Ingredients500g 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 |
MethodIn 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. |
Serving Suggestions
Serve each patty on a buttered bun or Low-Carb Oopsie Rolls with cheese, fried onions, sliced tomato & lettuce. Top with Guacamole, Tomato Relish or Mushroom Sauce.
