Chop large yellow onion and garlic roughly and process them in a food processor until they
are finely chopped. Set aside.
Do the same for the carrots and celery. Mix onions, carrots and celery with 1/3 tsp. sea salt.
Heat 1 Tbsp. salad oil and saute onion, garlic, carrots, and celery until onion is slightly browned.
In a large bowl, mix all the sautéed vegetables and remaining ingredients for the patties with 1/2 tsp. sea salt.
Use a blender if you have one. If you want to freeze part of the meat mixture, do so now.
Divide mixture into 9 or 10 pieces, depending on how large you want the patties to be. Wet your
hands and shape each chunk into a thick patty and coat all sides with flour.
Heat 2 Tbsp. oil on a large steel pan over medium heat until it just starts to smoke. Place the patties in the pan
and reduce the heat to medium-low. Cook for about 5 minutes. Flip the patties over when they become nicely browned
on one side. Cook for a couple more minutes then reduce the heat and cover and cook for a few more minutes.
When the center of the patties reaches 145°F (60°C), add the sauce mixture to the pan and cook until
sauce has thickened a little.