The ratio of onions and potatoes 1:2. Chop the onion quite finely. The main thing is not to cry), thank you can help modern shredders)

Potatoes to grate, add to the onions. Instead of salt I use soy sauce, Kikkoman, the taste is more vivid and saturated.

Add 2-3 tbsp of semolina (the exact proportion depends on the juiciness of the onions) and mix well. The stuffing aside for 10-15 minutes aside, we need to wait to onions and potatoes let the juice and semolina during this time, a little swell.

The photo shows that the ground meat becomes more homogeneous. Burgers better to do small, so they will be easier to turn over.

Fry the patties in a very well heated pan in small amount of oil, couple minutes on each side, that's what they get Pysanka and keep their shape well)

Cutlets neatly folded in a thick-walled pan, pour the tomato juice is almost completely (it may need a little more depending on the volume of the pot ) and simmer on low heat for 30 minutes. During this time, part of the juice will be absorbed and part will remain a delicious aromatic gravy. Now the most important condition is that during the fighting, nothing to mix, as the hot cakes are very delicate and break easily. Serve the burgers a little cold, better at room temperature.