1 whole round extra sour French bread
1/2 c. milk
2 lbs. ground sirloin
8 cloves garlic, minced and divided in half
1 c. parsley, minced and divided in half
1 egg, slightly beaten
1/3 c. olive oil

With a long serrated knife, cut bread in half horizontally. Using a fork, pull soft bread from both halves, leaving a 1/2 inch shell. Whirl enough bread in food processor to make a cup of crumbs. Soak these in a large bowl with the 1/2 cup milk for a few minutes. Add the meat, half of the garlic, and half of the parsley (minced in food processor together is easiest) and the egg to the bread crumbs. Season with salt and pepper and mix lightly but thoroughly. Stir the remaining garlic and parsley with the olive oil in a bowl. Brush this mixture on the inside cut halves of the French bread shells.

Shape the hamburger mixture into one large patty a little larger than the bottom bread shell. Grill on a barbeque or broil to desired doneness. Use a cookie tin to flip it over. When done, use the cookie tin to transfer the meat to the bottom half of the bread and cover with the top half, pressing down lightly. Cut the loaf like a pie into 4-6 servings.