Grate the onion using the coarse side of the grater. Grate the garlic finely. Place the ground meat in a bowl together with the grated onion, the garlic, the egg, the cumin powder and the salt and pepper.

Knead well to combine. Place the bowl covered in the fridge for about an hour so that it firms.

Remove it from the fridge and take handfuls of the mixture to form small patties.

Coat them in flour and heat some oil in a large frying pan.

Fry the burgers over moderate heat until they are golden brown and their liquids evaporate.

Place them in a teraccota casserole dish, at the bottom.

Place the baby shallot onions in the same frying pan that you have used to fry the burgers in. Allow them to cook for about 5-7 minutes stirring from time to time until they are tender. If you have a lid for the frying pan, even better, they will cook slowly.

Empty the contents of the frying pan (together with the oil) over the burgers in the terracotta casserole dish. Shake the pot to distribute evenly.

Bake in a preheated oven at 150-180°C on the second rack from the bottom for 1 hour (depending on the oven).

Bon appétit