500g lean mince (beef, lamb or ostrich)
1 onion, peeled & diced
40g fresh breadcrumbs (2 slices bread)
2 large eggs, beaten
2 Tbsp barbeque spice
2 tsp finely chopped garlic
½ tsp finely chopped chillies (optional)
1 tsp paprika paste (or ½ tsp powder)
1 Tbsp tomato sauce
1 Tbsp Worcester sauce
5 drops tabasco sauce
1 tsp green onion seasoning
1 Tbsp dried parsley
½ tsp white pepper
freshly ground salt & black pepper
1 Tbsp light olive oil or coconut oil
1 Tbsp butter
In a large mixing bowl, mix all ingredients together well.
Form 6 large or 8 smaller patties - roll a handful of mixture into a ball, place it on a breadboard and flatten. The patty rises during cooking so it is advisable to make the patty quite wide and not too thick.
Leave the patties on the breadboard & chill in the fridge for at least 30 mins to avoid breaking up while frying. For even better results, pack each patty individually into a sandwich bag & freeze until needed.
Remove from the fridge (or freezer - no need to thaw!) & fry covered in a fairly hot frying pan in olive oil & butter, turning only once, to the desired doneness.