Preparation | Cooking | Start to finish |
---|---|---|
42 min. | 20 min. | 1 hour 2 min. |
1 | Chop 50 g onion. | ![]() |
2 | Put 400 g minced beef in a bowl, salt and pepper lightly, then add 1 tablespoon chilli spices, the chopped onion and the coarsely chopped parsley. Mix well. | ![]() |
3 | Shape the mixture into patties with your hands. Set aside. | ![]() |
4 | Put 300 g tinned red kidney beans into a bowl. Salt and pepper. | ![]() |
5 | Crush the beans roughly with a fork. | ![]() |
6 | Mould into patties. It is easiest if you shape them in small dessert rings. | ![]() |
7 | Transfer the bean patties onto a sheet of cooking parchment to wait. | ![]() |
8 | CookingFry 4 slices smoked ham on both sides in a frying pan on high heat.Transfer to a plate. | ![]() |
9 | Pour 2 tablespoons oil into the same pan, and when really hot, cook the beef patties to your preferred level. Set aside to keep hot. | ![]() |
10 | Still using the same pan, lightly fry the bean patties on both sides. Take care, as these are tricky to handle and turn over. Use a fish slice or broad spatula if possible. Leave to wait in the pan, off the heat. | ![]() |
11 | AssemblySlice through 4 Hamburger buns using a serrated knife. | ![]() |
12 | If possible, lightly toast the bottom halves in a toaster and put the top halves to warm over it in the rising heat. | ![]() |
13 | Sit the bottom halves on the serving plates. | ![]() |
14 | Spread a little mustard and sit a hot beef patty on top, then a few flakes of cheddar, cut with a vegetable peeler. | ![]() |
15 | Sit the red bean patty on top with a slice of fried ham. | ![]() |
16 | Add a couple of lettuce leaves and the top of the bun, with a second dash of mustard if you like. Should be eaten right away. | ![]() |