Meyer's Authentic Hungarian Hamburgers (Labdapecsenye)|
June Meyer's Authentic Hungarian Hamburgers (Labdapecsenye)
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.
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