Classic Diner-Style Homestyle Patties

Soak the bread in warm water for half an hour, then gently squeeze it out and break it into small pieces; visually, the volume of the bread should be about one-third of the meat's volume.

Add the onion—finely minced or blended into a paste—along with the egg, flour, and spices, and thoroughly knead the mixture by hand until uniform, working it as if you were slapping/beating the meat. Ideally, refrigerate it for a couple of hours before shaping the patties.

Shape the patties: first roll small balls of the meat mixture, dredge them in breadcrumbs, and then use your hands or a burger press to flatten and shape them.

Heat the skillet: I prefer using a cast-iron skillet over high heat to sear the patties until golden brown on both sides, then transfer them into a baking dish.