Traditional burgers

Preparation:

Preparation: Cut the beef pulp into small pieces, then pass it through the mincer and collect the resulting mixture in a bowl. Clean the onion, chop it finely with the mezzaluna and brown it in a pan with three tablespoons of oil over moderate heat for 4-5 minutes. When the onion is wilted, remove the pan from the heat and transfer the sautéed onion into the bowl with the minced meat. Add a sprig of finely chopped parsley, two eggs, the necessary salt and a grind of black pepper. Mix the ingredients and work them until they are blended, forming a homogeneous mixture. Divide the latter into six equal parts and shape each of them with your hands or with the appropriate tool, in order to obtain as many hamburgers. Melt the butter gently in the same pan used for the onion and, when it is bubbly, put the hamburgers in and brown them over high heat on both sides. Then lower the heat and cook them, leaving them more or less rare according to taste. At the end, arrange the burgers on a serving plate, garnish with sprigs of curly parsley and lemon wedges and serve.