The All-American hamburger - truly a tailgate standard - has a European counterpart that will cement your position as the tailgate maestro with your crowd. Known as "Cevapcici" - a Balkan traditional food - these ground meat patties are equal parts beef, veal and pork. Lamb can also be included or substituted for any of the three. Best result are found with meat that is not too lean, at least 15 percent fat content is ideal for great taste, if not for the next annual cardiogram.

FOR THE PATTIES:

8 ounces ground beef chuck

8 ounces ground pork butt

8 ounces ground veal or lamb

1/2 medium onion, grated

3 tablespoons chopped parsley

1 1/2 teaspoons salt - more to taste

1/2 teaspoon ground coriander

1/2 teaspoon ground pepper

1/2 teaspoon baking soda

1/3 cup beef broth

FOR SERVING:

1 medium onion, chopped

3 tablespoons chopped pickled peppers

1 finely chopped tomato

1.)    Combine all the patty ingredients except the broth into a bowl and knead until thoroughly mixed. After three or four minutes, knead in the broth.

2.)    Spray a plate with Pam or oil lightly. Divide the meat into 8 equal portions, then press into patties and place on plate. Wrap with plastic wrap and refrigerate for one hour.

3.)    On a hot grill, oil the grate and arrange patties over the coals or the flame. Turn when brown and continue cooking for a total of 6 to 8 minutes.