1kg beef, minced
250g pork, minced
1 medium white onion, grated (use your hands to squeeze out excess liquid)
1 small potato, grated (use your hands to squeeze out excess liquid)
1 medium carrot, grated
1 celery stick, grated
1 tablespoon plain flour
2 teaspoons dried chilli flakes
1 teaspoon mild paprika
1/3 cup coarsely chopped mint (replace with 2 teaspoons of dried mint if fresh is unavailable)
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons dried vegetable stock e.g. Vegeta/Massel
Freshly ground black pepper to taste
1) Throw all the ingredients in a large bowl, scrunch with your hands and knead until everything is well combined (3 minutes).
2) Run your hands under cold water (do this every so often) and roll a handful of the mix into a round ball, then press to flatten slightly with the palm of your hand and add a divot in the centre with your thumb (a small indent the size of a 10 cent piece to help the meat cook evenly). Set aside on a tray, cover and refrigerate until firm (30 minutes), or pop into the freezer if freezing.
3) Heat a nonstick pan or bbq flatplate (medium heat), add a small amount of olive oil. Cook for 4-5 minutes on each side or until browned and cooked through.
4) Serve while warm with bread and salad or chilli spread on a burger.