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The Hirshon Ancient Roman "Burgers"

The Hirshon Ancient Roman “Burgers”


Units Scale
  • A tiny bit over a pound of minced beef (500g), preferably dry-aged
  • 2 1/4 ounces (60g) pine nuts – try and use those of Italian or Korean origin, not Chinese
  • 3 tsp. Garum (a salty fish sauce – use Red Boat 40N fish sauce as a good substitute)
  • 1 tsp. dry red wine
  • Ground pepper
  • small handful Cilantro leaves
  • small handful Lovage (strongly preferred) or celery leaves, minced
  • 2 Juniper berries, crushed (optional but recommended)
  • a TINY pinch of asafœtida
  • Caul fat (optional but recommended)


  1. Grind up the pine kernels, and then mix in with the minced meat and other ingredients.
  2. Shape the mixture into 4 patties, wrap this in Caul Fat (if using, and I hope you are!).
  3. Cook over a medium heat or BBQ for 5 minutes on each side. Serve plain or in a flat bread bun.