The hamburger Patty

- 500 g of ground beef;
- 1 chicken egg;
- 80 g of breadcrumbs;
- 1/4 tsp of black pepper, oregano, cumin and coriander;
- 3/4 tsp salt.

Mix ground beef with beaten egg and breadcrumbs, season with spices and salt and thoroughly stirred, preferably with your hands, until smooth. Shape from the resulting mass of the flat cakes the size of a little larger than the diameter of the hamburger buns.

Preheat non-stick pan. Fry patties on medium heat for 8-10 minutes. If you don't have a dish, cook a dish of minced meat in the oven on a baking tray lined with parchment paper, at 180oC.


- 500 g of minced lamb;
- 1 bulb onion;
- 1/2 tsp of black pepper;
- 3/4 tsp salt;
- 30 g coriander.

Clean the onion, cut into quarters and mince. Stir this through the mince, pepper, salt and collect all in a big lump. Several times beat off the ball, raising it sharply and throwing it on the table. This is to ensure that the kebab does not fall apart while cooking. The meat should be pliable, you will say that there is no cracks after the next blow.

Divide the meat mass into 5-6 pieces and roll them sausage. Carefully push them into the wooden skewers along the longitudinal side and place on a baking sheet. Bake kebab 20 minutes at 250oC, from time to time turning the skewers". Serve them sprinkled with chopped greens.

Sauce "Bolognese"

- 300 g pork and beef minced meat;
- 1 carrot;
- 1 bulb onion;
- 2 stalks of celery;
- 3 tomato;
- 3 cloves of garlic;
300 ml dry red wine and milk;
- 30 g of butter;
- 60 ml olive oil;
- 2 tsp oregano and dried Basil;
- 1/2 tsp ground white pepper;

Grate carrot on a small grater, finely slice the onion, chop the celery cubes. Put on a small fire pan, put butter and olive oil, throw in crushed garlic. Put there the prepared vegetables. Fry them for 10 minutes until transparent, stirring constantly with a spatula, and then cook in their own juice 5 minutes.

In a bowl add double the meat, mash it well with a fork, vimosewa at the same time, to avoid lumps. Do it a few minutes, until the meat is gray-brown. Stir in the milk and mix well, increase heat to medium and let the sauce slightly boil for 15 minutes. Then enter the wine and leave to boil for another 15 minutes.

Scald the tomatoes with boiling water and peel off the skins. Chop the red flesh and put it in a pan for preparing the dish. Pour 400 ml of hot water, season with spices and salt. Make the temperature of cooking maximum, boil the sauce and immediately turn heat down to a bare minimum. Simmer Bolognese under the hood for 2 hours, periodically stirring. Leave the dishes, but don't open it for another half hour.