These are not for the faint of heart. You’re going to start with two pounds of meat here — half pork and half beef — and form that into six patties, which means that each patty is about a third of a pound. But that’s just the meat — there’s also some eggs, milk, and crushed saltines as a binder (trust me, it works), chopped onion and bell pepper, and some dill, garlic powder, parsley, and nutmeg in there too.
Once you mix that all together and form it into mondo patties, you want to let those patties rest on a sheet pan for about a half hour just to let the flavors meld (and the saltine crumbs hydrate). (This is a good time to slice your mushrooms.)
Then you’ll brown the patties in butter. You don’t have to worry about cooking them through at this point; that will happen later when they simmer in the sauce. You do, however, want to brown the patties in batches since they’re so large.
