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Ingredients
- 400 g minced beef
- 400 g minced pork
- 130 g onion, finely chopped
- 100 g breadcrumbs
- 100 ml whole milk
- 1 pc Kaisersemmel
- 2 cloves garlic
- 5 tbsp clarified butter for frying
- 2 tbsp fresh marjoram, chopped
- 1 pinch ground black pepper
- 1 pinch fine table salt
- 800 g potatoes (waxy) as a side dish
Method
- 1Cut the Kaisersemmel into approx. 1 cm cubes, place in a bowl, and pour whole milk over them. Let them soak briefly until the bread cubes have absorbed the milk.
- 2Finely chop the onion and fresh marjoram. Peel and finely press the garlic. Place the well-chilled minced beef and pork in a large bowl. Add salt, pepper, garlic, onion, marjoram, and the soaked bread cubes. Knead everything into a uniform mixture.
- 3With damp hands, form evenly sized patties from the meat mixture. Roll them in breadcrumbs and lightly press the crumbs onto them.
- 4Heat clarified butter in a pan over medium heat. Fry the minced meat patties until golden brown and crispy on both sides.
- 5Tip: For particularly juicy patties, you can mix approx. 100 g of crushed ice into the meat mixture. Make sure that the meat and milk remain very cold throughout the preparation. Traditionally, serve the patties with parsley potatoes.
