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4 to 10
)Easy
By Fred Plotkin
Published 2001
As with cevapcici, the secret is in quality and care. You must use high-quality meat and take care to have it very finely ground just before you use it and then not overwork it as you make patties.
Combine the lamb, beef, onion, garlic, and red wine in a bowl and mix lightly. Form into 8 to 10 patties about 3 inches/7.5 cm in diameter and no more than 1½ inches/3.75 cm thick.
Prepare a medium-hot fire in a gas or charcoal grill or lightly butter a large cast-iron skillet and preheat. Cook the patties until well done, turning once. Serve hot or warm with a sauce of your liking, suc