Ingredients:

1 1/2 lb ground meatloaf mix (beef, pork, veal)

2 eggs, lightly beaten

1 1/2 cup fresh breadcrumbs (from day-old bread)

1/2 cup milk

3/4 cup grated cheese

1/2 tsp garlic powder

1/2 tsp salt

Pepper to taste

Chopped fresh parsley, optional

For serving:

6 Toasted Italian or Portuguese rolls

Tomato sauce and grated Parmesan to taste

Directions:

Place ground meat in a large bowl.

Add the lightly beaten eggs and stir.

Soak breadcrumbs in milk in another bowl.

When saturated, remove soaked crumbs and squeeze excess liquid out.

Add them to the meat and egg mix.

Add grated cheese, garlic powder, salt and pepper.

If using parsley, add it now.

Using your clean hands or a fork, mix ingredients well.

Divide mix into 6 equal portions.

Grease your hands with a little olive oil.

Shape each portion into a burger and set aside on a platter.

Refrigerate until ready to serve.

Meatball burgers can be grilled or pan fried just like regular burgers.

Serve each on a toasted roll and top with a little tomato sauce and grated cheese.

Makes 6 servings.

TIPS:

Do not overwork the meat mixture or the process will toughen the end product (it applies to meatballs as well).

I recommend either Italian or Portuguese rolls because of the texture and flavor of the bread, which complements the meatball mix very well.

Get creative with toppings! I like adding some sautéed broccoli rabe, sautéed mushrooms or a few fries (for the kids) but you can add anything you like! That said, I do not recommend vinegar products if you’re adding tomato sauce because the flavors do not get along well.