Ingredients:

1/2 lb lean ground beef,
1/2 lb ground pork,
1 package breadrolls,
1 egg,
1 onion,
1/3 oz butter, unsalted.
salt and pepper,
2/3 oz clarified butter,
1 onion.

Directions: 

In a bowl combine the lean ground beef and the ground pork. Soak a roll in cold water, squeeze out and pull apart in small pieces. Add to the meat and mix. Add an egg to the meat and knead. Peel and dice the onion; add butter to a pan and fry onion until glassy. Let cool a little and add to the meat. Season with pepper and salt. Shape into patties with your BurgerMate. In a pan heat clarified butter or shortening. Fry the German Hamburger on medium heat for 2-3 minutes on each side until crispy on the outside. If desired cut an onion in slices and fry the onion rings in the pan until glassy and serve with the warm German Hamburgers. Special about these Hamburgers is the French pate mix (brought by the Huguenots) of lean ground beef and fatty pork. This makes the Buletten extra juicy even if you serve them cold with mustard.