In a pre-prepared minced meat, add chopped green onion, green garlic, wild garlic, red chili, salt and pepper to taste and mix well with your hands.

Form round patties, about 2cm thick, put them on a plate, cover and refrigerate for 20-30 minutes.

In advance to ignite the wood in the grill, the coals should twitch white ash. The grill or pan-grill lightly grease with a cloth soaked in vegetable oil and fry the meatballs on both sides, turning them. Once they are slightly browned, silicone brush, lightly brush them with the sauce barbecue and fry until fully cooked.

Additionally, I highly recommend on hot coals sprinkle wet wood chips to podkoptit meat from the company Forester. It gives the meat more flavor of the grill and the summer!

While meatballs cook, prepare everything else to assemble the burgers. Red onion, tomatoes and pickled cucumbers cut into thin rings, mix yogurt with creamy horseradish, lettuce pick hands to convenient pieces. Morsel of rye bread can be quickly warmed in a pan-grill, and no less quickly assemble the Burger: bread, lightly anoint the yogurt sauce, put lettuce, hot chicken (for convenience, you can cut it in half lengthwise), tomato and cucumber, top the bread lubricate the sauce, cover and fun to eat!