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Karbanátek – Czech Beef and Pork Burger

Czech Karbanátky are burger-style patties made of minced meat and fried in a generous layer of fat. They are richly flavored with garlic and marjoram, typical Czech spices. My recipe makes Karbanátky easy to prepare for everyone!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 14 pieces
Calories: 313 kcal
Course: Main Course
Cuisine: Czech

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup cold milk
  • 1 cup white bread cubes e. g., from French baguette, 2-3 days old
  • 1 medium onion peeled and finely chopped
  • 2 cloves garlic peeled and minced
  • 1 ½ teaspoons salt
  • 1 teaspoon dried marjoram
  • ¼ teaspoon ground black pepper
  • ½ cup breadcrumbs
  • pork lard for frying (or sunflower / canola oil)

Instructions

    Cup of Yum
  1. Pour 1 cup cold milk over 1 cup white bread cubes and ensure they are fully submerged to soak up the liquid.
  2. Peel and finely chop 1 medium onion. Then, peel 2 cloves garlic and mince them.
  3. Place 1 pound ground pork and 1 pound ground beef in a bowl. Season with 1 ½ teaspoons salt, then add 1 teaspoon dried marjoram, minced garlic, ¼ teaspoon ground black pepper, chopped onions, and the bread cubes along with the milk it was soaked in.
  4. Mix all ingredients quickly but thoroughly by hand. The meaty mass should remain cold.
  5. Scoop roughly equal amounts of the meat mixture from the bowl and shape each into palm-sized burgers, about ¾ inch (2 cm) high. Gently press the patties on all sides into the ½ cup breadcrumbs.
  6. Heat pork lard or other fat in a non-stick frying pan over medium heat. Fry the burgers on both sides until golden.

Notes

  • SERVING:
  • SERVING: Serve the Karbanátky warm with a side of boiled or mashed potatoes. Add a dollop of mustard on the plate for extra flavor.
  • If you shape the burgers thicker, they may not be cooked through inside. In this case, place them in a baking dish and finish cooking them in a preheated oven at 300°F (150°C) for about 20 minutes. 
  • The meat and the entire Karbanátky mixture must remain cold throughout the preparation. Use chilled meat from the fridge and cold milk, and avoid kneading the meat blend for too long. This will ensure the Karbanátek patties stay juicy. If the mixture warms up, the fat will separate from the lean meat, causing the patties to fall apart during frying.
  • You can fry the onions ahead of time; they will be softer and less crunchy.
  • The basic recipe makes about 14 Karbanátky, serve 2 pieces pro person.

Nutrition Information

Calories 313kcal (16%) Carbohydrates 13g (4%) Protein 14g (28%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.4g Cholesterol 48mg (16%) Sodium 405mg (17%) Potassium 228mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 32IU (1%) Vitamin C 1mg (1%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 14pieces

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 13g 4%
Protein 14g 28%
Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 0.4g 20%
Cholesterol 48mg 16%
Sodium 405mg 17%
Potassium 228mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 32IU 1%
Vitamin C 1mg 1%
Calcium 42mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.