Brazilian Hamburgers

In 1977 Family Circle published this recipe of Myra Waldo's, in a feature about international cooking. She was a travel and cookbook author. It was also featured in a cookbook called "Best of the Best" and the editor noted they are among the best hamburgers ever served on either side of the equator.

Mix 2 lb ground chuck or round with 1/2 c Parmesan cheese, 1 c finely chopped green onions, 1 c finely chopped parsley, 2 beaten eggs, 2 TB water, 1-1/2 tsp salt, a dash of cayenne pepper. Shape into 8 patties.

Broil, or pan-fry in 2 TB butter, turning to brown both sides. Or grill 5" above grayed coals.

Serve on toasted hamburger rolls and garnish with hot peppers if you like. Try them first before you load 'em up with any of the usual burger condiments- you may prefer these without them