Ingredients 500 gr beef mince 250 gr lamb mince 250 gr pork mince 4 tbsp olive oil 1 tbsp vinegar 2 onions 1 medium tomato, grated 1 clov. garlic clove, mashed 1 tbsp sumac 1 tbsp dried oregano 2 tbsp finely chopped parsley 2 tbsp yogurt 1 cup breadcrumbs, or dry fine crumbs from stale bread Salt Freshly ground pepper Expert Tip Dr. Tasos Papalazarou One of the most important goals of any diet is to meet our daily protein needs. This particular dish provides 35 g of high-biological-value protein, covering more than half of the daily requirement for the average person. At the same time, it supplies the iron we need to prevent symptoms such as weakness, fatigue, and dizziness, which are often seen in strict weight-loss diets. Equipment Grill rack TAGS MEAT GROUND MEAT MAIN COURSES GLUTEN FREE BARBEQUE Ingredients 500 gr beef mince 250 gr lamb mince 250 gr pork mince 4 tbsp olive oil 1 tbsp vinegar 2 onions 1 medium tomato, grated 1 clov. garlic clove, mashed 1 tbsp sumac 1 tbsp dried oregano 2 tbsp finely chopped parsley 2 tbsp yogurt 1 cup breadcrumbs, or dry fine crumbs from stale bread Salt Freshly ground pepper Video Instructions Ask your butcher to run the mince (all three kinds) once through the grinder. Place it in a bowl and grate the onions, tomato, and garlic over it, so you capture all their juices. Pour over the vinegar and olive oil. Sprinkle with the oregano and parsley. Add the yogurt, sumac, salt, and pepper, and knead the ingredients very well until the mince turns pale. Work in the breadcrumbs gradually, not all at once, until you have a pliable mixture. Cover it and leave it in the refrigerator for at least 30 minutes. Meanwhile, prepare the fire for grilling and wait until the coals turn gray. Lightly oil the grill you will be using with a paper towel. Shape the mince mixture into ten large patties and grill them over the coals or on a gas barbecue, without pressing them down onto the grill, for 5-7 minutes per side. Every 1½-2 minutes, turn the patties with a spatula so they cook evenly all the way through and brown nicely on the outside. Lift the patties off with a spatula onto a plate and serve with a generous Greek village salad and fried potatoes. Serve with lemon wedges on the side. TAGS MEAT GROUND MEAT MAIN COURSES GLUTEN FREE BARBEQUE
