Avi Levy's recipe: Spicy Algerian hamburger with onion crunch, tomato cream and kalamata with herbs
Ingredients:
For patty:
850 g veal breast
150 g fat box
2 finely chopped white onions
1 finely chopped gamba pepper
2 finely chopped green peppers (without the seeds)
1/2 teaspoon ground Sudanese pepper
4 cloves finely chopped garlic
1 teaspoon Moroccan paprika
1 tablespoon flat salt
1 teaspoon ground black pepper
1 egg L
3 tablespoons olive oil
For tomato cream:
4 ripe and peeled tomatoes
1 tablespoon chuma pepper
2 cloves of garlic
3/4 teaspoon salt
1/3 cup olive oil
Instructions:
Heat (medium heat) 3 tablespoons olive oil in a medium saucepan, add the onion and fry until dark golden.
Add the peppers and fry for another 3 minutes.
Add the garlic and fry for another 2 minutes.
Add the spices, mix well and remove from the heat.
Wait about 15 minutes until the mixture cools slightly and add to the minced meat, add the egg, mix lightly and form a burger patty the size and weight you want.
To make the tomato cream:
Put 4 tomatoes, garlic, chuma pepper and the rest of the spices in a blender, and stir to a strong speed until smooth, gradually dripping the olive oil until the cream thickens.
Onion Crunch:
Cut large onion into thin slices, mix well with flour and deep fry in oil until golden.
Kalamata olives in herbs:
15 Kalamata olives sliced
1 clove chopped garlic
1 tablespoon chopped parsley
1 tablespoon chopped celery leaves
1 chopped coriander
1 tablespoon vinegar
1.5 tablespoon olive oil
1 tablespoon Mix finely chopped peppers
Mix everything in a mixing bowl and pour over the onion crunch.
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