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June Meyer's Authentic Hungarian Hamburgers (

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      Title: JUNE MEYER'S AUTHENTIC HUNGARIAN HAMBURGERS (
 Categories: Beef, Pork, Hungary
      Yield: 4 Servings
 
    1/2 lb Ground beef (if you
           -do not want pork,
           -use 1 lb. ground beef)
    1/2 lb Ground pork
      4 sl White bread
      1 ts Salt
      2    Raw eggs
      1 sm Onion finely chopped
      1 cl Garlic, mashed
      2 tb Fresh parsley, minced
           -(use Italian flat
           -parsley for best flavor)
    1/2 ts Ground black pepper
    1/2 c  Water
 
  In old world families, "Hamburgers for dinner" meant a hearty mound of
  meat, fried in fat until it had a rich brown crust. It was served as
  a meal for dinner, along with a vegetable dish, and mashed potato. In
  Austria-Hungary the Hamburger was carried to new heights. This was
  not a simple "make a thin flat patty and fry" recipe. Regards, June
  Meyer.
  
  Saute chopped onion in a little fat or oil. Wet bread with water,
  tear into small pieces. In mixing bowl beat eggs well. Add meat,
  bread and the rest of the ingredients and mix lightly with your
  hands. Form mixture into medium sized balls, about 5 or 6. Flatten
  slightly.
  
  Fry SLOWLY in 1/2 inch of Crisco, lard or oil until tender and all
  sides are nicely browned and some what crispy. Let each side cook
  before attemping to turn with spatula.
  
  Serve hamburgers hot along with a potato and vegetable dish, and
  perhaps Hungarian cucumber salad. Serves 4 (you can double the recipe
  for robust eaters. Leftovers are good the next day cold!) Honest!
  
  If you try one of my recipes please tell me what you think.
                    E-Mail me at: june4@interaccess.com WALT
 
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