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These flavorful patties are inspired by cevapcici (pronounced "che-VAP-chee-chee), the Balkan version of a hambuger. What makes them so extraordinarily flavorful is the combination of ground beef, pork and veal. The baking soda helps lighten the burgers. This recipe has been adapted by Steven Raichlen from his book titled the Barbecue Bible.
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal or lamb
- 1/2 medium onion, grated or minced
- 3 tablespoons minced fresh dill or parsley
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/2 teaspoon ground cumin
- 1 teaspoon baking soda
- 1/4 cup beef stock or water
- For Serving:
- 1 medium onion, finely chopped
- 1 juicy ripe tomato, finely chopped
- 1/4 cup chopped pickled peppers
- 4 crusty rolls
Combine the beef, pork, veal, onion, dill, coriander, salt, pepper, cumin, baking soda and beef stock in a bowl and mix well with a wooden spoon. Wet your hands in cold water. Form 4 burgers and refrigerate on a plate wrapped with plastic wrap until ready to grill. Place the chopped vegetables in bowls with spoons.
Preheat the grill to high. Grill the burgers until cooked through and golden brown, 4-6 minutes per side, turning with a spatula. Serve the burgers on rolls topped with spoonfuls of onion, tomato and pickled pepper.
Recipe reprinted by permission of Workman Publishing. All rights reserved.
nutrition information per serving
337 calories; 21g total fat; 108mg cholesterol; 1312mg sodium; 2g carbohydrates; 1g fiber; 33g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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