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.

• 1/2 lb. ground beef (if you do not want pork, use 1 lb. ground beef)
• 1/2 lb. ground pork
• 4 slices of white bread
• 1 tsp. salt
• 2 raw eggs
• 1 small onion finely chopped
• 1 clove of garlic, mashed
• 2 Tbls. of fresh parsley, minced (use Italian flat parsley for best flavor)
• 1/2 tsp. ground black pepper
• 1/2 cup water

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!