American hamburgers became hugely popular during World War II. Before that, we called mince patties rissoles or meat balls and served them with gravy and vegetables.
Rissoles: To prepare rissoles, add 2 teaspoons finely chopped fresh herbs, such as thyme, marjoram, parsley and oregano, to the hamburger mixture and fry the patties as for the hamburgers. When the patties are cooked, remove them from the frying pan and drain them on paper towels. * Pour off the fat from the pan, add 1 cup beef stock (see p. 304) and boil briskly, stirring and scraping any browned residue off the bottom of the pan, until the sauce has thickened slightly. Return the rissoles to the pan, reheat briefly and serve them with mashed potato and a green vegetable.
Loved it mate - 22 Feb 2017