MEAT AND BURGERS | 89 Heat 3 tablespoons oil in 30 cm nonstick skillet over medium-high heat until shimmering. Place 4 patties in skillet and cook until well browned and crisp on first side, about 4 minutes. Using 2 spatulas, gently flip patties and continue to cook until well browned and crisp on second side, about 4 minutes, adding extra oil as needed if skillet looks dry. Transfer burgers to prepared rack and keep warm in oven. Wipe skillet clean with paper towels and repeat with remaining 3 tablespoons oil and remaining 4 patties. Serve burgers on buns with lettuce, onion and tomato; hummus, thina, and pickled cucumber on the side. Also Limor’s Onion loaf. NOTE: You can add Hoisin Sauce or Wellington’s Worcestershire Sauce and parave chicken soup to mixture for extra flavor. Granddaughters loved it. * The original recipe calls for pinto beans, I used red beans but black beans will give the right colour and flavor. ** I couldn’t find carrot food so I boiled then mashed ½ cup of carrots and it was just fine. Uncooked patties can be refrigerated for up to 3 days. To freeze, transfer patties to parchment paper-lined rimmed baking sheet, cover with plastic wrap, and freeze until firm, about 1 hour. Stack patties, separated by parchment paper, wrap in plastic wrap, and place in zipper-lock freezer bag. Do not thaw patties before cooking.) Patio 807 Eilat 2004
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