Stuffed beef patties in tomato sauce

Beef, Onion, Pickled cucumbers (sugar-free), Bacon, Egg, Cheddar, Almond flour, Garlic, Dijon mustard, Table salt, Black pepper, Passata, Olive oil, Tomato paste, Parsley, Bay leaf

Braise: 15 min. Mix: 5 min. Fry: 5 min.

Stuffed patties

Mix beef (500 g) with onion (200 g), divided evenly between the patties and sauce, garlic (5 g), dijon mustard (5 g), egg (50 g), almond flour (45 g), table salt (to taste), and black pepper (to taste). Shape flat portions. Place bacon (80 g), sugar-free pickled cucumbers (120 g), and cheddar (50 g) on each portion, then seal the filling inside the meat. Measure tomato paste (30 g) and passata (500 g) for the sauce.

Tomato sauce

Brown the patties in olive oil (30 g), using half the oil for the patties (to taste) and half for the sauce. Transfer them to a plate. Soften the remaining onion in the same pan, then add tomato paste, passata, bay leaf (2 g), table salt (to taste), and black pepper (to taste). Return the patties to the sauce, cover, and simmer over low heat for 15 minutes. Add parsley (15 g) before serving.