You will need: extendable grill grid or Celtic bowl
Working hours: 20 minutes
Barbecue: approx. 15 minutes

Preheating: approx. 15 minutes
Top heat: approx. 220-250°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 220-250°C

Ingredients
(for 12 pieces)

• 1 kg minced pork
• 1 onion, finely diced
• 1 clove of garlic, finely chopped
• 1 egg (size M)
• 80 g black olives, chopped
• 80 g dried tomatoes in oil, chopped
• 2 tbsp breadcrumbs
• 40 g Parmesan cheese, grated
• Salt, pepper

In addition:

• some frying oil

Heat the Merklinger to approx. 220-250°C.

Place the minced meat in a large bowl, season with salt and knead well with your hands.

Prepare the remaining ingredients and add to the mince. Knead everything thoroughly with your hands and season with salt and pepper.

With moistened hands, form 12 meat patties and brush them with frying oil.

Grill on the pull-out grill rack for approx. 7-8 minutes per side.
In the BOBBY: Heat up the Celtic dish on the firebricks and grill the meat patties on the ceramic.



Tip:

Serve with baked potatoes with rosemary and parmesan and green pesto or herb oil.