Have you ever found yourself trying to imagine what the most Maltese burger ever would look, smell and taste like? Well, if you have, then get ready to finally have all the answers you’ve been looking for. And we’re also going to be telling you how to prepare it.
It might not look look pretty , but it will still taste like ambrosia. Roll your sleeves up and dust your għonnella; you are making your own Maltese burger today, and it will help you will forget the empty hole inside your chest where your heart used to be.
For this recipe you will need:
- 450grams Ground beef
- 300grams Ground Maltese sausage
- 1 Clove garlic minced
- 1 Teaspoon Worcestershire sauce
- A dash of salt and pepper
- Naqa Bigilla
- 1/2 Onion chopped
- Sun-dried tomatoes thinly chopped
- 1 Cup grated ġbejniet
- 4 Fresh Small Ftajjar
- Some rucola
In a large bowl, combine beef, sausage, garlic, Worcestershire sauce, salt and pepper. Mix well and form 8 half inch thick patties placing them gently on a baking sheet (don’t mess up the countertop, you animal.)
Sauté onions in butter until tender, which is around (five minutes).
Three minutes, in add the sun-dried tomatoes. Take off the heat and mix them in with the grated ġbejniet in a bowl and take a minute to feel semi-proud of yourself.
Form four balls of ġbejna, tomato and onion mixture, around the size of a spoon and place in the centre of four patties.
Now comes the tricky part; grab the plain patties and place them on top of the ġbejna patties and seal the edges well using your fingers.
Grill over medium-high heat until you get the doneness you prefer.
That’s around four minutes on each side if you want a medium. Grab the small ftajjar and cut them open. Spread them with bigilla and put some rucola on. Stuff your burger inside and serve them condescendingly to your friends.