Hamburgers Recipe
Ingredients
| Mutton | 250 Gram, minced | |
| Salt | 1 Teaspoon | |
| Mustard | 1/2 Teaspoon | |
| Ginger | 1 | |
| Green chillies, chopped fine | ||
| Water | 2 Tablespoon | |
| Coriander leaves, chopped fine | ||
| Ghee | ||
| 1 teaspoon salad or olive oil | ||
| 5 large, round bread rolls | ||
| Butter | ||
| Tomato sauce, green chutney or French mustard | ||
| Vinegar | 1 Tablespoon | |
| Bread crumbs | 1 Tablespoon | |
| Cucumber | 1 Large | |
| Egg | 1 | |
| Tomato | 1 Large | |
| Milk | 1 Tablespoon | |
Directions
Grind the mince and mustard together.
Mix green chillies and coriander leaves.
Add the oil, vinegar, milk, bread crumbs and egg.
Mix well.
Keep uncovered for about half an hour; season with salt.
Divide into five equal sections and shape into flat cutlets.
Set aside to dry for a while.
Put the ginger, half a tablespoon ghee and water in a frying pan.
Stir over a low fire, until it cooks into a thick sauce.
Set aside the sauce, and using the same frying pan, fry the cutlets to a light brown colour.
Use very little ghee to fry these.
Pour the ginger sauce in a large pan and heat it on a moderate fire.
Add the cutlets, turning gently a few times till they absorb the sauce.
Sprinkle lemon juice.
Slit each bread roll.
Apply butter and tomato sauce, green chutney or french mustard.
Place a slice each of tomato and cucumber and a cutlet in each bread roll and serve.
The hamburger can be substituted by a potato or vegetable cutlet.
Mix green chillies and coriander leaves.
Add the oil, vinegar, milk, bread crumbs and egg.
Mix well.
Keep uncovered for about half an hour; season with salt.
Divide into five equal sections and shape into flat cutlets.
Set aside to dry for a while.
Put the ginger, half a tablespoon ghee and water in a frying pan.
Stir over a low fire, until it cooks into a thick sauce.
Set aside the sauce, and using the same frying pan, fry the cutlets to a light brown colour.
Use very little ghee to fry these.
Pour the ginger sauce in a large pan and heat it on a moderate fire.
Add the cutlets, turning gently a few times till they absorb the sauce.
Sprinkle lemon juice.
Slit each bread roll.
Apply butter and tomato sauce, green chutney or french mustard.
Place a slice each of tomato and cucumber and a cutlet in each bread roll and serve.
The hamburger can be substituted by a potato or vegetable cutlet.
Chef
