INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 233
Total Fat: 25.8g
Cholesterol: 129mg
Sodium: 2150.7mg
Potassium: 357mg
Carbohydrates: 8g
Fiber: <1g
Sugar: 1.1g
Protein: 14.9g