Quoting Ruth Haffly to Jim Weller <=-
why is this called a "German" meat loaf?
Here's one that's real, which you are probably familiar with ...
Title: Falscher Hase
Doesn't ring any bells but my mom, despite her German ancestry, was
not into German cooking.
I thought you might have come across False Hare when you lived in
Germany.
The first thing in my export file that has ground beef in it
was ...
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Grilled Gyro Burgers W/Tzatziki & Pickled Peperoncini
Categories: Sandwiches, Grill, Lamb, Beef, Bacon
Servings: 3
FOR THE TZATZIKI:
2 c Greek yogurt
1 English cucumber, peeled and
grated
2 TB fresh lemon juice
1 TB minced garlic
2 TB extra-virgin olive oil
1 1/2 ts finely minced fresh dill
Kosher salt
FOR THE PATTIES:
1/2 lb freshly ground lamb, chilled
1/2 lb freshly ground beef chuck,
well chilled
3 oz pork fatback or bacon, diced
and well chilled
1 ts minced garlic
2 ts kosher salt
1/3 c finely minced red onion
1/2 ts dried Greek oregano
1/2 ts freshly ground black pepper
FOR THE BURGERS:
9 slider-size potato rolls,
split
Pickled peperoncini
Type of fire: Direct
Grill heat: medium-high
A gyro-spiced beef-and-lamb mixture is formed into little patties,
grilled, and topped with tzatziki and pickled pepperoncini for one
tasty sandwich.
Why this recipe works: A 50/50 mix of ground beef and lamb strikes a
nice balance between the flavor of a burger and a gyro. Adding
additional fat or bacon into the meat mixture ensures a juicy
patty. Pureeing the meat mixture in a food processor results in a
fine texture that's reminiscent of a standard gyro-loaf. Tzatziki
adds a cooling touch, while pickled peperoncini add heat and tang.
For the Tzatziki: Mix together yogurt, cucumber, lemon juice,
garlic, olive oil, and dill in a medium bowl. Season with salt.
Transfer to an airtight container and refrigerate for at least 1
hour before using.
For the Burgers: Place lamb, beef, fatback or bacon, garlic, salt,
onion, oregano, and black pepper in a food processor fitted with a
steel blade. Process until smooth puree is formed, about 1 minute
total, scraping down side of bowl with rubber spatula as necessary.
Form meat mixture into 9 equal-sized patties.
Light one chimney full of charcoal. When all charcoal is lit and
covered with gray ash, pour out and spread the coals evenly over
entire surface of coal grate. Set cooking grate in place, cover
grill and allow to preheat for 5 minutes. Clean and oil the grilling
grate. Place buns on grill, cut side down, and grill until lightly
toasted. Set aside.
Place gyro patties on grill and cook until well seared on both sides
and just cooked through, 2-3 minutes per side.
Transfer patties to toasted buns, top with a spoonful of tzatziki
and a few slices of peperoncini. Serve immediately.
JOSHUA BOUSEL
From: Serious Eats
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Cheers
Jim
... At some point every single person was the youngest person on Earth
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