MY COOKBOOK

MY COOKBOOK
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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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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