1 lb. lean ground beef
1 1/4 tsp. each salt & pepper
1 tsp. capers (opt.)
1 egg, whipped
2 tbsp. oil
Dijon mustard
1 1/2 tsp. ground sage
2 green onions, finely chopped
1 tbsp. minced parsley, fresh
1/3 c. dry white wine
French rolls, cut in halves

Break up the meat with a fork, mixing in the sage, salt and pepper, green onions, capers, if used, and parsley. Thoroughly mix the egg and wine. Let sit for 30 minutes to blend flavors. Shape into 4 or 8 patties to match the rolls. Heat the oil in heavy skillet. Add the patties, turning down the heat to medium. Cook for 3 to 4 minutes heat turn down after browning. Heat rolls briefly, using the mustard spread, if desired. Fill with patties.