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9.4.16

HAM HAMBURGERS


We are rather fond of ham hamburgers, they are so tasty and the cold leftovers are divine. I make them with soft fine breadcrumbs and fry them up very slowly, because they burn easily. Jim prefers them fasirt shaped, although rolled into small meatballs they would be delicious with a pineapple or mango based sweet and sour sauce.
  
Ham Hamburgers

200 g fresh ham, minced
2 Tbsp light olive oil
1/4 cup very finely diced shallots or red onions
1-1/2 cups fine soft breadcrumbs
1 egg
few sprigs of fresh or frozen parsley, finely chopped
light olive oil for pan-frying

Note: Mince the fresh ham and make the soft fine breadcrumbs from stale bread in the food processor.


  • Sauté the shallots on 2 Tbsp olive oil until very soft. Do not brown.
  • To assemble the ham hamburgers, place the ground ham in a large mixing bowl.
  • Add the softened shallots and the remaining ingredients.
  • Season to taste but do NOT add salt.
  • With your hands, mash together everything.
  • Form into patties.
  • Heat about 1/4 inch of oil in a non stick skillet on lower than medium heat.
  • Add the patties. Leave room for the patties to turn over.
  • Sauté gently cooking in the oil until both sides are golden brown. These will burn easily, so keep an eye on the temperature. If need be, pull the skillet off the stove occasionally to reduce the heat.
  • Remove the ham hamburgers with a slotted spoon and place them on a paper towel lined platter.
  • Cover loosely with aluminum foil for 5-10 minutes before serving.

2 comments:

  1. These look very tasty Zsuzsa, now I'm off to check out some of the recipes I've missed lately.x

    ReplyDelete
    Replies
    1. Welcome back Jane! I kept checking on you, it's good to have you back. <3

      Delete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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