Hungarian hamburger
The Hungarian hamburger is similar to the fasirt (Hungarian meatballs), but cooked as patties and don’t have any eggs. My kids adore them – and they are always popular at their birthday parties and our Summer barbeques. You can serve them in buns, as per usual, or with chips & salad.
Ingredients
Method
- Slice half of the onion into thin rings, then chop the other half into very small pieces. Set aside the rings.
- Mix the mince with the chopped onion, garlic, paprika, mustard and parsley. Season with salt and pepper, then combine well.
- Shape 4-6 meatballs, then press them between your palms. Refrigerate the patties, if time allows, for about half an hour.
- Fry the onion rings in a pan and set aside.
- Cook the patties on a BBQ, grill or griddle pan for 3-5 minutes on each side. If you want a cheesy version, put a slice of cheese on top of the patties for the last 2-3 minutes of cooking, then cover with a soup bowl so that the cheese can melt easily.
- Serve in buns with ketchup, mustard or mayonnaise, adding salad leaves, tomato slices, cucumber or gherkin slices and the fried onion rings. Alternatively, serve the patties with potato salad or chips and a crispy salad.