Prep Time: 20 mins
Cook Time: 30 mins
Ingredients:
1 ½ pretzel buns
1 shallot
100 – 150 ml milk (add slowly, you might only use 100 ml)
2 teaspoons coriander seeds
500 g ground meat (mix)
butter
2 eggs
salt and pepper
oil
16 pieces of thinly sliced bacon (low salt)
Directions:
- Rip or cut the pretzel buns in small pieces and place these in a shallow bowl.
- Cut shallot in fine pieces and glace with some butter until soft.
- Add milk and heat until almost boiling.
- Pour about 100 ml hot milk over the buns and let it sit for about 10 minutes, add more, if necessary, but make sure all gets soaked up.
- Grind coriander seeds with a pestle, not to fine (if you don’t have seeds use ground coriander).
- Mix ground meat, eggs, coriander and soaked buns.
- Add salt and pepper to taste, remember the bacon is salty, so not to much salt.
- You can add some breadcrumbs if the mix is too soggy.
- Form 8 to 10 meat patties with your hands, some oil on the hands helps.
- Wrap the patties crosswise with the bacon strips, cut the strips shorter, in case they are to long.
- Brown the patties on both sides in a frying pan with some oil for about 2 or 3 minutes each side.
- Place the patties on a sheet pan and bake for about 20 minutes at 170 degrees C (330 degrees F).
