So... let's Start with what I love. I love that the burgers were juicy. This adds quite a lot of onions. Love to was soft. Don't ever add in the chicken egg. And always put semolina. It is completely undetectable in the finished meatballs, but retains the juiciness. Burgers only like fresh. Fry them only in the quantities you need, freeze the rest. Still love that the meatballs had a lot of greenery. So. For starters, a couple of slices of bread, without crust, pour cream.

In forcemeat add finely chopped onion. A large onion.

Add the chopped herbs.

Semolina.

Soaked bread, along with cream (even if the bread didn't absorb the cream completely, pour them into the meat). Salt, pepper - to taste. Sometimes add garlic (chopped), but very rarely, more like garlic. Seasonings don't add any more, but it's a matter of taste.

Kneaded the stuffing. Always do it by hand.

Form the patties. So they crumbled when frying, according to the sec every spread from hand to hand, as if beating her.

Part fried, the rest frozen. Frozen then put in the pan and cover immediately with a lid. On a slow fire they are defrosted, excess liquid is evaporated, and then open the lid and fry as usual by adding the fire. You can grill the meat in the oven or in the microwave on the grill (cool work). For baby is cooked in a steamer.

Well, that's all.