For seasoning, prepare 1 tablespoon of cinnamon, 1 tablespoon of chopped parsley, salt and black pepper to taste. Also add 1 egg and the yolk of a small pâté (it can be French) broken down with your hands. Mix the mixture for 5 minutes. Shape 6 patties with the meat and let them rest in the refrigerator for 1 hour, so they don't lose their juices. The ideal is to place them afterwards on a heated charcoal grill. Flatten the patties, 2 minutes per side, until they are about 2 inches thick. To finish, top the burger with peanut, and the following sauce: combine 1 white onion finely chopped in a blender, well-chopped pulp of 1 tomato, 1 tiny green pepper, 1 tablespoon of vinegar, 3 tablespoons of oil, 1 tablespoon of chopped parsley, 1 tablespoon of thyme, salt, black pepper, and a few drops of hot sauce. Beat with a spoon for 15 minutes.
For seasoning, prepare 1 tablespoon of cinnamon, 1 tablespoon of chopped parsley, salt and black pepper to taste. Also add 1 egg and the yolk of a small pâté (it can be French) broken down with your hands. Mix the mixture for 5 minutes. Shape 6 patties with the meat and let them rest in the refrigerator for 1 hour, so they don't lose their juices. The ideal is to place them afterwards on a heated charcoal grill. Flatten the patties, 2 minutes per side, until they are about 2 inches thick. To finish, top the burger with peanut, and the following sauce: combine 1 white onion finely chopped in a blender, well-chopped pulp of 1 tomato, 1 tiny green pepper, 1 tablespoon of vinegar, 3 tablespoons of oil, 1 tablespoon of chopped parsley, 1 tablespoon of thyme, salt, black pepper, and a few drops of hot sauce. Beat with a spoon for 15 minutes.
