Makes 10 large patties
600g beef mince
600g pork mince
150g white toast bread, crusts removed
200ml milk
1 large onion, finely chopped
2 eggs
1 tsp salt
pepper
2 Tbsp parsley, chopped
1 Tbsp fresh marjoram, chopped (or 1/4 Tbsp dried marjoram)
20g butter
20ml oil
Method
1. To make the breadcrumbs, tear the bread and pulse it in a processor. Put the crumbs in a bowl and pour over the milk. Soaked breadcrumbs make the patties soft.
2. Chop the onion finely and soften in a little oil. Allow to cool before mixing with the meat. Squeeze excess liquid from the breadcrumbs.
3. Put the meats, breadcrumbs, cooled onion, eggs, herbs and seasonings in a large bowl.
4. It’s best to use your hands to mix this, although you could use a mixer. Mix and squeeze until well combined.
5. Heat the oil and butter in a frying pan and cook a small patty on both sides so you can taste it for seasoning. Adjust seasoning if necessary.
6. With wet hands, shape the mince mixture into balls — golf ball size or tennis ball size or larger, depending on what size patties you want. Squash them a bit and put them on a tray lined with non-stick paper.
7. Brown the patties on both sides in the hot oil and butter.
8. As they are done, place on non-stick paper on a baking tray, then finish them in the oven at 180degC-200degC for five to 10 minutes. Otherwise, cook them longer and slowly in the pan, but make sure they are cooked through. Raw mince can be a health hazard.
