The đevrek is a bagel-shaped burger flavoured with bacon, cheese, garlic, onion and hot paprika pepper baked on or under a grill, served with cream or cheese in the hole. Veal is preferred to beef, taken from the neck and shoulder, with a small amount of bacon and pork.
- 800 g beef / veal (shoulder, neck), minced
- 100 g bacon / speck, chopped small
- 100 g pork belly, minced
- 100 g shallots, chopped small
- 75 g hard cheese
- 3 garlic cloves, crushed, minced
- 2 tbsp spring water
- 1 tbsp oil
- 10 g red pepper flakes
- 5 g black pepper
- 5 g salt
- 120 g cream / hard curd cheese (feta)
In a bowl squeeze the minced meat until the fat begins to separate onto the bowl. Combine the minced meat with the water, shallots, bacon, pork belly, garlic, cheese and seasonings in that order.
Using a little oil on the fingers, roll into long sausage shapes, bring each edge around into a circle, press edges together.
Grill for seven minutes, turn over and grill for five minutes. Place cheese or cream in the hole, grill for three minutes.
Beef / Veal