Categories: Beef

Ingredients

• For the filling:
• 2 tbsp unsalted butter or olive oil
• 1 large onion, finely chopped
• 2 tsp grated fresh ginger
• 1 tsp finely minced fresh jalapeno
• 4 tbsp finely chopped fresh mint
• Grated zest of 1 lemon
• Salt and black pepper
• For the meat mixture:
• 1 lb. ground beef chuck
• 1 tbsp finely minced garlic
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp ground ginger
• Olive oil or peanut oil for frying
• Salt

Directions

1. To prepare the filling, warm the butter or oil in a saute pan over medium heat. Add the onion and saute until half-cooked and almost translucent, 3 to 5 minutes. Add the ginger and jalapeno and saute for 1 or 2 minutes longer. Remove from the heat and mix in the mint and lemon zest. Season to taste with salt and pepper. Transfer to a bowl, cover and chill.

2. In a bowl combine all the ingredients for the meat mixture and mix well with your hands. Cover and chill.

3. When the meat mixture and the filling are well chilled, divide the meat mixture in half. Form on half into 4 patties, each about 1/2 inch thick. Make a well in the center of each patty and stuff one-forth of the onion filling into the well. Top each patty with one-forth of the remaining meat. Shape each portion into an oval about 3 inches long.

4. Lightly oil a large, heavy frying pan and heat until very hot. Sprinkle lightly with salt. When the salt starts to brown, add the meat ovals. Fry, turning once, until crusty and browned, about 3 minutes on each side. Do not overcook; they should be quite juicy.

Email to a friend | Print this recipe | Back