For those of you accustomed to eating the regular all-meat hamburgers, this will be an exciting new take on this staple food. These are lusciously aromatic meat patties; lighter in texture than the all-meat ones, and are not as greasy despite the fact that they are fried. This is because the meat-veggie mix is moist and will not allow fat to penetrate, as you will see.
- Onion relish:
Step by Step method
- In a big bowl, mix meat, onion, parsley, other herbs if used, salt, pepper, egg, curry powder, and coriander.
- Dissolve baking powder or yeast in water.
- Add water to the meat mix, and fold well.
- Add the flour, and knead lightly with one hand for a few minutes until well combined.
- The final mix will be a little soft but it should hold its shape when formed into patties
- Add a small amount of flour if needed. This dough is easier to handle with wet hands.
- Heat 1/2 inch-deep oil in a medium-size frying pan.
- With wet hands, take a piece of the dough, size of a golf ball.
- Put it on the palm of one hand, and with the other, form it into an oblong patty, about 3 inches long and 1/3 inch thick.
- Carefully put the piece in the hot oil the moment you finish shaping it, and repeat until you fill the frying pan comfortably.
- Let patties fry until golden brown, turning only once to fry on both sides.
- Drain fried pieces on white paper towels put in a colander (this will prevent them from getting soggy).
- Repeat the process with the rest of dough. These patties cook very fast. Frying them will not take more than 15 minutes.
- For presentation: Line a platter with onion relish, arrange ‘uroog patties all over, and sprinkle with chopped parsley. Or serve them already stuffed into bread, along with sliced tomatoes, onion relish, and chopped parsley.
- Cut a medium onion in half lengthwise, then thinly slice it crosswise.
- Put it in a small bowl, add vinegar and a very generous sprinkle of sumac,
- Fluff the onion and set aside, covered, for about 10 minutes and use.