Directions

• Tear bread into bite-sized pieces; place in a small bowl. Pour milk over the bread; soak 15 minutes. Squeeze out excess liquid through a fine mesh strainer; set aside.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions; cook 5-7 minutes or until lightly golden brown. Add garlic; cook 30-60 seconds or until fragrant.
• Place onion mixture, soaked bread, ground beef, ground pork, parsley, egg, mustard, salt, paprika, pepper, marjoram and mace in a large bowl; use hands to mix until well blended.
• Wet hands lightly with water. Form meat mixture into 8 balls; gently flatten each into a patty. Cover with plastic wrap; chill at least 15 minutes.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Working in two batches, add patties to the hot oil. Cook 4-5 minutes on each side or until browned; lower the heat and continue cooking until the internal temperature reaches 160°. Transfer patties to a paper towel-lined plate. Repeat with remaining patties.