Ingredients

• 1 bread roll
• 1/2 cup milk
• 1 onion, chopped
• about 1/2 cup, for frying vegetable oil
• 1 lb ground beef
• 1 egg
• 1 garlic clove, minced
• 1 pinch dried marjoram
• 3/4 cup plain breadcrumbs
• to taste salt and black pepper

Equipment

• Large mixing bowl
• Deep skillet or frying pan
• Shallow dish for breadcrumbs
• Spatula
• Paper towels

Instructions

1. Tear the bread roll into chunks and soak it in the milk until it goes soft and spongy all the way through, about 5 minutes. This keeps the patties tender instead of dense.
2. While the bread soaks, heat about 2 tablespoons of the oil in a skillet over medium heat and cook the chopped onion for around 8 minutes, stirring now and then, until soft and golden so it adds sweetness rather than a raw bite.
3. In a large bowl, combine the ground beef, cooked onion, egg, minced garlic, and marjoram. Squeeze the excess milk from the soaked bread and add the bread to the bowl, then season generously with salt and pepper.
4. Mix everything together with your hands until evenly combined, but don't overwork it or the patties turn tough.
5. Divide the mixture into 8 equal portions and shape each into an oval patty about 1/2 inch thick.
6. Spread the breadcrumbs in a shallow dish and coat each patty all over, pressing gently so the crumbs stick and form a crisp crust.
7. Heat a generous layer of oil in a deep skillet over medium heat. Fry the patties in batches, 6 to 7 minutes per side, until deeply browned and cooked through (no pink in the center). Drain on paper towels before serving.