Quoting Michael Loo to Jim Weller <=-

Burger purists can call these things mini meatloaf patties if
they prefer. Waughburgers

Just say waugh. Or rather waaaaugh.
I've made meatloaf that is pretty similar. I
don't call it burgers, though. If it can;t be
cooked rare, it doesn't qualify as a burger.

I like small meatloaf patties on a bun. I also like pure
unadulterated burgers and alternate between them depending on my
mood.

... Load up your burger like it's the last time, every time.

I do - and the last time will be the same
as the first: beef patty, rare, salt, pepper,
and maybe half a buttered bun. Rien de plus.
Just say "nay" to anything els

I also like a selection of raw or fried onions, lettuce, tomatoes,
cheese, bacon, mushrooms, pickles and a variety of condiments most
of the time. Except mayo; screw mayo. And not all of them at the
same time of course. Back when the restaurant attached to the Gold
Range dive bar was Nettie's Perogy House, Nettie made a Ukrainian
burger that had all that plus slices of both Kubasa and ham, and a
fried egg in the mix; it was about 6 inches tall!

I finished one off completely once and even ate the side of fried
that came with it but I was young, active and athletic then and only
weighed 150 pounds. I was 99% me and 1% burger that day.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Fish Dumplings
Categories: Lithuanian, Fish
Yield: 4 servings

1 kg (2 lbs) fish, cod, pike,
Flounder
2 sl White bread, soaked in milk
3 Onions, finely chopped
1/2 c Milk
30 g (2 tb) butter
2 Eggs
1/2 c Sour cream
Salt, pepper and marjoram
100 g (6 tb) bread crumbs
Oil for frying

Clean fish, bone, filet and grind. Fry onion in butter, add to
ground fish. Soak bread in milk, squeeze dry and add to ground fish.
Beat eggs, mix with sour cream, seasonings and add to fish mixture.
Make medium sized fish dumplings, roll in bread crumbs and fry in
hot oil until crisp and browned.

The fish dumplings can also be cooked, about 15 minutes, in salted
water.

Hot fish dumplings are eaten with cooked potatoes and dill pickles.

Fish dumplings are also eaten cold. They are then served with
horseradish mixed with sour cream or finely chopped dill pickles in
sour cream.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Tasty is tasty. Authentic is authentic. Different virtues.

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