Serve between lightly toasted buns, with mixed seasonings, lettuce leaves, sliced onions and ripe tomatoes.
Ingredients for 4 people: 1 kg beef chuck, lean and minced, 1/2 tablespoon of barbecue sauce*, 1 drop of chilli sauce**, 1 teaspoon of sugar, 1 small chopped onion, 2 tablespoons of breadcrumbs, vegetable oil.
In a large bowl combine the meat, barbecue sauce, chili sauce, sugar, onion and breadcrumbs. With this mixture, form small steaks; cook them on the barbecue on a lightly oiled grill, or in a frying pan, turning them once.
If you wish, before turning them, you can coat the steaks with a layer of chili paste which will form a slightly charred crust when cooked.
*Rum BBQ Sauce 2 tbsp garlic powder, 2 tsp ground ginger, 2 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 2 tsp salt, 3 crumbled bay leaves , 2 tsp cayenne pepper, 10 ml fresh lime juice, 1 medium onion, minced, 225 ml dark rum, 150 g brown sugar.
Mix the garlic, ginger, chilli, nutmeg, salt, bay leaf and pepper, put in the refrigerator in a closed jar. When the barbecue is ready, mix this preparation with the lime juice, onion, rum and sugar. Let the meat marinate for at least 2 hours in the refrigerator and brush it frequently with the sauce while grilling.
**Chilli Sauce: 225 ml vinegar, 90 ml lime juice, 2 finely chopped onions, 6 finely chopped radishes, 2 crushed garlic cloves 2 tsp fresh chilli, destemmed and finely chopped, 4 tsp olive oil olive, freshly ground black pepper and salt to taste.
Combine all ingredients in a stainless steel container and serve. Store the rest of the sauce in a tightly closed glass jar.
