The meat into a food processor form. The advantage is that this creates large and small pieces of meat. In a large skillet, sauté the onions in olive oil for about 5 minutes until soft but not brown. This will give the burger the right sweetness. Next, add the onions to the meat.
In a mortar, finely pound coriander seeds, cumin, pepper & salt to season the meat. Then add mustard, parmesan, egg and half of the breadcrumbs and mix everything together.
If it gets too sticky, use more bread crumbs.
Roll out parchment paper, cover with bread crumbs and form the meat into patties on top and sprinkle with the crumbs again.
The burgers will be better if you let them rest in the refrigerator for an hour before frying.
Heat a little oil in a skillet, and toast the burgers over medium heat for 8-10 minutes. Flip to the other side in between. Bring to table on toasted burger buns with ketchup and pickles.
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