German Hamburger (Deutsches Beefsteak)

Put ground meat through fine blade of food chopper along with onion and parsley. Mix thoroughly with eggs, salt, a dash or two of pepper, melted butter and flour. It is best to mix this through with your hands, as the ingredients will be more thoroughly blended. Shape meat mixture into equal-sized oval patties.

Heat butter or fat in a large, heavy skillet. When fat is hot (butter should not begin to brown), add meat patties. Fry until first side is rich brown, then turn and brown second side.

If you want hamburgers rare, fry first side 4 or 5 minutes, and second side 3 or 4 minutes. If you want hamburgers well done, fry slowly or they will be too brown by the time the centers are finished. When hamburgers are done, remove to a heated platter.

Add onion rings to pan and saute a few minutes until soft and bright yellow, but not brown. Spoon sauteed onion rings over hamburgers.

If you would like a little sauce with this, pour 1/2 cup hot water or beef stock into pan. Let it come to a boil once or twice as you stir and scrape coagulated pan juices into it. Pour over hamburgers with the onions.