Summary

Ingredients

How to make Jesse's Hamburgers

Scrape each onion half into the meat until you can't hold the onion any more. (Do not put chopped onions into the meat merely the juice and scraped pulp.)
Cut the garlic cloves into large pieces and count the pieces before you add them to the meat, as they must come out later.
Add mayonnaise, mustard, and salt and pepper.
Knead all together well and wrap in oiled paper.
Set aside for 1/2 hour to allow the flavorings, especially the garlic, to penetrate the meat.
Just before molding the meat into hamburgers, be sure to squeeze out the garlic chunks, counting them as you remove them, to be sure they're all present and accounted for.
Fry in a little fat until the meat is done according to taste.
The mayonnaise prevents the hamburgers from getting dry and hard, and the other ingredients add evanescent flavor your family and friends will find hard to identify and harder still to resist.
Melt the lard in a frying pan, brown the onions and garlic.
Add the bay leaves, parsley, sweet pepper, thyme, celery, and pepper.
Cook slowly for 5 minutes.
Take half the mixture out and mix well with the meat.
Put the meat in a baking pan, shaping it to the form of the pan.
Brown the flour in the frying pan with the rest of the onion mixture, add the tomatoes, and stir over heat for 5 minutes.
Add the sugar and pour the mixture over the meat.
Bake in 350° oven for 30 minutes.