Makes 12 patties, 4 servings.
These nicely seasoned patties are a welcome change from hamburgers. I serve them with rice noodles. You can also serve them with warmed pita, sliced onions and coarsely chopped tomatoes.
INGREDIENTS:
½ cup pine nuts
1 cup tightly packed flat leaf parsley, plus some for garnish
2 shallots, quartered
2 teaspoons ground cumin
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound ground meat, a blend of half veal and half beef ground together
PREPARATION:
In a food processor place the pine nuts, parsley, shallots, cumin, salt, pepper and 1 tablespoon oil. Pulse until coarsely chopped. Add the meat and pulse until thoroughly combined.
Form into 12 patties (about 2 tablespoons each).
In a 12-inch nonstick skillet with a cover, heat 2 tablespoons oil and sauté the patties over medium high heat, covered, until well browned and cooked through, about 3 minutes on each side. Serve garnished with finely chopped parsley.
NOTE:
You may want to moisten your hands when forming the patties to minimize the sticking.
