Ingredients:

  • 250g ground beef (80/20 lean-to-fat ratio)
  • 250g ground pork
  • 1 large egg
  • 1 stale kaiser roll
  • 120ml whole milk
  • 1 medium yellow onion, finely minced
  • 1 tbsp unsalted butter
  • 3 tbsp fresh parsley, finely chopped
  • 1 tbsp German medium-hot mustard (Mittelscharfer Senf)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried marjoram
  • 0.25 tsp ground nutmeg
  • 2 tbsp vegetable oil for frying

Instructions:

  1. Place the stale kaiser roll in a small bowl and pour the 120ml whole milk over it. Let it sit for 10 minutes, flipping once to ensure it's fully saturated.
  2. Melt 1 tbsp butter in a small pan and cook the minced yellow onion until translucent and fragrant, about 5 minutes. Let them cool slightly.
  3. Take the soaked roll and squeeze it firmly with your hands to remove excess milk. Shred the softened bread into tiny bits into a large bowl.
  4. Add the 250g beef, 250g pork, egg, sautéed onions, parsley, mustard, salt, pepper, marjoram, and nutmeg to the bowl with the bread.
  5. Use your hands to fold the ingredients together until just combined and uniform. Overmixing will lead to a tough, rubbery texture.
  6. Divide the mixture into 5 equal portions and form them into thick, slightly flattened rounds. Press a small indentation into the center with your thumb.
  7. Add 2 tbsp vegetable oil to your large skillet over medium high heat until the oil shimmers and swirls.
  8. Place the patties in the pan and cook for 5 to 6 minutes until a deep brown crust forms.
  9. Carefully turn the patties over and cook for another 5 to 6 minutes until the internal temperature hits 71°C.
  10. Transfer to a plate and let them sit for 3 minutes until the juices redistribute.