by Ernest Reynoso Gala
1 kilo ground round beef
1cup white bread torn into bits
1/4 cup chopped celery
1/4 cup chopped onions
1/4 cup pickle relish
1/4 cup grated quickmelt cheese
2 teaspoon rock salt
1 teaspoon black pepper
Mix the ingredients well in a bowl.
Divide into 24 balls using a 1/4 cup measuring cup or big ice cream scooper.
Heat a 12-inch flat frying pan. Add one cup oil. Put fire to medium, and add the slightly flattened burgers. Cook one to two minutes per side.
Prepare 24 pandesal. Slice six salad tomatoes each into four rings. Prepare 1-1/2 cup mayonnaise.
Slice bread, top with tomato slice, one tablespoon mayo, and the burger. Oven-toast for three minutes. Serve hot.