Homes+ (Australia) - - EASY FOOD -

750g veal mince

1 cured chorizo sausage, finely chopped (no need to peel)

3/4 cup pack­aged dried bread­crumbs

1 egg, lightly whisked

2 cloves gar­lic, crushed

2 tea­spoons smoked pa­prika

150g fetta, crum­bled

1 ta­ble­spoon veg­etable or olive oil

6 panini or cia­batta rolls, halved, toasted

3/4 cup store-bought aioli

2 cups wa­ter­cress sprigs

2/3 cup char­grilled cap­sicum

STEP 1 Com­bine mince, chorizo, bread­crumbs, egg, gar­lic and pa­prika in a bowl. Stir in fetta. Sea­son with pep­per. Us­ing damp hands, shape mix­ture into 6 pat­ties. Trans­fer to a plate; cover with plas­tic food wrap. Chill for 30 min­utes. STEP 2 Heat oil in a large fry­ing pan over mod­er­ately high heat. Add pat­ties; cook for 5 min­utes each side or un­til browned and cooked. Trans­fer to a plate. Cover with foil; rest for 5 min­utes.

STEP 3 To as­sem­ble burg­ers, place bread bases on serv­ing plates. Spread with half the aioli. Top with wa­ter­cress, a patty, re­main­ing aioli and cap­sicum. Top with re­main­ing bread. Serve.


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