Karbanátek – Czech Beef and Pork Burger

Karbanátek – Czech Beef and Pork Burger

Join me for a taste of karbanátek, a Czech-style burger seasoned with garlic and marjoram. It's packed with flavor, contains just the right amount of juiciness, simple to prepare.

Course Main Course

Cuisine Czech

Keyword Ground meat recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings pieces

Calories 227kcal

Author Petra Kupská

Ingredients

2 pounds ground beef and pork (900 g)
1 cup milk (240 ml) cold
1 cup white bread cubes
1 onion medium
2 cloves garlic mashed or pressed
1 and ½ teaspoons salt
1 teaspoon marjoram dried
¼ teaspoon black pepper ground
½ cup breadcrumbs (60 g)
pork lard for frying; or sunflower / canola oil

Instructions

Cut the white bread (a roll or a bun), 2-3 days old, into cubes. Pour cold milk over the bread cubes and submerge them to soak up the liquid.
Peel and finely chop the onion. Peel the garlic and mash or press it.
Put the mixture of ground beef and pork into a bowl, season with salt. Add the marjoram, garlic, pepper, onion, and the cubed bread, including the milk in which it was soaked.
Mix all ingredients quickly but thoroughly by hand. The meat blend must remain cold.
Shape the meat mixture into palm-sized burgers, ½ inch (1.5-2 cm) high. Coat all sides in breadcrumbs, gently pressing them into the surface of the patties.
Heat the lard or other fat in a non-stick frying pan over medium heat. Fry the burgers on both sides until golden.

Notes

SERVING: erve the karbanátky warm. Boiled or mashed potatoes are suitable as a side dish. You can add a scoop of mustard on the plate.
If you shape the burgers higher, they may not be cooked through inside. In this case, put them in a baking dish and leave them to finish in a preheated oven at 300 °F (150 °C) for about 15 minutes.
The meat, and subsequently the entire meaty mixture, must be cold all the time when preparing. Use cooled meat from the fridge and cold milk, do not knead the meat blend for a long time. The karbanátek patties will be nicely juicy this way. Otherwise, the fat separates from the lean meat, and the patties will fall apart during baking.
You can fry the onions ahead; they will be more tender and less crispy.
Makes about 14 karbanáteks, serve 2 pieces pro person.

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