Wet hamburger

Ingredients for 2 servings:

• 1 large onion(s)
• 1 garlic clove(s)
• 2 large hamburger buns
• 250 g minced meat
• 50 g breadcrumbs
• 1 egg(s)
• n. B. Salt
• ½ tsp pepper
• ½ tsp Pul Biber
• ½ tsp cumin
• 3 tomatoes
• 1 garlic clove(s)
• 1 tsp paprika paste
• n. B. Salt
• 1 tbsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Turkish specialty

For the meatballs, grate the onion and garlic, mix with the minced meat and the other ingredients, and form into meatballs. I made two large meatballs from 250g of minced meat. These were fried in a little oil on both sides until nicely browned. For the tomato sauce, grate the tomatoes, crush the garlic, and cook with the other ingredients in a pot for about 8-10 minutes. Cut the hamburger buns in half, dip them in the tomato sauce for about 30 seconds on each side, and immediately remove them. Place the meatball on one half of the bun, put the lid on top, and pour the tomato sauce over it. In the original recipe, the hamburger buns are additionally moistened in steam. Add water to a pot, place a plate on top, and place the hamburgers over the plate to prevent them from coming into contact with the water. Close the lid, and let the hamburgers sit in the pot for about 10 minutes. The steam makes them really wet and, for my taste, a bit mushy. That’s why I did it this way. This creative twist on the classic hamburger is an absolute must for any burger fan. It’s super juicy and flavorful, quick to prepare, and can be enhanced with other toppings as desired. The wet hamburger is the latest trend in Turkey and is only sold in Istanbul’s Taksim Square.