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Ingredients
- 400 g lean beef mince
- 350 g pork and veal mince
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 tablespoon barbecue sauce
- 1 small red onion, finely chopped
- 1 teaspoon dried mixed herbs
- 1 teaspoon chopped fresh mint
- 30 g butter
- 6 large spring onions, diagonally sliced
- 4 crusty rolls, halved
- curly endive or mizuna
- sauce or relish
- 125 g camembert cheese, thinly sliced
Method
1. Combine beef mince, pork and veal mince, salt, pepper, sauce, onion, herbs and mint in large bowl. Mix with hands until well combined. Divide mixture into 4 portions and shape into patties.
2. Heat a large frying pan or grill plate, brush liberally with oil. Cook patties 3–4 minutes each side or until brown and cooked through. When patties are almost cooked, heat butter in a pan. Add onion, cook until soft.
3. Toast cut sides of rolls, and butter. Place bases on 4 serving plates. On each base, place curly endive, a meat patty, relish, cheese, onion and finally a roll top.
