June Meyer's Authentic Hungarian Hamburgers (Labdapecsenye)

Title:
June Meyer's Authentic Hungarian Hamburgers (Labdapecsenye)

Yield:
4 Servings

Categories:
Beef,
Pork,
Hungary




Ingredients:





   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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