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Ontario Three Meat Mini Patties
This recipe was given to Sanson by an old
family friend. He was inspired by the old world European taste,
and updated it with his own Sanson beef, Ontario Berkshire pork
and Ontario lamb.
Ingredients:
- 2 tbsp hot Hungarian paprika or sweet
paprika
- 1 tbsp freshly ground black pepper
- 1 tsp salt
- 1 pinch freshly grated nutmeg
- 1 pinch cayenne pepper (optional)
- 1 lb Ontario ground beef
- 1 lb Ontario ground lamb
- 1 lb Ontario Berkshire ground pork
- 1 small yellow onion, peeled and grated
- 3 cloves garlic, peeled and crushed
- Olive oil for basting
Instructions:
-
Mix the paprika, pepper, salt, nutmeg and
cayenne in a large bowl. Add the beef, lamb, pork, onion and
garlic. Mix them together until blended evenly.
-
Split the mixture evenly into three
sections. Spread each section onto wax paper, making a cigar
shape about one inch in diameter and three inches long. Roll
up the wax paper and twist the ends closed. Refrigerate for
two hours.
-
Unwrap the roll. Slice it into one inch
thick patties. Brush the patties lightly with olive oil and
cook on a hot barbecue until they reach an internal
temperature of 160 F, flipping once.
Prep time: 15 minutes
Cook time: 10 minutes
Serving size: 4
Conserve energy
and reduce costs.
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