by Chale Marjan, makes about 12-15 patties
Ingredients
1 lb ground lamb (or beef)
7 ounces chickpea flour
1 large onion, grated
1/2 teaspoon baking soda dissolved in ¼ cup warm water
½ tsp each of salt and pepper
1/2 cup cold water
¼ cup oil for frying
Instructions
In a large mixing bowl, combine the ground meat, onions, dissolved baking soda, chickpea flour, salt, and pepper.
Make sure all ingredients are thoroughly integrated into a consistent paste. If the meat paste seems too thick, feel free to incorporate additional water. Be careful not to add too much water though. We’re not making sloppy joes. You’ll know it is the right consistency if you can easily form a hand-size patty without it easily falling apart.
Once you’ve formed a burger-size patty with your hands, make a small hole in the center of each patty. This will ensure the patty will cook evenly.
Fry the patties in a well-oiled frying pan. Serve with Lavash. Enjoy.
Make sure all ingredients are thoroughly integrated into a consistent paste. If the meat paste seems too thick, feel free to incorporate additional water. Be careful not to add too much water though. We’re not making sloppy joes. You’ll know it is the right consistency if you can easily form a hand-size patty without it easily falling apart.
Once you’ve formed a burger-size patty with your hands, make a small hole in the center of each patty. This will ensure the patty will cook evenly.
Fry the patties in a well-oiled frying pan. Serve with Lavash. Enjoy.
(persianfoodie.com)
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