Salzburg Beer Meat Patties | In Rich Dark Beer Sauce

Peel and finely chop the onion and garlic cloves. Set aside half of the diced onion for the sauce. In a bowl, mix the minced meat with the remaining onions, garlic, egg, breadcrumbs, mustard, and finely chopped marjoram. Season generously with salt and pepper.

Shape the meat mixture with damp hands into about 8 equally sized, juicy patties and flatten them slightly. Preheat the oven to 100 °C top/bottom heat to keep the patties warm later.

Heat 1 tbsp clarified butter in a large pan or roasting dish. Sear the patties on both sides over medium to high heat for 3 to 4 minutes each until golden brown. Remove from the pan and keep warm briefly in the oven.