Hamburgers

Source & History

This is the way my mother used to do it and, therefore, the way I have always done it.

Notes

• This is the same mixture we use for meatballs [for spaghetti & meatballs], for rissoles and for meatloaf. You can alter the seasonings if you want to change the taste – add some chutney, or tomato sauce or black sauce…..whatever strikes your fancy.
• How much breadcrumbs you might ask - enough to absorb most of the liquid provided by the egg/milk mixture. Don't forget that dry breadcrumbs will take a little while to absorb all the liquid they're going to absorb.
• How much milk? The same volume as the egg (just under 1/4 cup).
•  when you use it for meatloaf you might want to use Rhoda's Stuffing and/or put Gram’s Barbeque Sauce on the top
• In our house we always have a layer of stuffing in the middle of the meatloaf. It was a way of making 500g of mince go much further (the further it needed to go, the more stuffing I used).