June Meyers Authentic Hungarian Hamburgers (Labdapecsenye)

4 Servings

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June Meyers Authentic Hungarian Hamburgers (Labdapecsenye) Ingredients

1/2 lb Ground beef (if you	1 sm Onion finely chopped
1/2 lb Ground pork	1 cl Garlic, mashed
4 sl White bread	2 tb Fresh parsley, minced
1 ts Salt	1/2 ts Ground black pepper
2 Raw eggs	1/2 c Water

Instructions for June Meyers Authentic Hungarian Hamburgers (Labdapecsenye)

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 - ----- ~ --------------388E32012329--

Main Ingredient: PorkCuisine: Uncategorized