Ingredients
Equipment
Method
- Soak the bread: In a small bowl, cover the torn roll with milk. Let stand 5 minutes, then squeeze out excess liquid. Mash into a soft paste.
- Build the mix: In a large bowl, combine onion, parsley, mustard, salt, pepper, paprika, marjoram, and egg. Add the squeezed bread, then the ground beef and pork.
- Mix gently: With clean hands, fold the mixture just until evenly combined—don’t overmix. If it feels very sticky, rest 5 minutes; if loose, add 1–2 tbsp dry breadcrumbs.
- Shape: Moisten hands and form 8 oval patties, ~¾ in (2 cm) thick. Lightly flatten the centers (helps even cooking). Chill 10–15 minutes for cleaner edges (optional).
- Pan-fry: Heat oil (and butter, if using) over medium heat. Fry in two batches so you don’t crowd the pan. Cook 6–8 minutes per side until deeply browned and cooked through (internal temp ~160°F / 71°C). Adjust heat to maintain steady sizzle without scorching.
- Rest & serve: Transfer to a paper-towel-lined plate for 2–3 minutes. Taste a small piece of the first batch and adjust seasoning on the next if needed.
Nutrition
Notes
Substitutions: use all beef or all pork; swap parsley for chives; use breadcrumbs (¾ cup / 45 g) if you don’t have a roll - skip the soak and add 2–3 tbsp milk directly to the mix.
