Savory Ground Meat Patties with Roasted Pepper Salsa

Name: Savory Ground Meat Patties with Roasted Pepper Salsa
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: Alternatives; Complete the dish; Loading...

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Savory Ground Meat Patties with Roasted Pepper Salsa is ready in 2 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Diese herzhaften Hackfleisch-Patties sind ein absolutes Highlight für jede Grillparty! Ich mache sie gerne mit einer frischen, selbstgemachten Paprika-Salsa, die dem Gericht eine angenehme Schärfe verleiht. Die Patties lassen sich super vorbereiten und im Kühlschrank aufbewahren, sodass man am Grilltag selbst weniger Stress hat. Besonders lecker schmecken sie auf einem getoasteten Brötchen mit etwas Kresse. Ein tolles Rezept für alle, die es gerne etwas würziger mögen und Wert auf frische Zutaten legen. Die Zubereitungszeit beinhaltet die Kühlzeit der Patties.

Ingredients (3 ingredients)

Alternatives
Complete the dish
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Preparation (4 steps)

Prepare the ground meat mixture

Tip the ground meat into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick – a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the patties between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.

Roast the peppers and tomatoes

Preheat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.

Griddle the buns and cook the patties

Heat a griddle pan, or cook the patties on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each patty on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook – don’t move them or they may stick – for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)

Assemble the patties

Remove and let the patties rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a patty, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.