tablespoons oil
1 tomato
4 caper stuffed anchovy fillets
250 ml (8 fl oz) dry red wine
2 tablespoons concentrated tomato puree
1 tablespoon curry paste
1/2 teaspoon dried oregano
method
1. Tear up the roll and soften it for about 15 minutes in cold water. Chop the onion and olives. Squeeze out the roll and mix it in a bowl with the onion, olives, eggs, minced meat and seasonings.
2. Heat the oil in a large frying pan. Shape the meat mixture into 4 equal-sized hamburgers and brown them on each side. Reduce the heat and fry for a further 15 minutes, until cooked, then remove the hamburgers from the pan and keep them warm on a hot plate.
3. Wash and dry the tomato and cut into four thick slices. Fry the tomato slices on each side, place one on each hamburger and top with an anchovy.
4. Dilute the cooking fat in the pan with the red wine. Stir the tomato puree in a bowl with the curry paste and oregano, stir the mixture into the red wine sauce, bring to the boil once and season to taste. Pour the sauce over the hamburgers.
Serve with: Potato Puree, and a fresh mixed salad.
2. Heat the oil in a large frying pan. Shape the meat mixture into 4 equal-sized hamburgers and brown them on each side. Reduce the heat and fry for a further 15 minutes, until cooked, then remove the hamburgers from the pan and keep them warm on a hot plate.
3. Wash and dry the tomato and cut into four thick slices. Fry the tomato slices on each side, place one on each hamburger and top with an anchovy.
4. Dilute the cooking fat in the pan with the red wine. Stir the tomato puree in a bowl with the curry paste and oregano, stir the mixture into the red wine sauce, bring to the boil once and season to taste. Pour the sauce over the hamburgers.
Serve with: Potato Puree, and a fresh mixed salad.
serving amount
serves 4
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