Breville Antony Worrall Thompson MG1 Manual page 22

chopped steak with pinenuts and
ingredients
0g ( oz) unsalted butter
1 onion, finely chopped
1 clove garlic, mashed to a paste with a
little salt
0g (1 oz) sirloin steak with fat, (ground
with the medium cutting plate)
½ tsp sweet paprika
 slices of day-old white bread, soaked in
milk for 0 minutes then squeezed dry
1 tsp Parmesan cheese, grated
1 egg yolk, lightly beaten
1 tbsp tasted pinenuts, roughly chopped
1 tbsp sultanas
1 tbsp fresh flat-leaf parsley, chopped
½ tsp Dijon mustard
½ tsp finely ground black pepper
½ tsp Sea Salt
1 tbsp olive oil
8 sage leaves

method
1. Heat half the butter in a frying pan and
cook the onion and garlic slowly until
soft but not brown. Remove the onions
and garlic and set aside to cook. Leave
the cooking juices in the pan.
. Combine the cooked onions and garlic
with the steak, paprika, bread, Paramsan,
egg yolk, pinenuts, sultans, parsley,
mustard, pepper and slat.
. Form into  large or 8 small patties.
Refrigerate until ready to cook.
. Add the remaining butter to the frying
pan with the oil and sage leaves, place
over a medium-high heat, then add the
patties and seal them all over.
. Reduce the heat and cook the patties
to your liking: - minutes each side for
medium-rare;  minutes each side for
well-done. Serve with chips.