Mini mediterranean hamburgers with chips

by | Aug 5, 2011 | Pastry | 0 comments

The meatballs born in the U.S.A are easy and quick to prepare and become a gorgeous meal, simply adding a few ingredients. Generally they are prepared with beef meat, but with veal and chicken as well for a sweeter taste. Hamburgers can be made with spices, grated cheese or cold cuts. We have decided for a mediterranean recipe, to be served with the most typical american side: chips.

Mini mediterranean hamburgers with chips
(serves 4)

12.7 ounces (360 gr.) ground veal
0.5 pound (240 gr.) pork sausage
3 potatoes, medium size
2 tablespoons grated Parmesan cheese
2 tablespoons dried tomatoes
0.17 ounce (5 gr.) fresh sage leaves
3 rosemary twigs (0.17 ounce – 5 gr.)
olive oil
oil to fry

In a bowl, mix together the meat, sausage, grated cheese and ground pepper with one teaspoon of olive oil untill well combined and set aside. Soften dried tomatoes in some warm water for about 5 minutes. Wash and dry sage and rosemary leaves. Drain and dry dried tomatoes. Grind herbs with tomatoes adding a teaspoon of oil. With the mixture, shape mini hamburgers and salt if necessary. Oil lightly a nonstick skillet and set over a medium flame. and cook them, flipping often on the other side, for about 12-15 minutes, until completely cooked. In the meantime, wash potatoes and without peeling, with a mandolin cut them in very very thin slices and fry in hot oil. Salt and serve immediately.


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