Note: This section is in update process
Georgian-styled hamburgers, eaten plain without bread.
Serves 3 to 4
3/4 pound of stewing beef (or leftover cooked beef)
1/2 stick of butter
1 cup of raisins
1 medium potato, boiled
1/2 cup of shelled walnuts
1/4 cup of chopped parsley
3/4 teaspoon of salt
Freshly ground black pepper
1 egg, well beaten
1/ 3 cup of fine dry dread crumbs
Parsley sprigs for garnish
Bring beef to a boil in cold salted water, skimming any foam that rises to the surface. Simmer, partially covered, for 1 hour, or until tender.
In a skillet melt half of the butter. Stir in 3/4 cup of raisins and cook them, covered, over low heat until plump, about 10 minutes.
In a food processor, coarsely grind together the boiled beef, boiled potato, walnuts, the remaining 1/4 cup of raisins, and parsley. Stir in the salt, pepper to taste, and the beaten egg. Shape the mixture into 12 flat, oval patties, about 3 inches long. Dust the patties with breadcrumbs on both sides.
Melt the remaining half of the butter in a large skillet and fry the patties slowly until browned, turning once. Arrange the patties decoratively on a platter and strew the plumped raisins over them. Garnish with sprigs of parsley. I have seen parsley being substituted with cilantro.