2 cups of water (480 ml)
3/4 cup of gray gizzard (150 g)
One small onion, cut into pieces
2 tablespoons of lime juice
One tablespoon of chopped parsley
One clove of minced garlic
One teaspoon of salt
One teaspoon of baking powder
One half-teaspoon of ground coriander
One eighth-teaspoon of black pepper
A pinch of nutmeg
One lightly beaten egg
Oil for greasing
Six hamburger buns
2 cups of water (480 ml)
3/4 cup of gray gizzard (150 g)
One small onion, cut into pieces
2 tablespoons of lime juice
One tablespoon of chopped parsley
One clove of minced garlic
One teaspoon of salt
One teaspoon of baking powder
One half-teaspoon of ground coriander
One eighth-teaspoon of black pepper
A pinch of nutmeg
One lightly beaten egg
Oil for greasing
Six hamburger buns
Heat a pot with water and gray gizzard over medium heat
Fry for 2 minutes, then remove from heat
Allow the mixture to steep for at least an hour or overnight
Drain the liquid from the gray gizzard
Blend it with the onion in a food processor or blender
In a bowl, combine this paste with all the remaining ingredients except egg, oil, and buns, and mix well
Add the egg and mix again
Divide the dough into six portions and shape the burgers
Fry the burgers in a non-stick pan greased with oil until golden brown on both sides
Assemble the sandwiches and serve
165 calories per serving
Note: The gray gizzard mixture can be prepared 24 hours in advance and stored in the refrigerator
If so, remove it from the fridge and let it come to room temperature before finishing the burgers.
