|500 g||beef mince|
|2||garlic — cloves, finely chopped|
|30 ml||wholegrain mustard|
|5 ml||cumin — ground|
|15 ml||coriander — ground|
|10 ml||Worcestershire sauce|
|125 ml||soft white|
|salt and freshly ground black pepper|
|gherkins — thinly sliced|
|tomatoes — thinly sliced|
These mini-hamburgers you can make on a braai and serve as part of a tapas menu.
1. PATTIES Mix the ingredients in a large bowl. Shape into small patties. Set aside to rest for a few minutes. 2. Cook the patties over medium-hot coals until just done. 3. TO
ASSEMBLE Halve the bread rolls and toast lightly over medium-hot coals. 4. Place a few lettuce leaves on one half of each bread roll. 5. Put a patty on top, followed by gherkin and tomato slices. 6. Cover with the remaining bread roll halves and secure each with a cocktail stick or half a kebab skewer. 7. Serve the hamburgers with a mustard-and-mayo dip.