Istanbul's famous wet burger: small beef patties in soft buns dipped in a garlicky tomato-butter sauce and steamed in a covered pot. Two per serving.
Ingredients
Instructions
- 1
Finely grate the onion. Knead the beef, onion, breadcrumbs, 5 g of the salt, the cumin and black pepper for 3-4 minutes; divide into 8 and flatten into thin patties the width of the buns.
- 2
Heat the sunflower oil in a large frying pan over medium-high heat and cook the patties for 3 minutes per side.
- 3
For the sauce, melt the butter in a small pot and cook the crushed garlic for 30 seconds. Add the tomato paste, water and remaining salt and simmer over low heat for 5 minutes, until slightly thickened.
- 4
Split the buns and dip the cut sides into the sauce. Add a patty, close, and dip the tops in the sauce too.
- 5
Pack the burgers tightly side by side in a wide lidded pot, drizzle with the remaining sauce and cover.
- 6
Keep over the lowest heat for 10 minutes, then turn it off and let them steam, lid on, for 15 minutes. Serve warm.
Nutrition
Per serving
| Calories | 718 kcal |
|---|---|
| Protein | 32 g |
| Carbs | 57 g |
| Fat | 41 g |
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