Calories
543 kcal
Protein
32 g
Fat
65 g
Carbohydrates
91 g
Trim the fat off the meat. Cut the meat into pieces so that will fit in the slow cooker's bowl to prepare it. Combine the bell pepper and onion in the slow cooker. Then, pour the broth over everything before adding the meat, thyme, and rosemary. Burger meat should be cooked for 4 hours on low or 1.5 to 2 hours on high in a covered slow cooker.
A saucepan should be filled with the following ingredients: mustard, vinegar, ketchup, honey, worcestershire sauce, sugar, garlic, salt, and powdered black pepper. Bring the mass to a boil over medium heat, then reduce the heat and cook the sauce, uncovered, for 20-25 minutes, stirring until slightly thickened.
Transfer the meat from the slow cooker to a cutting board and shred into pieces with a fork. Place the vegetables in a sieve, allow the liquid to drain, and then return the vegetables to the slow cooker delete along with the meat and cook the meat for burgers with vegetables for 30 minutes on low power.
Cut the buns in half and roast them. Fill the buns with meat and vegetables, as well as chopped cabbage and pickles, and serve.
Buying mini buns for these burgers is a good idea.
If you don’t have time to cook the meat so long, fry it in a cauldron with heated vegetable oil for 5-7 minutes, then add the sauce in a 1 to 1 ratio, cover, and simmer for 30-60 minutes.
Bon Appetit!
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