4 cups of water
1 1/2 cup of Grey Brawn
Oil for greasing
One large onion, cut into pieces
4 tablespoons of freshly squeezed lemon juice
2 tablespoons of chopped fresh parsley
2 tablespoons of pressed garlic
2 tablespoons of salt
1 1/2 teaspoons of active dry yeast
2 tablespoons of chopped fresh coriander
1 tablespoon of ground cinnamon
One pinch of black pepper
2 egg yolks
4 cups of water
1 1/2 cup of Grey Brawn
Oil for greasing
One large onion, cut into pieces
4 tablespoons of freshly squeezed lemon juice
2 tablespoons of chopped fresh parsley
2 tablespoons of pressed garlic
2 tablespoons of salt
1 1/2 teaspoons of active dry yeast
2 tablespoons of chopped fresh coriander
1 tablespoon of ground cinnamon
One pinch of black pepper
2 egg yolks
Bring the water to a boil, then add the Grey Brawn and let it simmer for 2 minutes
Remove from heat
Let it sit for 1 hour and drain the excess liquid (if desired, let it sit overnight in the refrigerator)
Process the Grey Brawn along with the onion through a food processor or blender
Combine all ingredients except eggs in a bowl
Mix well (at this point, the dough can be prepared up to 24 hours in advance and stored in the refrigerator)
Let the dough come to room temperature, then add the eggs and mix well
Shape the burgers using approximately 1/4 cup of dough per unit
Fry the burgers in a non-stick skillet lightly greased with oil
Serve with a yogurt-based sauce mixed with chopped parsley and green onions
Accompany with brown rice and a green salad, serving 12 units.
