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1
Put olive oil into a pot and heat.
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2
Dice the onions and add to the pan to fry.
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3
When browned, take out about 1/2 cup of onions from the pan for adding texture to the hamburgers later.
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4
Add any kind of mushroom (if necessary slice them) to the remaining onions and fry for a few minutes until browned.
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5
Add the canned tomatoes, 1/2 cup of water, soup stock and season with salt and pepper.
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6
Bring all to a boil on a medium heat.
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7
Prepare a bowl and put in the minced pork/beef and egg.
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8
Mix together until the texture becomes sticky.
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9
Add chopped carrot and broccoli, seasoning, breadcrumbs, and cooked onions (saved from earlier) and mix well.
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10
Roll up the mixture into golf ball sized balls and push in the centre of each ball a bit with your finger to flatten it a little.
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11
Put olive oil into a frying pan and fry the burgers on medium heat.
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12
When one side has browned and sealed nicely, turn over and fry on medium heat.
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13
No need to cook too well as this process is just to prevent the burgers falling apart during boiling.
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14
Put the hamburgers into the tomato sauce mixture and simmer for half an hour on a low heat with lid on.
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15
Taste it and season as necessary.
