Recipe - June Meyers Authentic Hungarian Hamburgers (Labdapecsenye)

One half pound Ground beef (if you
do not want pork,
use 1 lb. ground beef)
One half pound Ground pork
4 sl White bread
1 teaspoon Salt
2 Raw eggs
1 small Onion finely chopped
1 cl Garlic, mashed
2 tablespoon Fresh parsley, minced
(use Italian flat
parsley for best flavor)
One half teaspoon Ground black pepper
One half cup 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
AustriaHungary 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 One half 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.
EMail me at: june4@interaccess.com WALT

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