Veal and pork meatballs with polenta and mushroom - Chef Recipe by Matteo Bruno
Thanks to the chunks of polenta, these delicious balls make a hearty meal, even on their own. Pancet...
1kg lean minced beef
100g thick-cut rashers smoky bacon,
very finely diced
1 small onion, finely diced
2 garlic cloves, finely chopped
1 tsp fresh chilli, finely chopped
3 Tbs Dijon mustard
2 Tbs Worcestershire sauce
1 egg, lightly beaten
2 Tbs chopped parsley
2 tsp salt
2 tsp freshly ground black
Olive oil for grilling
6 good-quality burger buns or ciabatta rolls, split in half
1 small lettuce, leaves separated
12 slices beetroot
12 slices tomato
12 rashers grilled bacon
6 fried eggs
6 slices tasty cheese
Tomato sauce or ketchup
Pre-heat your grill or barbeque to medium–high.
To make the burgers, combine all the ingredients, except for the oil, in a large mixing bowl. Use your hands to scrunch everything together so that the onion and flavourings are evenly distributed. Shape into 6 patties, making them as neat as you can, and about 2.5cm-3cm thick.
Brush each burger lightly with oil and arrange them on your grill or barbeque.
Cook for 4 minutes and then turn them over. Continue to cook until they’re done the way you like them. This will depend on the heat of the grill, the thickness of the burger and, of course, personal preference.
Serve everything in the middle of the table so your guests can build their own burgers, the way they like them.
From ‘Meat’ by Adrian Richardson, Hardie Grant (2009)
Credits: ‘Meat’ by Adrian Richardson, Hardie Grant (2009)
Photo Credits: ‘Meat’ by Adrian Richardson, Hardie Grant (2009)