Pork Hamburgers

Ingredients

• 2 pounds lean pork
• 1 onion, minced
• 1 garlic clove, minced
• 1 sprig parsley, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cinnamon
• 1 teaspoon saffron
• 2 teaspoons butter, melted
• 1 teaspoon vinegar
• 1 egg yolk
• Bread crumbs
• Fat for frying

Method

1. 1

   Put pork through a grinder and place in a bowl with onion, garlic, and parsley.

2. 2

   Add salt, pepper, cinnamon, and saffron.

3. 3

   Stir in butter and vinegar.

4. 4

   Let the mixture season for an hour.

5. 5

   Form into cakes, dip in egg yolk beaten with a little cold water and cover with bread crumbs.

6. 6

   Fry on both sides.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 62. The excerpt below is the record exactly as published.

1 teaspoon salt Yi teaspoon saffron Heat oil in a kettle until it smokes, then cool a little and fry in it the garlic, green pepper, salt and saffron. Add meat and boiling broth to cover. Add potatoes and allow to simmer until they are tender. 5 minutes before serving, add the peppers and beet which has been fried. In Europe the beets are sold in the market already boiled. COOKED MEAT WITH FILBERTS (Came con Avellanas) 4 cups cooked meat, cut up 1 sprig parsley, minced 3 tablespoons butter 2 tomatoes, chopped 1 onion, minced Salt and pepper 1 garlic clove, minced Yi cup whole filberts, roasted Yi cup filberts, ground 150 THE EUROPEAN COOKBOOK Brown meat in a sauce pan with butter. Add onion, garlic and parsley and brown. Add tomatoes and cook until onion is tender and mixture has thickened. Season with salt and pepper. Add the filbert and serve. OX-TONGUE BAKED (Lengua de Vaca Asada) i smoked tongue i onion, chopped Bacon strips i garlic clove, minced Herb bouquet Salt *4 cup butter 6 peppercorns Yi cup white wine Soak tongue overnight. Cover with boiling water and slowly cook until just tender. Drain, remove skin and roots; lard with bacon strips. Lay in roasting pan or pot-roast kettle with all other ingredients; add 2 cups of the tongue liquor, and bake or pot-roast, turning occasionally until liquid has evaporated and tongue is lightly browned. Take up. Add a little of the tongue liquor to pan contents, boil up, strain, and serve as a sauce. PORK IN PATAPAR (Albondigas Empapeladas de Cerdo) 2 pounds pork loin % teaspoon pepper Y2 pound ham Juice 2 lemons 2 teaspoons salt 2 tablespoons butter, melted Bread crumbs Chop the pork and ham fine. Season with salt, pepper and lemon juice. Form into balls and roll in melted butter, then in bread crumbs. Envelop each ball in a piece of oiled paper and bake. Serve very hot in the papers. / SPANISH 151 PORK HAMBURGERS (Came de Cerdo en Tortilla) 2 pounds lean pork 2 teaspoons butter, melted . 1 onion, minced 1 teaspoon vinegar 1 garlic clove, minced 1 egg yolk 1 sprig parsley, minced Bread crumbs 1 teaspoon each salt, pepper, Fat for frying

Cook this with the app: pantry check, scaling, and the assistant.