Ingredients

Method

• 500 g extra-lean beef mince
• 1 medium-sized onion, finely chopped
• 1 T Mediterranean paste
• 2 T chopped fresh mint
• sea salt and freshly ground black pepper, to taste
• 6 medium-sized Spanish green tomatoes

Method

Ingredients

Combine the mince, onion, Mediterranean paste*, fresh mint and seasoning. Divide into six equal parts and shape into patties.

Fry the patties over a medium heat, until golden brown on both sides, in a little oil.

Slice the tomatoes in half. Place a patty on the bottom half of the tomato then sandwich together using the top half. Repeat with the remaining patties.

Serve in a cute old-fashioned pan along with a selection of salads and fresh, buttered Portuguese rolls or baps on the side.

*Cook's note: make your own Mediterranean paste by mixing:

10 garlic cloves
½ cup fresh sage leaves, chopped
½ cup fresh thyme leaves
¼ cup fresh rosemary leaves, snipped
2 T Dijon mustard
1 T sea salt
¼ cup olive oil
1 T tarragon or white wine vinegar

Smash the garlic in a pestle and mortar until finely chopped. Add the sage, thyme and rosemary and smash until combined. Add mustard and salt and blend well.

Gradually add 3 T oil, mixing all the time. Finally add the vinegar and remaining olive oil and mix until blended.