Fasirt Version # 1 - 1 lb 14 oz meat mixture, makes 15 2 oz patties
For the meat patties
1 lb lean ground beef
1/2 lb lean ground pork
3/4 tsp salt (1/2 tsp per pound)
1 tbsp sauteed diced onion
1/4 tsp garlic powder
1/4 tsp Hungarian paprika
1/4 tsp ground black pepper
1 tsp dried parsley
1 egg, lightly beaten
2 oz bread (pulsed in food processor) plus 4 tbsp milk
~1 cup dried unseasoned bread crumbs
In a small bowl, place the fresh bread crumbs and pour the milk over the top. Let the bread soak for about 15 min. Squeeze out any excess milk. (No excess milk found.)
Mix the patty ingredients together, divide into 2 oz portions, shape into balls and pat out into ~ 2 1/2 inch diameter patties. (NOTE: I didn't over handle the meat mixture but the patties still rounded up a bit more than I wanted. You may want to pat the meat out to a 3 4 inch diameter.)
Lightly coat patties with breadcrumbs, shaking off any excess crumbs.
In a large cast iron frying pan, heat vegetable oil to medium and then fry the patties about 2 min per side, or until the juices run clear and, if cut open, the center is no longer pink but still moist.
Serve the patties with mashed potatoes, creamed spinach or peas and pickles. Or just dip them in some yogurt based tzatziki.