hibachi grill for kitchen | German mince pies
• 1 pound ground beef
• 1 pound of minced pork
• 2 large eggs (or 3 small eggs)
• 1 medium yellow onion, chopped
• 2 Chicago hard roll, dry
• season with salt, pepper and paprika
• plain bread crumbs or Panko bread
• neutral oils (e.g. avocado, grape seed, sunflower, canola)
• underline white vinegar
• optional spices
• chopped cilantro
• capers, chopped
• garlic, chopped
• chopped jalapeno pepper
Dip the hard roll into the water until it is mushy, then push the water out by hand. In a large bowl, mix all the ingredients with the soaked rolls. Don't overwork, or the Patty will become dense. If the mixture looks too moist, add some plain bread crumbs.
Cut the meat into a Patty about 2 inches wide and 3/8 inches thick and place it on a breadcrumb bed (we like Panko). Press down slightly and rotate, press again, then indent with your thumb in the middle.
Preheat teppanyaki grill plate commerical on # 5 and set it to approximately # 8 to 8.5 (depending on model). When hot, wipe the hibachi grill for kitchen cooking center with cooking oil. Pick up a paper towel folded with pliers, dip it in oil and wipe the surface until the coating is fine.
Cook mince pies - don't move around - until the edges look nicely browned. Check the bottom, add more oil if necessary, and turn the Patty over. Cook until the other side is also brown.
Check the completion.
If you plan to cook, arrange the mince pies in the heated area and cook your vegetables in the center until cooked.
TIP: the remaining "Frikadellen" tastes good at room temperature and comes with a nice ball of Dijon mustard.
Make mini, bite-sized pies for tasty appetizers. Serve with hot and sour condiments or different kinds of mustard.
