Mihaela-style giant sandwich patty

Name: Mihaela-style giant sandwich patty
Ingredients: 1.5 kg mixed ground pork and beef; 1 medium red pepper (150 g); 1 medium onion (150 g); 1 tablespoon red pepper paste; 2 eggs; 2 bunches parsley (30 g); 2 tablespoons basil pesto genovese; 2 tablespoons freeze-dried Asian seasoning; 4 tablespoons breadcrumbs; 4 tablespoons milk; 1 teaspoon salt; 45 ml oil for frying

Appetizers - Mihaela-style giant sandwich patty by Lacramioara P. - Recipia

The Mihaela-style giant sandwich patty is a pork and beef patty for a packed lunch, browned in a pan and flattened enough to fit in a baguette or bun. Its shape is like a burger patty, with pesto and Asian seasonings in the mix. I like the pork and beef to come through clearly in the mince. Preparation: 20 minutes. Cooking: 30 minutes. Total time: 50 minutes. Serves: 6. Approximately 850 kcal and 47 g protein per serving.

Ingredients

1.5 kg mixed ground pork and beef
1 medium red pepper (150 g)
1 medium onion (150 g)
1 tablespoon red pepper paste
2 eggs
2 bunches parsley (30 g)
2 tablespoons basil pesto genovese
2 tablespoons freeze-dried Asian seasoning
4 tablespoons breadcrumbs
4 tablespoons milk
1 teaspoon salt
45 ml oil for frying

Preparation

1. Peel the onion and red pepper, then finely chop them. 2. Put the meat in a large bowl. Crack the eggs into a separate bowl, beat them and add them to the meat. Add the onion, pepper, red pepper paste, chopped parsley, pesto, Asian seasoning, breadcrumbs, milk and salt. Mix until you have a smooth mixture. 3. Divide the mixture into 12 patties, each about half a palm in size, and flatten them between your palms. 4. Heat the oil in a pan. Fry 4 patties at a time for 5 minutes on each side, in 3 batches, until browned and cooked through.

Notes

Thicker patties need a little more time in the pan; mince with some fat keeps them more tender than very lean mince. The Asian blend is made from freeze-dried vegetables, with no added salt; it contains spring onion, parsley, lemon, green pepper, coriander, garlic, ginger, red jalapeño and turmeric. The breadcrumbs contain gluten, and the mixture also contains eggs and milk; for a gluten-free version, use 4 tablespoons of gluten-free breadcrumbs. I went for the packed-lunch shape, put them in homemade basil ciabatta, and prefer these patties to deli meats with unclear ingredients. They keep in the fridge for up to 3 days. You can serve them in a baguette or with a salad.