Ingredients
1 x Workshop nutmeg
1 x small hanging paprika (or to taste)
1 x number of onion
1 x number clove garlic (minced)
1 x teaspoon salt hung (or to taste)
1 x small hanging ground black pepper (or to taste)
X ½ cup soy (soybeans crushed)
X ½ kilo minced meat
½ x small hanging cinnamon (or to taste)
Steps
Soak soybeans in a cup of water, then chop very fine onion.
In his urine Hndev onions and put him a small spoon with garlic salt and then put the rest of the spices.
Then halves of soybeans and put it with meat, spices and mince well until it becomes smooth and blends in seamlessly.
I take the Core of the flesh and the uniqueness of the marble or plastic bag and high burgers by the desire then Baktall or a glass is cut up burgers and so on until the entry into force of the quantity of meat and ready-to-reddening in any time and can be stored freezer.
1 x Workshop nutmeg
1 x small hanging paprika (or to taste)
1 x number of onion
1 x number clove garlic (minced)
1 x teaspoon salt hung (or to taste)
1 x small hanging ground black pepper (or to taste)
X ½ cup soy (soybeans crushed)
X ½ kilo minced meat
½ x small hanging cinnamon (or to taste)
Steps
Soak soybeans in a cup of water, then chop very fine onion.
In his urine Hndev onions and put him a small spoon with garlic salt and then put the rest of the spices.
Then halves of soybeans and put it with meat, spices and mince well until it becomes smooth and blends in seamlessly.
I take the Core of the flesh and the uniqueness of the marble or plastic bag and high burgers by the desire then Baktall or a glass is cut up burgers and so on until the entry into force of the quantity of meat and ready-to-reddening in any time and can be stored freezer.
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