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.
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.