RECIPE LIBRARY:
A delicious variation on the burger theme! Cook the burgers indoors on a griddle pan or outdoors on the braai.
2 slices of bread (white or brown) TO SERVE
6 pannini or long rolls
1 x 200 ml Ina Paarman's Coat & Cook Tikka Curry Sauce
500 g lean beef mince
3 T (45 ml) Ina Paarman's Brown Onion Soup and Gravy Powder
canola oil
4 kebab sticks (optional)
1 x 200 ml Ina Paarman's Steak and Burger Ready to Serve Sauce (Improved recipe)
butter lettuce
2-3 ripe tomatoes
fresh coriander if available
Cube the slices of bread, pour the Tikka Sauce over and leave to soak for 10 minutes. Mash the bread with a fork. Add the mashed up bread to the mince, add the Brown Onion Soup and Gravy Powder.
Mix all the ingredients together lightly with a small knife. Leave to rest for 10 minutes. Shape into 18 balls. Flatten into small burger patties. Brush with oil and leave in the freezer for 15 minutes. Cook the burgers in a frying pan with a little oil or on a very hot, smooth cast iron griddle pan placed on the braai.
Slice the pannini or rolls in half lengthways.
Squeeze and spread half of the Steak and Burger Sauce over the bottom halves of the pannini. Top with lettuce and sliced tomatoes. Place 3 sosatie burgers on top and squeeze the remaining sauce over the burgers. Garnish with fresh coriander before you replace the tops of the breads.