INGREDIENTS

• 500 g beef goulash (approx. 2 cm cubes)
• 500 g pork goulash (approx. 2 cm cubes)
• 2 small onions
• 50 g breadcrumbs or Panko
• 1 egg
• 1 tbsp. mustard
• 1 EL Worcester sauce
• Tabasco
• Salt, pepper
• Vegetable oil for frying

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Weigh the beef and pork goulash. Cut the meat pieces to size if necessary. Peel the onions and cut them into quarters.
3. Add half of the onion quarters to the blender jar. Add the beef cubes and put on the lid. Select the Pulse function and press the button 5 times for 1-2 seconds until the meat and onions are chopped to the desired size. Remove the meat and put in a bowl.
4. Add the remaining onion quarters with the pork to the blender and, once again, use the Pulse function 5 times for 1-2 seconds until the desired result is achieved. Remove the lid and add the mixture to the bowl.
5. Add the egg, mustard, Worcester sauce, salt, pepper and a few drops of Tabasco to the bowl. Mix together into a homogeneous mass. Season again if necessary.
6. Shape the mixture into hamburgers weighing around 100 g each and fry in a pan on both sides, then finish cooking in the oven if necessary.