1/2 teaspoons chopped fresh oregano or 1 teaspoon dry oregano
1/4 teaspoon salt
1/4 teaspoon of pepper black ground
2 tablespoons of breadcrumbs
1 Onion, in slices
10 cherry tomatoes halved
1/2 Cup tomato sauce
10 olive green stuffed into slices
2 or 3 teaspoons horseradish, grated
1 teaspoon sauce Perrin completo
1 French or German mustard teaspoon
4 corn tortillas or lavash bread slices
Knead ground meat, the egg, oregano, Salt, pepper and e! bread grated in a bowl; mold the dough in 4 portions of sausage-shaped.
In a medium skillet with butter, saute the onion over medium heat until tender and Golden. Add tomatoes, the olives, tomato sauce, e! horseradish, Perrin completo sauce and mustard. Let Cook a few 2 minutes stirring and bring to a boil. Reduce heat, uncover it and let it simmer.
Cold burgers over medium heat; turn them often. Let them drain, simmer's 5 to 10 minutes until liquid and sauce is reduced and thickened. Book it.
In a large skillet with some oil, cold burgers over medium heat a few 8 minutes, turning them over frequently so they are browned equally. Remove from the fire and let them drain.
Place patties on diagonal on one end of bread. Add a spoonful of tomato and olive mixture meat; fold the others 3 end over the filling and roll it well.
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