Ingredients:

  • 250g lean ground beef
  • 250g ground pork
  • 1 stale white Kaiser roll
  • 120ml lukewarm whole milk
  • 1 large egg
  • 1 medium yellow onion, finely minced
  • 1 tbsp German mustard
  • 2 tbsp fresh parsley, minced
  • 1 tsp dried marjoram
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp ground nutmeg
  • 2 tbsp neutral oil
  • 1 tbsp unsalted butter

Instructions:

  1. Place the stale Kaiser roll in a small bowl and pour 120ml lukewarm whole milk over it. Let it sit for at least 10 minutes until completely soft.
  2. Lift the roll and squeeze out the milk with your hands. Do not skip this or your patties will be too wet to form.
  3. Finely mince the medium yellow onion and 2 tbsp fresh parsley.
  4. In a large bowl, add the 250g beef, 250g pork, squeezed bread, 1 large egg, and the minced onion and parsley.
  5. Add 1 tbsp German mustard, 1 tsp dried marjoram, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
  6. Knead the mixture until everything is perfectly distributed. Stop when the meat looks tacky and uniform.
  7. Form the mixture into 8 medium sized balls, then flatten them into thick discs about 1 inch thick.
  8. Add 2 tbsp neutral oil to your skillet over medium high heat until the oil shimmers and a tiny piece of meat sizzles instantly.
  9. Place patties in the pan (don't overcrowd!) and cook for 5-6 minutes until a dark, mahogany crust forms.
  10. Flip the patties, add 1 tbsp unsalted butter to the pan, and cook for another 5-6 minutes until the internal temperature reaches 160°F.