Herzhafte Hackfleisch-Bratlinge mit Gerösteter Paprika-Salsa

Name: Herzhafte Hackfleisch-Bratlinge mit Gerösteter Paprika-Salsa
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4 Portionen
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Hauptgericht

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Zubereitungszeit

2 Std

Portionen

Schwierigkeit

Mittel

Arbeitszeit

45 Min

Dieses Thermomix® Rezept für Herzhafte Hackfleisch-Bratlinge mit Gerösteter Paprika-Salsa ist in 2 Std fertig und ergibt 4 Portionen. Schritt-für-Schritt-Anleitung mit präzisen Thermomix® Einstellungen auf MixBuch.

Beschreibung

These savory ground meat patties are an absolute highlight for every barbecue! I like to make them with a fresh, homemade pepper salsa, which gives the dish a pleasant spiciness. The patties can be prepared and stored in the refrigerator, so you have less stress on the day of the barbecue itself. They taste especially delicious on a toasted roll with some cress. A great recipe for those who like it a little spicier and value fresh ingredients. The preparation time includes the cooling time of the patties.

Zutaten (3 Zutaten)

Alternatives
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Zubereitung (4 Schritte)

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.