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| HUNGARIAN HAMBURGERS (FASIRT) | |
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2 lbs. lean hamburger 2 tsp. salt Pepper to taste 1/2 tsp. paprika 1 sm. finely chopped onion 6 slices dry bread soaked and water squeezed out 2 beaten eggs 2 c. bread crumbs Combine meat, onions, spices, bread and eggs. Mix well. You may have to use your hands. Form into patties and dip into bread crumbs and fry in moderately hot grease and drain off grease and continue to cook until meat is done. Optional: After the hamburgers are browned on both sides remove from grease and put into oven and finish cooking at 350°F. These will be crunchier on the outside. | |
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recipe reviews #23244
Al (Utah) says:
Fasirt is actually better if you use ground pork instead of hamburger, but it's still pretty good if you don't.
#78289
István (Pennsylvania) says:
Fasírt is not fasírt without garlic
#127897
Ron Balogh (Illinois) says:
Working off verbal instruction 20 years ago: Szabolcz people used 50/50 mix pork-beef. I added sautee onion, and 2 cloves garlic in a TBSPN bacon grease from (Kolosvary) bacon from Bende' in Chicago. You could add fried out bacon crumbles. I'll try the bread crumb dip. Mom always used a fresh roll to chop up and mix in. not dried bread soaked. All the above works well.
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